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

Directions

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.