1. Try a Bloody Maria?


    This Bloody Maria by Elsie Larson looked so fresh and tasty I decided to accept her offer to share it. It is from her blog ABeautifulMess.com. I think it is perfect for spring and would be popular at a Mother’s Day brunch. Her Carrot Bloody Maria is made by infusing tequila with the new Carrot Curry Savory Tea from Numi Organic Tea.
     
    I love the idea of Numi’s new Savory Teas, which are revolutionary veggie-spice tea blends. Numi describes them as “kissed by sweet carrots and bright cilantro, the earthy, vegetal and piquant notes are marvelously woven together into this full-bodied Carrot Curry blend.”  This tea sounds so good I know I will try this drink without the Tequila, too!
     
    Carrot Bloody Maria by Elsie Larson
     
    Serves one
    Fresh carrot juice
    Bloody Mary mix
    2 ounces Numi Carrot Curry Savory Tea-infused tequila**
    Worcestershire sauce
    Tabasco sauce
    Lime
    Fresh veggies for garnish
    Black pepper
     
    In a tall glass with ice, add tequila then fill the rest of the glass with half bloody Mary mix and half carrot juice. Add a few splashes of Worcestershire sauce, Tabasco sauce and the juice of half a lime. Mix with a spoon, sprinkle a little black pepper on the top, and garnish with celery and fresh veggies.
     
    **To infuse liquor with tea, just fill a glass container with liquor in the amount that you need for your recipe. One tea bag is enough for up to 8 ounces of liquor. Seal your container with an airtight lid and store it in a dark area. Allow it to infuse for 48-72 hours before removing the tea bag.
     
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