Spicy basil bloody Mary with pepper-infused vodka blends ripe tomatoes and fresh basil into a garden-fresh cocktail base. Worcestershire sauce and hot pepper sauce build savory heat behind the pepper vodka. Everything is shaken ice-cold and strained silky — a brunch drink with real depth.
Forget everything you know about bland, pre-mixed brunch cocktails. We’re reviving a timeless classic, infusing it with the vibrant, aromatic punch of fresh basil and the fiery kick of pepper-infused vodka. This isn’t just a drink; it’s an experience. A perfectly balanced, garden-fresh cocktail that’s smooth, spicy, and utterly sophisticated. Get ready to elevate your cocktail game to a whole new level!
Ingredients
• 2 cups / 480g (16.9 oz) Ripe Tomatoes, roughly chopped
• 6 large Fresh Basil Leaves
• 1/2 cup / 120 ml Pepper Vodka, or standard vodka
• 1 tsp / 5 ml Worcestershire Sauce
• 1/2 tsp / 2.5 ml Hot Pepper Sauce
• 1 cup / 130g (4.6 oz) Ice Cubes, plus more for serving
Instructions
1. Combine the chopped tomatoes and fresh basil leaves in a high-speed blender. Blend on high for 1-2 minutes, or until the mixture is completely smooth and liquid.
2. Pour the tomato-basil mixture into an airtight container and place it in the refrigerator to chill for at least one hour.
3. Once chilled, pour the mixture through a fine-mesh sieve set over a bowl or pitcher to remove any seeds or skin, ensuring a silky-smooth texture. Discard the solids.
4. Fill a cocktail shaker with ice. Add the strained tomato juice, pepper vodka, Worcestershire sauce, and hot pepper sauce.
5. Secure the lid and shake vigorously for 15-20 seconds until the outside of the shaker is well-chilled.
6. Strain the cocktail into a chilled glass filled with fresh ice and enjoy immediately!
Nutritional Information
• Approximate values per serving:Calories: 145 kcalCarbohydrates: 7gProtein: 1gFat: 0gSodium: 150mg
Pro Tips
• Use vine-ripened or Roma tomatoes for the best flavor and a less watery consistency.
• Infuse your own pepper vodka by steeping sliced jalapeños or habaneros in standard vodka for 24-48 hours.
• For an extra cold drink, chill your serving glasses in the freezer for 15 minutes before pouring.
• Taste the final mix before serving. You can easily adjust the spice and savory notes by adding a pinch of celery salt or a squeeze of fresh lime juice.
FAQ
Q: What kind of tomatoes are best for this cocktail
A: For the best flavor and a less watery consistency, the recipe recommends using vine-ripened or Roma tomatoes. This creates a richer, more flavorful cocktail base.
Q: Can I make this cocktail without pepper vodka
A: Yes, you can use standard vodka. To add a spicy kick, you can either increase the amount of hot pepper sauce or infuse your own vodka by steeping sliced jalapeños in it for 24-48 hours.
Q: Is it necessary to strain the tomato mixture
A: Straining the blended tomato and basil mixture is a crucial step for achieving a silky-smooth, sophisticated texture. It removes the seeds and skin for a more pleasant drinking experience.
Q: How can I make this drink even colder
A: For an extra-chilled cocktail, place your serving glasses in the freezer for about 15 minutes before pouring. Also, be sure to use plenty of ice in both the shaker and the serving glass.
Pro Tips
- Use vine-ripened or Roma tomatoes — they give the richest flavor and a less watery base than salad tomatoes.
- No pepper vodka? Steep sliced jalapeños or habaneros in standard vodka for 24-48 hours, or just use standard vodka and lean harder on the hot pepper sauce.
- After chilling the blended tomato-basil mixture for an hour, press it through a fine-mesh sieve to remove seeds and skin — that's what gives the drink its silky texture.
- Chill the serving glasses in the freezer for about 15 minutes before pouring for a noticeably colder cocktail.
- Taste before serving and adjust with a pinch of celery salt or a squeeze of fresh lime juice to fine-tune the spice and savory notes.
Frequently Asked Questions
What kind of tomatoes are best for this cocktail?
Vine-ripened or Roma tomatoes. They deliver the best flavor and keep the base from turning watery.
Can I make this cocktail without pepper vodka?
Yes — use standard vodka and increase the hot pepper sauce, or make your own pepper vodka by steeping sliced jalapeños in it for 24-48 hours.
Is it necessary to strain the tomato mixture?
It's the key step for a silky-smooth drink: straining removes the seeds and skin so the cocktail feels refined rather than pulpy.
How can I make this drink even colder?
Freeze the serving glasses for about 15 minutes before pouring, and use plenty of ice both in the shaker and in the glass.
Recipe card below.
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Spicy Basil Bloody Mary with Pepper-Infused Vodka
Ingredients
Method
- Combine the chopped tomatoes and fresh basil leaves in a high-speed blender.
- Blend on high for 1-2 minutes, or until the mixture is completely smooth and liquid.
- Pour the tomato-basil mixture into an airtight container and place it in the refrigerator to chill for at least one hour.
- Once chilled, pour the mixture through a fine-mesh sieve set over a bowl or pitcher to remove any seeds or skin, ensuring a silky-smooth texture.
- Discard the solids.
- Fill a cocktail shaker with ice.
- Add the strained tomato juice, pepper vodka, Worcestershire sauce, and hot pepper sauce.
- Secure the lid and shake vigorously for 15-20 seconds until the outside of the shaker is well-chilled.
- Strain the cocktail into a chilled glass filled with fresh ice and enjoy immediately!
- Taste the final mix before serving. You can easily adjust the spice and savory notes by adding a pinch of celery salt or a squeeze of fresh lime juice.
