Gilda María ~ Bloody Mary

2 cans of tomato juice (47 oz.)

2.5 cups carrot juice (Bolthouse Farms brand)

1 heaping Boqueria spoon horseradish (purchase “prepared horseradish”, not “horseradish sauce”)

1 Boqueria spoon horseradish liquid (from same container)

½ cup lemon juice (frozen)

¼ cup + 1 Boqueria spoon Sherry Vinegar

2 Boqueria spoon black pepper

1 Boqueria spoon Maldon sea salt

1 Boqueria spoon ground dried guindilla pepper

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**Boqueria spoon = serving spoon for tapas

**If the final batch is crazy spicy, then it’s wrong!

Store in quart containers, label & date

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Single cocktail

In a Tubo glass

1.5oz Vodka, Gin or Silver Tequila

 .25oz fresh lemon juice

Top off with bloody mary mix (approx. 4.5oz)

Fill with ice, stir briefly to incorporate ingredients

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Garnish:

-2 pickled guindilla peppers and 1 olive on a skewer, pointing down in the glass (use the side of the glass to hook a guindilla pepper over the side and keept the garnish on top)

-One lemon wedge on the side of the glass

**Place both garnishes together on one side of the glass, a straw goes in between the skewer and the lemon wedge

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Virgin Mary

In a Tubo glass

1oz Club Soda (to cut through the mix)

 .25oz fresh lemon juice

Top off with bloody mary mix (approx. 5oz)

Fill with ice, stir briefly to incorporate ingredients

Garnish: same as above

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