Bloody Bull Cocktails with Fried Elephant Garlic Chips

• 6 cups canola oil, for deep frying
• 1 cup very thinly sliced elephant garlic cloves (about 1/8-inch slivers)
• 4 rosemary branches
• Salt
• 1 cup tomato juice
• 1/2 cup canned double-strength beef broth
• 4 ounces vodka
• 2 tablespoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 2 teaspoons minced garlic
• 1/4 teaspoon hot red pepper sauce, or to taste
• 1/8 teaspoon freshly ground black pepper

1. For the Fried Garlic: In a heavy 2-quart pot, heat the oil to 350 degrees F over medium heat.
2. Carefully skewer some of the sliced garlic onto the rosemary skewers.
3. Carefully add the garlic-rosemary skewers to the hot oil and fry until golden brown and crisp, about 45 seconds.
4. Remove with a slotted spoon and drain on paper towels.
5. Season with salt ,to taste.
6. For the Bloody Bull: Combine all the ingredients in a small pitcher and stir well to combine.
7. Fill 2 tall glasses with cracked ice.
8. Pour the cocktails over the ice and serve immediately with rosemary branches.

canola oil, very, rosemary branches, salt, tomato juice, beef broth, vodka, worcestershire sauce, lemon juice, garlic, hot red pepper sauce, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/bloody-bull-cocktails-with-fried-elephant-garlic-chips-recipe.html (may not work)