I don’t know how this happened, but somehow Blueberry Bison Month turned into Boozy Blueberry Bison Month because we’ve shared nothing but mixed drinks lately!
Actually, I take that back because I know exactly how this happened – we have the world’s smallest kitchen and a serious lack of central air. Every weekend this summer we’ve gotten ready to spend all day in the kitchen (especially for Blueberry Bison Month!) but after a few hours with the oven on, it’s almost too much to handle. An already hot day + no breeze + 400 degree oven + tiny kitchen = awful conditions for food blogging productivity.
Drinks, however, are quick and easy… as long as you photograph it before, I don’t know, your honey salt rim starts melting too. Normally I wouldn’t be thrilled about posting a less-than-perfect picture (aka, one with salt unintentionally running down the side of the glass, ha) but who cares? I just LOVE the color of this drink!
This week’s drink comes with a funny story (although if you follow us on Twitter, you probably already know about my happy margarita mishap). Long story short, I recently wanted to make a margarita, mistook our blueberry ketchup for regular blueberry puree, and ended up enjoying a fantastically delicious blueberry ketchup margarita — something I didn’t think I’d ever say in my life… ever.
After we stopped laughing about it, John and I got to talking about how my little mix-up just shows how versatile the blueberry ketchup is and how it’s more like a “traditional” ketchup insofar as it’s more fancy tomato sauce than fast food condiment. Next thing you know, we’re talking about Bloody Marys and how the blueberry ketchup would work great in a homemade Bloody and – bam! The Bloody Bison is born. It might take a minute to wrap your head around the idea of putting ketchup in a drink, but trust me, it works when you have a ketchup this good to make a drink this delicious:
The ketchup isn’t the only different ingredient in this non-traditional Bloody Mary: we added fresh blueberries (to give the tomato juice a touch of sweet), some awesome pickled okra (as part of the drink and as a garnish), bacon (because, duh, everyone loves bacon), and lime tequila instead of vodka. After all, we don’t do normal around here, so there’s no reason for our Bloody Bison to be boring either!
1 cup tomato juice (we used V8)
½ cup blueberries
3 tsp Worcestershire sauce
¼ tsp hot sauce
1 Tbsp lemon juice
1 Tbsp blueberry ketchup
2 Tbsp pickled okra juice
2 tsp bacon, finely chopped
2-4 oz. lime tequila
Honey and hickory smoked salt for the rim
Bacon, blueberries, and pickled okra for garnish (optional)
Combine all ingredients (except your rim and garnish ingredients) and puree until smooth. To create your honey hickory smoked salt rim, follow the same procedure as the sweet honey salt rim on our blueberry pineapple margarita. As always, enjoy — and let us know what you think!