Brickyard Bloody Mary
A stiff Bloody Mary first thing in the morning has been a race day tradition for decades. We've taken a new spin on the classic Bloody Mary by adding sweetened cold brew coffee to the mix.
Brickyard Bloody Mary Base
- 8 oz. Rex Coffee, brewed and chilled
- 4 tsp. turbinado sugar
Brickyard Bloody Mary Garnish
- 1/4 c. pepper jack cheese cubed
- 8 bacon slices, cooked and cut into pieces
- 4 sm. eggs (hard boiled)
Fuzzy's Ultra Premium Vodka
Bloody Mary Mix
Brickyard Bloody Mary Base: Prepare base the night before you plan to serve the drinks. Brew Rex Brickyard Blend Coffee; for every 8-oz. brewed coffee, add 4 tsp. turbinado sugar to the coffee pot prior to brewing. When the coffee has cooled slightly, pour into a container safe for refrigerator use and chill overnight.
Garnish: Peel and cut the hardboiled eggs in half. Cut the cheese into about 1/2-inch cubes. All slices should be thick enough to fit on a kabob skewer. Place an egg slice, 1 piece of bacon and a cheese cube on a kabob stick.
Drink: Combine coffee base, Fuzzy's Ultra Premium Vodka, Bloody Mary Mix, lime juice and ice in a carafe. Stir and garnish. Serve immediately.
Recipe featured in Brickyard to Backyard Cookbook, submitted by Chris Weber.
Watch the video on how to make the Brickyard Bloody Mary here.
Yield: 8 servings