Matthew Kelly/Supercall

Vodka • Savory
Proud Mary

Though a frozen Bloody Mary might sound all wrong, this recipe proves that it’s oh, so right. “The spiciness of the jalapeño-infused Tito's vodka playing with the savory tomato juice makes for a unique Bloody Mary experience—especially as the drink warms up on your palate and you get different flavors that come to life,” says Jerry Nevins, who, as cofounder of Kansas City’s Snow & Co and author of Sloshies, is an expert on all things frozen. Instead of just chucking everything into a blender with ice, Nevins adds a small amount of water and a hefty pour of whole milk to the mix before letting the freezer do all the work. The result is spicy, creamy, citrusy and delicious. “Our favorite thing is watching someone taste a drink they think they'll hate, then watching a smile spread across their face as they realize it may be one of their new favorites,” says Nevins.

The Essentials

Tomato Juice
Jalapeño-Infused Vodka
Bar Spoon
The Details
Contributed by


1.25 oz water
4.25 oz simple syrup
4.25 oz lemon juice
10 oz Tomato Juice
6.75 oz Jalapeño-Infused Vodka
13.5 oz Milk
Lemon wedge
Celery stick
Spear of cornichon pickle and cherry tomatoes


  • Place the water, simple syrup, lemon juice, tomato juice and vodka in a medium-size metal bowl and stir.
  • Add the milk to the bowl slowly, using an immersion blender to emulsify the mixture.
  • Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately 4 hours.
  • When you’re ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.
  • Pour the slushy drink into an old-fashioned glass, garnish with a lemon wedge, celery stick and a cherry tomato and pickle spear, and enjoy!

Mix it Up

In Sloshies, Nevins recommends adding to the recipe as you see fit: “Pop in a dash or two of Worcestershire sauce if you’re feeling even more adventurous.”

Simple Syrup
Custom Ingredient


1 Cup White sugar
1 Cup Water


  • Combine the water and sugar in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat. 
  • Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month. 


2 jalapeños
16 oz Vodka


  • Place the sliced jalapeños and vodka in a tightly sealed container.
  • Store in a cool, dark place for at least 48 hours, then strain out the jalapenos and discard or use as a garnish, if desired.