Proud Mary Crusta


1.5 OZ Vodka
.5 OZ Benedictine Liqueur
muddled red chili peppers
.25 OZ Fresh squeezed Lemon Juice
.25 OZ Fresh squeezed Orange Juice
.25 OZ Sherry Pepper Worcesteshire Sauce
1/3rd Roasted Rasberry Chipotle Sauce
1/3rd Beef Stock
1/3rd Italian Tomato Puree


Combine ingredients and shake throroughly. Carve the outside skin from a tomato, and coat the peel in blue corn Cajun rub* Fill cocktail glass halfway with ice, and place the coated tomato peel (crusta) inside the glass. Also, rim the glass with the same blue corn Cajun rub. Strain and serve.

Garnish with blue cheese stuffed rasberries placed into a Jalepeno boat (hollowed out jalepeno pepper) on the side and a sage leaf in the drink.

* CAJUN RUB: Crushed Blue Corn Tortilla Chips, Cajun Seasoning, Sugar, Bacon Salt


2012 Cleveland Magazine Bloody Mary Showdown – 1st Place