| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups tequila blanco
- 2 cups pickled okra or green beans plus 1/2 cup pickle brine
- 2 tablespoons lime juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 teaspoon celery seed
- 1 teaspoon celery salt
- 1 teaspoon prepared horseradish
- 1/2 teaspoon garlic powder
- 1 cup cocktail onions
- 46 ounces tomato vegetable juice
- 24 pitted green olives
- 1/2 cup crumbled feta cheese
- 2 cups grape tomatoes
- 4 strips cooked bacon, cut into 1-inch pieces
- 8 stalks celery
Instructions
- Mix the tequila, pickle brine, lime juice, Worcestershire, hot sauce, celery seed, celery salt, horseradish and garlic powder together in a measuring cup or bowl. Add the cocktail onions to the mix and let soak at least 30 minutes and up to overnight.
- Transfer the infused onions to a bowl with a slotted spoon. Stir together the infused tequila and tomato vegetable juice in a large pitcher. Stuff the olives with the feta cheese.
- Thread 12-inch skewers with all your favorite fixings: stuffed olives, pickled okra or green beans, grape tomatoes, bacon and cocktail onions. Serve the tequila mixture over ice with a skewer of fixings and the celery.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 348 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 8 g |
| Cholesterol | 24 mg |
| Sodium | 921 mg |
Reviews
Yummy drink had for Christmas brunch
DELICIOUS