In the summer we love to grill veggies and drizzle them with this Chimichurri sauce. This Bloody Mary was born using the leftover sauce the morning after a party, and it’s delicious!

Ingredients:

Chimichurri Sauce:

• 1/4 cup fresh cilantro
• 1/4 cup fresh parsley
• 1/4 cup fresh oregano
• 1/4 cup fresh basil
• 1/2 shallot, roughly chopped
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• Juice of half a lemon
• 2 teaspoons DRAM Citrus Bitters
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Bloody Mary Mix:

• 1 jar (32 ounces) Knudsen organic tomato juice (our preference)
• 4 tablespoons Worcestershire sauce
• 4 tablespoons ground horseradish
• 3 tablespoons soy sauce
• 2 tablespoons hot sauce
• 1/4 cup pickle juice
• 1 teaspoon celery salt
• 2 teaspoons DRAM Hair of the Dog Aromatic Bitters
• Black pepper and more salt to taste

Preparation:

1. Make the Chimichurri Sauce: Blend cilantro, parsley, oregano, basil, shallot, red wine vinegar, olive oil, lemon juice, Citrus Bitters, smoked paprika, salt, and pepper until smooth. Adjust seasoning as needed.

2. Make the Bloody Mary Mix: In a blender, combine tomato juice, Worcestershire sauce, horseradish, soy sauce, hot sauce, pickle juice, celery salt, Hair of the Dog Bitters, black pepper, and salt. Blend until smooth.

3. Assemble the Drink: Fill a large glass with ice. Add 3 ounces of chilled vodka or tequila, then pour in the Bloody Mary + spoonful of chimichurri mixture . Stir well to combine.

4. Garnish and Serve: Add olives, celery, grilled veggies, hot peppers or your favorite garnishes. Serve with a small side of pilsner mixed with Citrus Bitters if desired (really helps a hangover!)

Enjoy your vibrant and flavorful Chimichurri Bloody Mary!