Cranberry Chipotle Bloody Mary with Beaver Dam Peppers

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Cranberry ChipotleBloody Mary with Beaver Dam Peppers
Makes: 2 drinks[printable recipe]

4 ounces vodka
2 tablespoons Beaver Dam pickle brine
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
dash of Worcestershire sauce
½ teaspoon celery seed
½ teaspoon celery salt
½ teaspoon horseradish
2 ounces Smoky Heirloom Tomato Ketchup with Cranberries & Chipotles
8 ounces low/no sodium tomato juice

Place 2 oz vodka in the bottom of a pint glass along with alime wedge (optional). Fill glass with ice. Mix together remaining ingredients in a separatecontainer. 

Divide the tomato juice mixture between the two glasses. Mix the bloody Mary bytransferring the liquid from the full glass into another empty glass andpouring it back into the original glass. Serve with garnishes of your choice, but be sure to include a wedge of BeaverDam pepper.



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