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Sunday brunches were made for Bloody Marys. Celery salt is a classic ingredient in this savory cocktail, but our Grand Lake Shake builds on that flavor, adding onion, garlic, white pepper and more.
4 oz your choice of vodka 2 tsp dijon mustard 8 oz tomato juice 2-4 dashes hot sauce 2 tsp. Grand Lake Shake, divided 4 dashes Worcestershire sauce 2 lemon wedges 1 dill pickle spear 1 lime wedge 1 stalk celery
Rub the lime wedge around the rims of two pint glasses and roll the rims in 1 tsp of Grand Lake Shake. Fill glasses with ice. In a cocktail shaker, add vodka, tomato juice, mustard, hot sauce, Worcestershire sauce, and Grand Lake Shake and cover and shake.
Pour over ice and garnish with lemon wedge, dill pickle, and celery. Feel free to add other garnishes like olives, pickled peppers or green beans, cheese wedges, beef sticks, shrimp cocktail, etc.
The most basic ceviche recipe doesn't call for much spice (just salt), but we thought our Chili Powder would kick up the flavor and add color and depth. Featuring a blend of Ancho chile, garlic, cumin, paprika and Mexican oregano, the heat level is mild but flavorful.
According to Indian cooking icon Madhur Jaffrey, it is one of the few drinks that people drink with meals in India. The cooling yogurt drink can be made sweet or salty and can be flavored with different fruits and spices. It is popular in India at breakfast, lunch or as a snack.