Voodoo Bloody Mary #BrunchWeek

Imagin a Bloody Mary with a sweet kind of potion to always bring you back. The kind that starts smooth but comes back with a little bite. The Voodoo Bloody Mary is magic. The kind that gets you every time.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Confession: I hate Bloody Mary’s.

Yep. Hate them. 

(Sorry, if you were expecting it to be more tantalizing than that. I let ya down hardcore).

It’s not that I don’t love a good cocktail for breakfast. Cuz trust me, I do. It’s that

The Bloody Mary tends to be an over the top cry for attention or Instagram face at most places these days. And, once again, I am not above tiny cheeseburgers. But, do I want it hovering precariously above my cocktail. No, No I don’t.

Not only are the Sunday Brunch favorites so top heavy they give Dolly Parton a run for the money, but they are also often loaded with whatever the signature flavor is from whatever watering hole opened early to dish out eggs and pancakes. It seems that too much of a good thing is indeed a bad thing, at least when it comes to cocktails.

I don’t want a mouthful of Old Bay when I am picking crabs, and I certainly don’t want it while sipping a Bloody Mary beachside. Nor do I want it topped with giant crawfish, grilled cheese sandwiches, or fried chicken.

But, as I confessed, I hate Bloody Mary’s. And I believe this overzealous one-upmanship is why. Tomato juice is ok by itself; vodka is pretty neutral. Add a bit of sour and spice, and the underlying flavors should round themselves out. It seems like the type of cocktail I could rather fancy for brunch.

And yet, my quest to enjoy the Bloody Mary continues.

We have overcomplicated things, gone too far, and taken a good thing and lost control of it. The original Bloody Mary is said to have been nothing more than vodka and tomato juice from The New York Bar (in Paris) as early as 1921.

From there, the family tree branched into the Caesar, the Michelada, and of course the Virgin Mary. And let’s be honest, there is probably a Bloody Mule out there somewhere right now with the way people seem to gravitate towards those copper mugs.

But, the trunk of this tree remains true. A simple cocktail with essential savory ingredients and a little punch.

The Voodoo Bloody Mary is my spin on this. A blend of the classic ingredients with a homemade voodoo sauce added for the heat. It’s a subtle, sneaky kind of burn that get’s you when you aren’t expecting it, and makes you curious for more.

And just so it could hang out here, in the GirlCarnivore Meat Lab, I threw in a slice of perfectly cooked hardwood smoked bacon. But of course, that is optional.

Need some inspiration to go with that? Try this breakfast burger, or scope out all of the sweet and savory brunch recipes from everyone in #BrunchWeek on the fill list below.

What’s #BrunchWeek? A fun little brunch inspired shindig across the web with SWAG for readers like you!

Yep, Swag. Got your attention now, don’t I? Hop over to this post for the full breakdown. Then enter to win some goodies.

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Voodoo Bloody Mary

Ingredients

For the Voodoo BBQ Sauce

• 1 tbsp butter
• 1 sweet onion minced
• 2 garlic cloves minced
• 1 teas freshly minced habanero
• salt
• 2 tbs tomato paste
• 1 28 oz can chopped tomatoes
• 6 tbs brown sugar
• 1 tbs white wine vinegar
• 1 tbs apple cider vinegar
• 2-4 teas horseradish
• 2 chipotle peppers in adobo sauce minced
• tabasco sauce
• Worcestershire sauce
• 1/2 teas black pepper freshly grated
• 1/4 teas celery salt
• 1/3 cup ketchup if needed

For the Bloody Mary

• 1/2 cup tomato juice
• 3 oz vodka
• 2 tbsp VooDoo sauce
• 1 pinch salt
• 1 dash freshly ground black pepper
• Pickles olives, cherry tomatoes, celery stalk and crispy bacon for garnish

Instructions

For the Voodoo BBQ Sauce

1. In a large skillet over medium-high heat, add the butter and swirl to coat the pan.
2. Add the onion and saute until softened, 5 to 7 minutes.
3. Add the garlic and habanero and cook 30 seconds, until fragrant.
4. Season with salt as needed.
5. Stir in the tomato paste to coat everything and cook 1 minute.
6. Mix in the tomatoes, brown sugar (one tablespoon at a time if you are like me and prefer less sweet), white wine vinegar, apple cider vinegar, horseradish, and chipotle peppers. Stir to combine.
7. Mix in the tabasco sauce and Worcestershire sauce.
8. Add the black pepper and celery salt.
9. Simmer over low heat, stirring often. As the sauce thickens, taste and adjust with more sugar, horseradish, or tabasco depending on your tastes. Allow the sauce to cook down, moderating the heat to not boil off, and thicken about 20 to 30 minutes.
10. Add the ketchup only if the sauce needs an extra bit of creaminess.
11. Once cooked, remove from heat to cool. Puree if desired.
12. Store in airtight containers in the fridge up to 2 weeks. Use on shrimp, chicken, or anywhere you would love that sneaky heat.

For the Bloody Mary

1. Combine the tomato juice, vodka, and voodoo sauce in a small pitcher.
2. Season with the salt and add the freshly ground pepper for bite.
3. Strain into a glass, over ice.
4. Garnish with an assortment of classic olives, cherry tomatoes, and pickles along with a celery stalk for stirring.
5. Toss a crispy piece of bacon in to make it girlcarnivore approved.
6. Add more or less Voodoo sauce to the cocktail to heat things up.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

Sparkling Strawberry Ice Tea from Daily Dish Recipes

Texan 75 from Forking Up

Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:

Antipasto Platter from A Day in the Life on the Farm

Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen

Kale Salad with Apples, Carrots, Cheese and Peppers from Shockingly Delicious

Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:

Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet

Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks

Breakfast Stuffed Avocados from Rants From My Crazy Kitchen

Cheesy Ham and Asparagus Frittata from Cooking with Carlee

Egg & Veggie Casserole from The Chef Next Door

Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:

Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings

Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections

Cheddar Sun-Dried Tomato Scones from Tara’s Multicultural Table

Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us

Coconut Doughnuts from Mildly Meandering

Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table

Grand Marnier French Toast from That Skinny Chick Can Bake

Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor’s Adventures

Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door

Sausage, Egg & Cheese Kolaches from The Spiffy Cookie

Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:

Salmon Quiche from My Catholic Kitchen

Steak and Eggs over Asparagus from Kudos Kitchen by Renee

Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

BrunchWeek Fruits, Vegetables and Sides:

Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories

Breakfast Salad from Caroline’s Cooking

Green Apple Smoothie from The PinterTest Kitchen

Herbed Asparagus Velouté from Culinary Adventures with Camilla

Roasted Asparagus & Carrots from Amy’s Cooking Adventures

Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker

BrunchWeek Desserts:

Hazelnut Pudding Cups from Strawberry Blondie Kitchen

Raspberry Lime Parfaits from Eat Move Make

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.