Spiked Bloody Mary Tomato Gummies
(20 mg THC each · 30 gummies · 600 mg total batch)
Savory-spicy tomato gummies with vodka kick, Worcestershire depth, celery salt rim, and hot sauce fire – chewy bloody mary cocktail in bold candy form. Umami tomato tang, boozy warmth, zero weed flavor.
Decarboxylation
3.0 g flower @ 22–25 % THC (or 1.5 g good kief)
240 °F for 40 minutes in sealed mason jar → ~600 mg usable THC
Infusion
¾ cup (180 ml) good vodka + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 600 mg THC vodka
Gummy Base
All 600 mg THC vodka
1½ cups (360 ml) tomato juice (low-sodium, pure)
2 tbsp Worcestershire sauce
1–2 tsp hot sauce (Tabasco or similar, to heat level)
1 tbsp fresh lemon juice
1 tsp celery salt
½ tsp black pepper
1 cup (200 g) granulated sugar
¼ cup (80 g) light corn syrup
4 tbsp powdered gelatin (or 25 g agar for vegan)
Savory Rim Coat
½ cup granulated sugar
2 tbsp celery salt
1 tsp smoked paprika
Pinch cayenne
Steps
1. Bloom gelatin in ½ cup cold tomato juice for 10 minutes.
2. Warm THC vodka + remaining tomato juice + Worcestershire + hot sauce + lemon juice + celery salt + pepper + sugar + corn syrup to 160 °F → whisk in bloomed gelatin until dissolved.
3. Pour into 10–15 ml molds (30 cavities) → tap to release bubbles → chill 1 hour → unmold.
4. Rim coat: mix sugar + celery salt + paprika + cayenne → moisten gummy edges lightly → roll in mixture for bloody mary rim.
Storage
Airtight jar → 1 month room temp
Fridge → 3 months
Dosing
600 mg ÷ 30 = 20 mg exact per gummy
One gummy = brunch bloody mary sip
Two gummies = full spicy hair-of-the-dog glow
Deep red glossy jewels with savory rim, intense tomato umami, vodka bite, Worcestershire complexity, lingering heat.
These are the gummies that make brunch legendary.
Make double.
Stash one tray for weekend recovery.
Cheers to bloody mary boldness.