Bloody Mary Piquant

• 1/2 cup premium vodka
• 2 tablespoons finely chopped red onions
• 1 lemon, juice of
• 1/2 fresh jalapeno, seeded and coarsely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon capers
• 1 1/4 cups spicy hot V8 (use regular V8 to tone down the delicious heat)
• 1 teaspoon prepared horseradish
• 1/2 teaspoon celery salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon Worcestershire sauce
• kosher salt (optional)
• 1 teaspoon Kahlua (optional)
• 1 dash Tabasco sauce, to taste
• celery rib
• lemon wedge (optional)

1. In a blender or food processor combine vodka, red onions, lemon juice, jalapeno, Dijon mustard and capers and puree until smooth.
2. Add V8, horseradish, celery salt, ground pepper, Worcestershire, and salt and blend.
3. IF you like your Bloody Mary on the slightly thick side then pour into a tall glass filled with ice. Add Kahlua and Tabasco and stir.
4. IF you like your Bloody Marys on the thin side, then strain into tall glass filled with ice. Add Kahlua and Tabasco and stir.
5. Serve with lemon wedge and celery rib.

vodka, red onions, lemon, fresh jalapeno, mustard, capers, horseradish, celery salt, fresh ground black pepper, worcestershire sauce, kosher salt, kahlua, tabasco sauce, celery, lemon

Taken from www.food.com/recipe/bloody-mary-piquant-243271 (may not work)