Spicy Blood Mary Recipe and DIY Tassel Napkins
Breakfast is definitely my favorite meal of the day (ok maybe it’s actually tied with dessert) and I pretty much think brunch is the best thing ever. So when I heard that my favorite juice company was adding a freshly squeezed tomato juice to their lineup, I instantly thought of brunch. Because what brunch wouldn’t be complete without a Blood Mary?
And with the holidays approaching, brunch is definitely in the near future. In my book, every festive brunch calls for great cocktails and fancy napkins but don’t stress—I’ve got your holiday brunch covered on both accounts. I’m sharing my go to spicy bloody mary recipe and an easy DIY way to dress up plan cocktail napkins.
DIY Tassel Trimmed Cocktail Napkins
- Thread the needle with a piece of embroidery floss about 4′ long. Place the needle in the corner of a napkin, about 1/4″ away from the edge.
- Bring the needle through the same hole to create a 2″ tall loop, using your index finger to hold the loop open.
- Continue sewing small loops until you’ve used up all the thread (this will be about 10 loops). Make sure to insert the needle into the same hole every time.
- Remove the needle and trim the long thread.
- Cut another piece of embroidery floss (in the same color) about 10″ long. Place the napkin face down and tie the thread around the loops, close to the edge of the napkin.
- Tightly wrap the thread 3-4 times around the loops.
- Place the napkin face down again and tie a double knot to secure the tassel.
- Trim the ends of the knot you just tied.
- Then trim the ends of the loops to create your tassel.
I used DMC embroidery floss in orange 720, mustard yellow 3820, coral 3705, and lime 906.
Spicy Blood Mary Recipe
Ingredients: 2.5 cups Natalie’s Tomato Juice + more for ice cubes / 3/4 cup vodka / 2 limes, cut in halves / 2 tablespoons Worcestershire sauce / 2 teaspoons sriracha / 1 teaspoon poultry seasoning / coarse salt and pepper / celery sticks and pickled vegetables for garnish / salt for rim (optional)
- Fill an ice cube tray with Natalie’s Tomato Juice and freeze until solid. Wet the rim of highball glasses (I like to use champagne flutes) and dip in coarse salt.
- Pour the tomato juice and vodka in a pitcher. Juice the limes over the pitcher. Add the Worcestershire sauce, sriracha, and poultry seasoning and stir to combine. Season to taste with salt and pepper. Refrigerate until you’re ready to serve.
- Place 2-3 tomato juice ice cubes in each glass. Pour the prepared Bloody Mary over the ice cubes and garnish with a celery stick and your favorite pickled vegetables.