Bloody Piñata

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For the thirsty gardener, or the hungry partier — Bright colors, intense flavors, crunchy veggies, and yummy tequila!  Bring a fork and a straw!  This one is as much a snack as it is a drink, and made better by all the colorful bits and pieces! jerba-dessert-bowl-frosted1

Large (11-12 oz) champagne, sundae, margarita or dessert goblet

3 spring onions, trimmed to 6 inches, with roots removed
1 pickle spear
3 carrot sticks (long and thin) or pickled carrot sticks
3 slender asparagus spears, steamed & trimmed to 6 inches (or use Tillen Farms pickled asparagus)
4 cherry tomatoes, quartered
4 cocktail olives or olives stuffed with a favorite (almond, garlic, habanero, sun dried tomato, blue cheese…or all of the above!)
1/4 Haas avocado, cut into chunks
2 peeled med shrimp, steamed and chilled with tails on
6  -1/2″ cubes firm sharp cheddar cheese
2 short ropes/spears of string cheese
2 small pepperoncini
6 slices pickled jalapeño
sprig of cilantro, bruised
1 T Fire Cider #1
1 T lime juice + 1 lime wedge
1 T olive juice
5.5oz can Mr.&Mrs. T’s Bloody Mary Mixer
1 1/2 oz silver tequila
dash celery bitters
dash Tabasco pepper sauce
1/2 t Penzey’s Chili Con Carne seasoning blend
pinch of black pepper

  • Arrange all the veggies in the chilled glass/goblet so that the spears are at the 12-2-4-6-8-and 10 points of a clock, and the rest are in the bottom of the dish.
  • Combine Penzey’s, pepper, bitters, Tabasco, tequila, mixer, lime juice, fire cider and cilantro with 1 cup of crushed ice in a cocktail shaker and shake vigorously.
  • Strain the drink into the arranged glass, and finish with a squeeze of the lime wedge before dropping the wedge into the center of the drink.

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