Loaded Chipotle Bloody Mary! Full of flavor from fresh cilantro, lime, homemade escabeche and #vegan bacon. #fathersday #craftyourcocktail

Loaded Chipotle Bloody Mary

Full of flavor from Chipotle mix, fresh cilantro, lime, homemade escabeche and vegan bacon. This is the perfect drink for Father's day or a summer brunch!
Course Beverage, Booze
Cuisine brunch, Dairy-free, Mexican American Fusion, Vegan, Vegetarian
Prep Time 15 minutes
Servings 4


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 jalapeƱos
  • 4 cloves peeled garlic
  • 12 ounces boiling water

Bloody Mary

  • 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, jalapeƱo, 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!


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! ;)