Brunch just got an upgrade. This Sweet Jalapeño Bloody Mary brings the heat with Cloud23 Sweet Jalapeño Hot Sauce, a hit of horseradish, and a tangy Tajín rim to keep things interesting. Topped with the essentials—blue cheese-stuffed olives, pickled jalapeños, and, of course, crispy bacon—this isn’t your average brunch cocktail. It’s bold, a little fiery, and exactly what you want in hand when easing into the weekend.
Sweet Jalapeño Bloody Mary
Cuisine
American
Author:
Dana Plucinski aka @baydish
Servings
8
Prep Time
10 minutes
Cook Time
60 minutes
Brunch just got an upgrade. This Sweet Jalapeño Bloody Mary brings the heat with Cloud23 Sweet Jalapeño Hot Sauce, a hit of horseradish, and a tangy Tajín rim to keep things interesting. Topped with the essentials—blue cheese-stuffed olives, pickled jalapeños, and, of course, crispy bacon—this isn’t your average brunch cocktail. It’s bold, a little fiery, and exactly what you want in hand when easing into the weekend.
Ingredients
- 1 48-oz bottle or can tomato juice
- ½ cup freshly squeezed lemon juice
- ¾ cup Worcestershire sauce
- ½ cup prepared horseradish
- 3 tsp Cloud23 Sweet Jalapeño Hot Sauce
- Pinch of salt
- Tajin, for rim
- 2 cups (16 ounces) vodka, refrigerated (we used Haku Vodka)
- Ice
For garish:
- Pickled jalapenos
- Blue cheese-stuffed olives
- Cornichons
- Lemon wedge
- Cooked bacon
Directions
- Make the bloody mary mix. Add the tomato juice, lemon juice, Worcestershire sauce, horseradish, Cloud23 Sweet Jalapeño Hot Sauce, and pinch of salt to a blender and blend until combined. Taste and add more salt or hot sauce if desired. Cover and set aside to chill for at least one hour.
- When ready to serve, assemble your cups. Lightly wet the rims with a damp paper towel then roll in tajin. Fill cups with ice, and add 2oz vodka per cup. Top with the tomato juice and use your favorite garnishes. Enjoy!
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