Father’s day is this weekend (at least here in the US), and every year my family has the same tradition. We start the day with my dad’s favorite breakfast (my mom’s biscuits and gravy – definitely NV), and his favorite beverage: Bloody Mary. Typically, I’m in charge of the drink-making, so I’m a pro at it after many years. This year’s is a little different. I went all out with a Loaded Chipotle Bloody Mary!
Don’t know what a Bloody Mary is? It’s a tomato-based alcoholic beverage, consisting of vodka, tomato juice, Worcestershire sauce, a stick of celery and maybe S&P. There are SO many variations on this drink, and now, it’s a spotlight stealer with its wild garnishes (sliders on a skewer, anyone?). For convenience, there are a lot of bloody mary mixes on the market; but many of them aren’t vegan! (Booo, traditional Worcestershire sauce)
So, a couple of months ago, after collaborating with Powell & Mahoney on a tasty Mango Turmeric Margarita recipe, we were thinking of another fun drink to make. I took a glance at their site and the bloody mary mixes stood out to me IMMEDIATELY. No funny ingredients like corn syrup, or artificial coloring, plus they even have VEGAN, GLUTEN-FREE Worcestershire sauce in their mix! And a LOT of organic ingredients. Seriously, y’all, I was/am so excited.
Plus, with the timing of Father’s Day, I knew it was meant to be! P&W were gracious enough to send over two flavors of the mix: Chipotle and Sriracha. Unnffff. Now, my dad and I love spicy foods. So, even though the bottles say extra spicy, we added more hot sauce. 😀 My mom, on the other hand, was tearing up and cursing me because of the heat. Oops.
Because I love smoky chipotle, it was the perfect foundation for me to build this recipe upon. Of course, you don’t have to add much to the mix to make a proper bloody mary, but I couldn’t live with myself giving you that as a recipe. The wheels in my head were turning, and an image started to build itself in my mind. Homegrown Cilantro. Vegan Bacon. Pickled.. pickled things.. ESCABECHE! Of course some lime, olives and a salted rim were thrown in there, too. All of this making the beautiful, Loaded Chipotle Bloody Mary!
If your dad is anything like mine, and is a huge fan of bloody Marys, you must make this for Father’s Day. Hell, even Corey’s family is coming over, so his mom and I will be enjoying some of our own! A heads up, this recipe makes more escabeche than is necessary for serving 4 drinks. But, I thought you’d like to have extra on hand for the following 4! 😉
Sidenote: The backboards for the beauty shots in this post were put together by my dad, and they look amazing. Thank you, Dad! Love you! <3
Loaded Chipotle Bloody Mary
Escabeche (pickled veggies)
- 1 1/2-2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 1/2 cup apple cider vinegar
- 1 cup sliced carrot
- 1 cup sliced cauliflower
- 1 cup sliced yellow onion, crescent-shaped
- 2/3 cup sliced fresh jalapeños
- 4 cloves peeled garlic
- 12 ounces boiling water
- 12 ounces Powell & Mahoney Chipotle Bloody Mary Mix
- 8 ounces vodka
- 2 tablespoons fresh lime juice
- 1 tablespoon pickle juice from Escabeche
- 1 teaspoon minced, fresh cilantro
- 1 teaspoon hot sauce optional (for those that like it HOT)
- Ice cubes
- 4 strips your favorite vegan bacon
- 1 tablespoon coarse salt for rim
- Green olives optional
- 4 long pieces cilantro
- For the Escabeche: In a 32-ounce glass jar, place salt, sugar, oregano and salt, followed by apple cider vinegar. Stir to mix. In a large mixing bowl, place carrots, cauliflower, onion, jalapeño, and garlic. Toss to combine.
- Transfer veggies to jar, and carefully pour boiling water into jar. Close with screw on lid, and shake until salt and sugar have dissolved, and the seasonings are distributed well.
- Place jar in refrigerator for at least one day, for veggies to marinate and soften just a teeny bit. The further you can make these ahead of time, the more flavor they'll have when you assemble the drinks!
- For the Bloody Mary: In a cocktail shaker, or pitcher, combine Chipotle Bloody Mary Mix, vodka, lime juice, escabeche juice, and optional hot sauce. Once evenly mixed, set aside to prep vegan bacon.
- For Assembly: Prepare vegan bacon according to its instructions. Typically, this means cooking in a pan with 1 teaspoon of cooking oil, for 3 minutes on each side. Remove strips from pan and cut each into three pieces.
- Place 1 tablespoon coarse salt in a shallow, small bow. Wet the rim of 4 highball glasses (or roughly 8-10 ounce glasses), and dip them into the salt, all around the rim. Fill each glass with ice.
- Pour bloody mary mix into each glass, and garnish each one with the cilantro piece. Using long toothpicks, stack layers of the escabeche with vegan bacon, and olives (optional). Adorn each glass with loaded toothpicks and serve!
Make this Loaded Chipotle Bloody Mary to treat your dad on Father’s day! You can Find P&M mixes at A TON of stores! Lastly, what are some of your favorite things about the holiday?
This post is in partnership with Powell & Mahoney, all words and opinions are my own. Posts like these help me to keep this blog and more recipes coming your way!