Ghostly Bloody Mary
Get your glasses ready for our Ghostly Bloody Mary cocktail that’s as versatile as it is tasty, featuring the bold and smoky flavors of the classic Harissa hot chile paste. Harissa is traditionally used as a dry condiment, wet marinade or paste, or as a sauce in North African cuisine. North Africa has a rich culinary tradition due to its close proximity to the Mediterranean Sea, as its port cities helped facilitate the ancient spice trade.
Our unique bloody mary recipe features the Harissa Spice Blend, a combination of blended fiery chiles, garlic, tomato, and warm spices that give the drink a bright and piquant flavor. This ghostly twist on a classic drink will become your new favorite variation that you’ll love to make for brunches with friends and family.
Ghost Pepper Infused Vodka
- 2 Ancho Chiles, seeded and chopped
- 1 Ghost Chile*, stemmed
- 1 qt. Vodka
- 1 tbsp. Celery Salt
- 1 Lemon wedge
- 1 Lime wedge
- 1/2 cup Tomato Juice
- 2 dashes Hot Sauce
- 2 tsp. Horseradish
- 2 dashes Worcestershire Sauce
- 1 dash ground Black Pepper
- 1/4 tsp. Curious Spoon Harissa Spice Blend
- Celery stalks
- Other desired Bloody Mary garnishes
From the Kitchen
- Cutting Board
- 1-liter jar with tight-fitting lid
- Small plate
- Pint glasses
- Cocktail shaker
What is it and where to find it?
* Ghost Chiles: Ghost Chiles were specifically bred to be among the hottest, most potent chiles on the planet. Known by several names, including “poison pepper,” these fiery chiles are believed to have originated in Assam, India. The word “bhut” means “ghost,” most likely nodding to the way the heat of this pepper sneaks up on the one who eats it. Their capsaicin content is so high that farmers in India have been known to smear fresh chiles on fences to keep wild elephants away. Ghost Peppers aren’t your run-of-the-mill grocery store items, however, you can find them online dried and fresh.
Notes from the Chef:
The Bloody Mary is a very versatile drink. Feel free to experiment with the ratios of the different ingredients, making it taste saltier, sourer, or spicier!
Make Ghost Pepper-Infused Vodka: Add Ancho Chiles and Ghost Chile to large (at least 1-liter) jar with tight-fitting lid.* Carefully pour in vodka. Stir to combine. Seal jar and set aside to infuse for at least two weeks. Once per day, invert jar and swirl to combine ingredients. Once vodka reaches desired potency, strain out chiles and discard, or return Ghost Chile to jar for presentation. *Use caution when working with Ghost Chiles, as they are extremely hot. Avoid contact with face and eyes.
Pour celery salt onto small plate. Run lemon wedge around rim of pint glass, coating with juice. Roll rim of glass through celery salt to coat. Fill glass with ice and set aside.
Add ice to cocktail shaker. Squeeze remaining juice from lemon wedge into cocktail shaker, then drop wedge into shaker. Squeeze juice from lime wedge into shaker and add wedge to shaker. Add 2 oz of Ghost pepper-infused vodka, tomato juice, hot sauce, horseradish, Worcestershire sauce, pepper, and Curious Spoon Harissa Spice Blend.
Secure top and shake vigorously until frosty condensation forms on exterior. Strain into prepared pint glass and garnish with celery stalk.