This Bloody Mary is packed with baby kale, tomato juice and a garnish that'll make your Sunday brunch ten times better!
This post is sponsored by Taylor Farms. Let's talk Bloody Mary's. I'm assuming the first thoughts going through your mind might be of you sitting at an outdoor patio at your favorite restaurant, after waking up late on a sunny weekend.
That seems like the perfect Bloody Mary scenario, at least that's always how it plays out when my wife, a Bloody Mary expert decides to have one. And whenever I make a Bloody Mary at home, I always run it past her first and get the seal of approval because I'm not a huge fan and this version is a little different.
Bloody Mary's are traditionally tomato juice based but this is almost completely kale-based. Hang in there with me on this because this Bloody Mary ended up tasting so good even I was sipping on it, I might be converted but I'd add more hot sauce because I'm a spice freak.
It's totally optional though so whatever heat level you like will still work.
It still has all the regular flavors and ingredients like Worcestershire sauce, Tabasco, horseradish, tomato juice and of course the vodka! And because it comes together in my blender, it ends up being sort of like a super tasty and healthy juice that you might buy at your local Whole Foods Market.
I used Organic Baby Kale from Taylor Farms because it has a much milder taste than the regular large kale leaves you might have used for juicing. The leaves are also softer making it easier to break down in the blender.
It's also loaded with vitamins so along with the tomato juice, you can feel pretty darn good drinking this on a lazy Sunday morning!
Have fun with the garnishes, you can go pretty crazy with them! I stuck with all things pickled along with sauteed red carrots.
You can rim your glasses with any sort of bbq rub or paprika salt, I went with a blackened rub and it was so tasty! Happy weekend brunching friends!
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