Bloody Bourbon Cocktail for New Year’s Day After Ringing in the New Year at Sheraton Phoenix Downtown

Bloody Bourbon Cocktail for New Year’s Day After Ringing in the New Year at Sheraton Phoenix Downtown

Bloody Bourbon

Experience the energy of downtown Phoenix during a divine New Year’s Eve dinner at District American Kitchen and Wine Bar and an overnight stay at Sheraton Phoenix Downtown Hotel. Make it a night to remember as Arizona’s centennial year comes to a grand finale! Enjoy the evening complete with a dinner menu that features delicious American cuisine inspired by the Sonoran desert and an exceptional overnight stay that will create everlasting memories.

 

Journey into an Arizona desert-inspired New Year’s Eve experience accented with Arizona wine pairings while listening to live jazz music throughout the night at District American Kitchen and Wine Bar. The attached release includes all dinner and accommodation details and a recipe for the Bloody Bourbon that will be served on New Year’s Day.

For information on the overnight package and wonderful menu click here.

Bloody Bourbon Recipe:

 

Start to finish: 5 minutes

Servings: depends on how bad the hangover!     

 

  • 6 ounces V8® tomato juice
  • 1 ½  tablespoons of Worcestershire sauce
  • ¼ ounce Schreiner’s chorizo
  • 3 fresh basil leaves (we simply pick the freshest herbs from our rooftop garden)
  • 1 medium size dehydrated hatch chili
  • ¾ teaspoon of celery seed
  • 1 teaspoon of horseradish
  • 1 teaspoon of sea salt
  • 1 ½ ounces Jim Beam Black Bourbon
  • Fresh ground black pepper to taste

 

Preparation: Start by adding V8® tomato juice, Worcestershire sauce, chorizo and basil into a high speed blender. Blend until all the ingredients are pureed. Next add hatch chili and blend at slow speed until the chili is pureed. Last, stir in your celery seed, sea salt, horseradish, Jim Beam Bourbon and fresh ground black pepper to taste. Pour all ingredients into a Mason jar and garnish with slice of chorizo, whole hatch chili, large sprig of basil, and any hot pepper if you want some more heat.

 

Maralyn D. Hill

Maralyn D. HillThe Epicurean Explorer

International Food Wine & Travel Writers Association (IFWTWA)

Board Member, Co-Chair Conference & Media Trip Committee, Past President

Editor-at-Large, CityRoom

Freelance Lifestyle Journalist

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