Bloody Mary with Pickled Quail Egg Garnish
Whether you're hosting a leisurely weekend brunch, celebrating the holidays, or simply enjoying a relaxing afternoon, this Bloody Mary is a crowd-pleasing cocktail that's easy to customize with your favorite garnishes and just the right amount of spice.
Equipment
- 1 measuring cup
- 1 knife
- 1 cocktail shaker
- 1 jigger
- 1 large tall glass
- 1 small plate or bowl
- 1 skewer
Ingredients
- 1-1/2 cups Zing Zang Bloody Mary Mix
- 1 oz. lemon juice
- 2 dashes Tabaso hot sauce optional
- 2 dashes Worcestershire sauce
- 1 pinch black pepper
- 1 pinch smoked paprika
- 1 pinch garlic salt
- 1 dash soy sauce
- Sterling Farms Quail Eggs
- 1 slice bacon cooked but flexible, cut into 2 inch pieces
- 1 leafy celery rib trimmed at the bottom
- Tajin seasoning
Instructions
- In a shaker, combine the Zing Zang Bloody Mary base, lemon juice, optional Tabasco ( you can decrease the amount to 1 dash or eliminate completely), Worcestershire, black pepper, smoked paprika, garlic salt and soy sauce.
- Shake until well combined.
- Pour into a large, tall glass over crushed ice.
- In a small plate or bowl, pour in the Tajin seasoning.
- Roll the quail egg and the bacon piece in the seasoning until well coated.
- Place the celery rib in the glass.
- Skewer the bacon chunk between 2 quail eggs on a long skewer and position in the glass with the celery.