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Eggs Benedict, fresh croissants and cocktails at 11 am – what’s not to love about that?? One of my very favorite brunch drinks is a Bloody Mary – especially with fresh jalapeños. I’ve had them on my mind lately because I haven’t had one in a couple of years, so when I was looking at different recipes I ran across a variation called the “Michelada”, which contains beer in place of the traditional vodka.
I was intrigued, so I went to my local Wal-Mart (I’m so glad I have one right down the street from my neighborhood!) and grabbed all the stuff I needed, which included Francesco Rinaldi Original Pasta Sauce.
The Francesco Rinaldi sauce line is extensive; they offer a flavor for every taste and it’s a convenient pantry staple that you could use for so many things. For my drink, I chose to go with the Traditional Original.
Wait, what? Pasta sauce in a cocktail? Yep. Let me tell you, it worked beautifully. Tomato sauce and tomato juice aren’t really that far off. As a matter of fact, pasta sauce brings some flavorful elements to the table, doesn’t it?
I am in LOVE with this drink – it turned out better than I imagined it would. I salted the rim of the glass (mason jars) with Kosher salt mixed with cayenne pepper.
If you know me, you know that I can’t get enough heat.
I garnished this pretty little drink with celery stalks, jumbo olives, lime wedges and candied bacon. The candied bacon was amazing in this. To make it is really simple; just sprinkle brown sugar over bacon slices and bake in the oven at 400 degrees for about 15 minutes.
The beer in place of vodka made it more light and refreshing than a traditional Bloody Mary, and the combination of flavors with the cayenne salt on the rim of the glass made it a straight up rockstar.
I’m anxious to try some of the other Francesco Rinaldi flavors. Check them out on Facebook here and follow them on Twitter – @francescosauce.
Here’s your printable-