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Queen Mary Bloody Mary

Photo: Tupelo Honey Cafe
From: Tupelo Honey Café, Asheville, NC. Yield: 1 serving.

2 poblano peppers
2 jalapeño peppers
1 750-ml bottle of moonshine (or vodka or gin)
2-2/3 oz. oven-roasted yellow tomatoes
3-1/3 oz. water
½ oz. spicy Bloody Mary seasoning
½  lemon, juiced
dash of kosher salt
2 oz. jalapeño-poblano moonshine
7 oz. homemade golden Bloody Mary mix
1 lime wedge
1 fresh asparagus
1 celery stalk
1 strip maple-pepper bacon
1 grilled shrimp
1 pickled okra
1 pimento cheese-stuffed olive
1 pickled jalapeno
1 cherry tomato

For peppers: Wearing rubber gloves, slice off tops of peppers and remove seeds. Place peppers flat skin-side up on foil-lined rimmed baking sheet. Place pan under the stove broiler and broil until pepper skin is charred and black. Remove peppers from oven and transfer to a Ziploc bag until the steam loosens the skin from peppers.

Remove skin and cut peppers into quarters; place in an airtight container, then pour moonshine over the peppers until covered. Seal container and allow to infuse for six days, stirring daily.

After six days, strain whiskey over a colander. Squeeze out any additional liquid from peppers and add to the infusion. Place mixture in freezer for at least one hour. Strain liquid through a coffee filter; strain twice if necessary to remove all solids.

To make the golden Bloody Mary mix: Combine yellow tomatoes, water, Bloody Mary seasoning, lemon juice and salt in a blender. Blend well for at least 1 minute. Refrigerate until ready to serve.

To serve: In a pint glass, add moonshine and Bloody Mary mix. Shake. Rim a 20-ounce beer stein with lime-salt mixture and pour Bloody Mary mixture into glass.

Place pickled okra, pimento cheese-stuffed olive, pickled jalapeno and cherry tomato on a skewer. Use as garnish with lime wedge, fresh asparagus, celery stalk, maple-pepper bacon and grilled shrimp.

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