Tuesday, July 19, 2011

Bloody Mary Infused Vodka and Vodka Pasta Sauce

So, I started making some infused vodkas and I decided it was time to unleash the Bloody Mary flavored vodka I made. It didn't need as much time as the other infusions since it's on the spicy side and, well, I'm not very patient anyway.

I didn't want to waste anything, so I decided I'd repurpose all the little bits that will be strained out and make a Vodka Sauce with them. I love vodka sauce. It's always been my favorite marinara sauce because it has a bit more zip to it but it also has cream. Cream makes everything just a little bit better.

Bloody Mary Infused Vodka

You Will Need:
  • Mason Jar
  • Cutting Board
  • Large Knife
  • Strainer
  • 3 Large Tomatoes
  • 2 Cayenne Peppers (or any chili peppers)
  • Handful of Peppercorns
  • Handful of Basil
  • Handful of Cilantro
  • A Few Shakes of Red Pepper Flakes
  • 4 Cloves of Garlic
  • Good (Enough) Quality Vodka
  1. Wash everything
  2. Quarter tomatoes
  3. Place all ingredients in the jar and add vodka to cover
  4. Store out of direct sunlight for 3-5 days, give it a shake here and there
  5. Strain
Easiest thing in the world. So worth it. All you have to do is add the tomato juice and maybe a pinch of salt.  

Vodka Pasta Sauce

You Will Need:
  • Food Processor
  • Saucepan
  • Spoon
  • Leftover ingredients from Bloody Mary Infused Vodka - tomatoes, garlic, peppercorns, basil, cilantro, red pepper flakes (I took out the cayenne peppers this time)
  • 1/2 Cup Vodka
  • 1/2 Cup Tomato Juice (you could also use tomato sauce or even paste)
  • Heavy Whipping Cream
  • Grated Parmesan
Secret Ingredients:
  • Literally, whatever you have handy - I used up some sun dried tomatoes, you could use red peppers, artichokes, spinach... just add it into the saucepan. If you're going with spinach wait 'til the end so it just barely wilts

  1. Take the leftover bits from the infused vodka and puree it in a food processor
  2. I added the end of a jar of sun dried tomatoes (maybe 6 of them) and therefore maybe a tablespoon or 2 of olive oil that they were marinated in
  3. Add a 1/2 cup of the infused vodka and a 1/2 cup of tomato juice
  4. Heat on the stovetop and bring to a boil (I boiled it on medium heat) and then let simmer (turn it down) for about an hour adding a tablespoon of water at a time for desired consistency
  5. Stir occasionally 
  6. At the end add 1/2 to 1 cup heavy whipping cream and a hearty amount of grated parmesan
  7. Stir into whatever pasta you have handy (I used whole wheat penne) with a pinch of coarse sea salt and there you have it!
This meal was so fresh tasting - and light, even with the cream added. 


  1. Holy-moley I used one cayenne and one jalapeno pepper (I love the flavor of jalapeno) and that vodka kicked my butt. I used prairie organic vodka and it turned out well. Awesome post as always and I love the pictures!

  2. I used cheap (philips) vodka, as that is what I had and it turned out amazing. I'm surprised, actually. Mine wasn't as spicy as I expected. I was worried it'd be overboard, that's why I kept the peppers out for the first half. Best Bloody Mary ever, though. Especially nice because all the flavor was there, but there weren't a ton of chunks of things in it when you drink it like there is usually in mine.

  3. Ok lady - where is this blueberries and cream vodka? I don't even like vodka but I could get on board with the infusion thing.

  4. Haha, they are so good! I'm getting to it, I swear. I'm actually not sure where to go next on my posts because I have a few ready. I've made pesto, the vodka infusions and I want to introduce my chickens :) I'll be making a couple today for sure, so soon! I was going to make the leftover blueberries into a sauce for ice cream and haven't gotten to it yet, so we'll see what happens.

  5. Oh dear...how on earth did I miss this?!? My husband is going to think I'm the schizznit when I make this for him /grin

  6. Hehe! It's a good one, for sure. I love vodka sauce... Let me know how it goes! I had so much fun with the infusions.

  7. This sounds sooooo yummy!!! Found your blog through pinterest!!!Quick question do you need to keep it stored in the fridge? And do you know how long it will keep?

  8. Thank you, Daneal. I'm glad you found me! Once you strain it you don't need to store it in the fridge, but some of my friends do like to. I keep my in my liquor cabinet (cool, dark place is the best) and I'd say it would be fine at least 6 months to a year. Mine never lasts that long, but I'm sure with the high alcohol content and with the perishable part strained out, it would be good.