Roasted poblano Bloody Mary is made by blending tomato juice with spices and a roasted poblano pepper. It adds the perfect kick of mild heat to any Bloody Mary.
I have a well-established fondness for pickles, and when I was offered the chance to try Big Dill Vodka I happily accepted. The vodka inspired a roasted poblano Bloody Mary that’s bright, savory, and just spicy enough. It’s an ideal brunch cocktail or a bold, savory option for afternoon gatherings.
Before I received the vodka I was a little anxious — you know how first impressions matter — but this one was instantly satisfying. The dill-forward vodka pairs surprisingly well with roasted poblano, enhancing the savory and slightly herbal notes of the drink rather than overwhelming them. I made a batch for my family and everyone enjoyed it. If you like a Bloody Mary with character and a gentle smoky heat, this version is worth making.
Ingredients (Makes 2 Cocktails)
- 1 poblano pepper (or substitute a roasted red pepper)
- 3 cups tomato juice
- 4 ounces Big Dill Vodka
- ½ teaspoon Tabasco or your favorite hot sauce
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Worcestershire sauce
- 1 teaspoon celery salt
- Optional garnishes: lemon wedge, olives, pickle, celery stick
How to Roast the Poblano
Coat the pepper lightly with olive oil. Hold it over a medium flame on the stove using tongs, turning until the skin blisters and blackens in spots; this usually takes five to ten minutes. Alternatively, roast the pepper under a broiler or on a grill until the skin is evenly charred.
After charring, place the hot pepper in a sealed plastic bag and let it steam for about 15 minutes. Steaming loosens the skin and makes it simple to peel. Once cooled, peel away the skin, remove the stem and seeds, and roughly chop the pepper.
Blending and Seasoning
Combine the chopped roasted poblano, tomato juice, Big Dill Vodka, Tabasco, black pepper, Worcestershire sauce, and celery salt in a blender. Puree on high for about two minutes to create a smooth, well-integrated mixture. Blending this long ensures there are no large chunks of pepper and gives the drink a uniform texture.
To Serve
Fill two glasses with ice and pour the blended Bloody Mary mixture over the ice. Garnish each glass with a lemon wedge and any combination of pickle, olive, and celery for classic Bloody Mary flair. A sprig of fresh dill works particularly well with dill-flavored vodka, reinforcing the herbaceous note.
Tips, Variations, and Storage
- If you prefer less heat, remove all seeds and membranes from the poblano before blending. Poblanos are fairly mild, so they add flavor without too much spice.
- Substitute a roasted red pepper for a sweeter, milder profile. Smoked paprika or a dash of chipotle can add smoky heat if you like it spicier.
- Adjust salt and hot sauce to taste after blending. A few extra dashes of Worcestershire or a squeeze of lemon can brighten the flavors.
- For a thinner, more traditional Bloody Mary texture, strain the mixture through a fine mesh sieve before serving.
- Leftover mix can be refrigerated in a sealed container for up to 48 hours. Stir or shake before serving; ice will dilute the drink, so taste and adjust seasoning if needed.
Final Thoughts
This roasted poblano Bloody Mary combines the savory tang of tomato juice, the herbal bite of dill vodka, and a gentle, smoky heat from the poblano. It’s versatile, easy to scale for a crowd, and satisfying for anyone who enjoys a bold, savory cocktail. If you liked this version, there are other creative vodka flavors that work well in cocktails — experimenting with flavored vodkas can open up many interesting variations.
All opinions expressed here are my own. I received complimentary product samples to test, but I was not paid to write this recipe.