Red Hot Bloody Marias

My mother could drink. She could drink any man under the table, and a few times I she think she did. Most of her Great Stories involved drinking, along with the equally great hangover stories, and so I know a little something about hair-of-the-dog relief. I recommend Tequila for a fast kick start, and a spicy breakfast to keep on going. This will give you both in one shot. Pun intended.

Red Hot Chile Tequila

Make your own Tequila Liqueur for extra sizzle in your favorite mixed drinks.

750-ml bottle of tequila
1 red Serrano or Habanero chile
2 red jalapeno chiles

Decant the tequila into a clean 2-quart glass container with a tight-fitting lid. Soak the original bottle to remove the label. Let dry. Cut each chile in half lengthwise. Remove and discard the stems, seeds, and ribs. Add the chiles to the tequila. Allow it to infuse away from direct sunlight and intense heat for 2 days. Shake the container a few times each day. When you’re satisfied with the intensity of the flavor, strain the liqueur through a metal sieve into a bowl. Discard the chiles. Using a funnel, pour the liqueur into the original bottle. Label with a descriptive name, perhaps adding the poison control center hotline or toxicity symbol to warn people. Age the liqueur for 2 weeks in a cold, dark place.

Hot Bloody Maria

Use your special tequila liqueur to make a fiery variation on the classic Bloody Mary.

Ice cubes
2 oz. Tequila Liqueur
¾ cup tomato juice
1 tablespoon fresh lemon juice
2 big splashes of Worcestershire sauce
2 dashes Tobasco sauce
1 lemon wedge for garnish

Place the ice cubes in a chilled beer glass. Combine all but the lemon wedge in a shaker, and shake for 10-15 seconds. Then strain over the ice cubes. Add lemon garnish (or lime if you prefer). Works miracles with steak and eggs or chorizo con huevos.

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