Bloody Maria with Pickled Jalapeños is Latin-influenced take on the a classic brunchtime cocktail.
- ½ pound jalapeños (halved lengthwise)
- 10 clove whole peeled garlic
- 6 sprigs fresh basil
- 1 tablespoon olive oil
- 2 cup cider vinegar
- 2 cup water
- 2 bay leaves
- 2 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 teaspoon whole black peppercorns
- 7½ ounce tomato juice
- 2 ounce tequila
- 1 ½ ounce fresh lime juice
- 1 teaspoon red Tabasco (or other high acid hot sauce)
- ¼ teaspoon Worcestershire sauce
- freshly ground black pepper (to taste)
- 1 grape or cherry tomato (as garnish, optional)
Make the jalapeños: Place jalapeños, garlic, basil sprigs and olive oilin a large heatproof glass bowl. In a medium pot, bring cider vinegar, water, bay leaves, salt, sugar, and peppercorns to a boil over medium-high. Reduce heat and simmer 2 minutes. Pour over jalapeños and let sit until cool, about 1 hour. Use a small plate to keep jalapeños submerged if they float. Refrigerate in cooking liquid in an airtight container, up to 3 weeks.
Make the cocktail: Combine tomato juice, tequila, lime juice, hot sauce, Worcestershire sauce and a few grinds black pepper in a cocktail shaker and shake to combine. Pour into a large ice-flled glass. Garnish with grape tomato (if using) and pickled jalapeño.