Perfect for St. Patrick’s Day brunch…Bloody Leprechaun Cocktail made with Green Peppercorn Vodka…
Green Peppercorn Vodka
1 cup vodka
2 tablespoons green peppercorns
1 tablespoon pink peppercorns
1/2 tablespoon black peppercorns
Place vodka in a mason jar. Put peppercorns in a mortar and pestle. Grind peppercorns with pestle until most of the peppercorns are broken apart.
Place mashed peppercorns in the vodka. Seal the jar with a secure lid. Shake jar and place in refrigerator. Keep the jar in the refrigerator for a couple of days (or longer), shake jar every day for the first couple of days. After the vodka is infused with the pepper flavor which takes a couple of days, strain the peppercorns out of the vodka and return the vodka to the jar and refrigerate (I like to keep a few peppercorns in my vodka just to spice up my Bloody Leprechaun Cocktail).
Bloody Leprechaun Ice Cubes
Place olives and cornichons in various size ice cube trays (I like the oversize square ice cube trays because extra-large ice cubes last longer in my cocktail). Cover with water and add a drop or two of green food coloring. Give the water a little stir and freeze the cubes.
Bloody Leprechaun Cocktail
1.5 ounces green peppercorn vodka
11 ounces tomato juice
1 teaspoon prepared horseradish
6 splashes Worcestershire sauce
3 drops hot sauce (green hot sauce is perfect for this recipe!)
Squeeze one wedge of fresh lime
2 Bloody Leprechaun Ice Cubes
Garnish with green ~ celery, cornichons, green pimento stuffed olives, lime slices.
Place ice in cocktail shaker, filling halfway full. Pour green pepper vodka and tomato juice to shaker then add horseradish, Worcestershire sauce and hot sauce. (Add more horseradish, Worcestershire sauce and hot sauce to taste.) Cover with lid, and shake vigorously until thoroughly chilled. Strain into a highball glass over Bloody Leprechaun ice cubes. Add a few of the peppercorns from the vodka to the cocktail if desired. Garnish with celery stalk, cornichons, green olives and lime slices.