Bloody Bull Cocktails with Fried Elephant Garlic Chips

Ingredients

FRIED ELEPHANT GARLIC CHIPS:
6 cups canola oil, for deep frying
1 cup very thinly sliced elephant garlic cloves (about 1/8-inch slivers)
4 rosemary branches
Salt
BLOODY BULL COCKTAILS:
1 cup tomato juice
1/2 cup canned double-strength beef broth
4 ounces vodka
2 tablespoons Worcestershire sauce
2 teaspoons fresh lemon juice
2 teaspoons minced garlic
1/4 teaspoon hot red pepper sauce, or to taste
1/8 teaspoon freshly ground black pepper

Instructions

For the Fried Garlic:
In a heavy 2-quart pot, heat the oil to 350 degrees F over medium heat.
Carefully skewer some of the sliced garlic onto the rosemary skewers. Carefully add the garlic-rosemary skewers to the hot oil and fry until golden brown and crisp, about 45 seconds. Remove with a slotted spoon and drain on paper towels. Season with salt ,to taste.

For the Bloody Bull:
Combine all the ingredients in a small pitcher and stir well to combine. Fill 2 tall glasses with cracked ice. Pour the cocktails over the ice and serve immediately with rosemary branches.

Yield: 2 drinks