Idaho® Potato Shooters

• 1 cup potato vodka
• 1 tablespoon chopped green chive tops
• Zest of half a lemon, grated
• 1 ⁄4 teaspoon crushed sea salt
• 1 ⁄4 teaspoon crushed black peppercorns
• Chives for garnish
• Sea saltVodka Infusion with Orange
• 1 cup potato vodka
• 2 teaspoons crushed red-pepper flakes
• Zest of half an orange, grated
• Orange zest, cut in thin strips, for garnish
• Sea saltBourbon Bloody Mary
• 1 cup tomato juice
• 1 ⁄2 cup bourbon
• 1 ⁄2 lemon, juiced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked sea salt, crushed
• 1 teaspoon smoked paprika
• 1/2 teaspoon peppercorns, crushed
• Micro celery for garnish
• sea salt

Preparation

1 Idaho® Potato "Shot Glasses"
2 Bring medium pot of water to boil. Add potatoes and cook until a toothpick may be inserted into each potato with little force, 12 to 15 minutes. Do not overcook; potatoes should be tender but still firm to the touch. Chill potatoes in ice bath.
3 Trim each potato to create a flat bottom. Cut off top, leaving at least 2 inches of potato. Using a sharp paring knife, carve out interior of each potato to create a "shot glass." Carefully remove interior of potato to leave a wall of at least 1/8 inch. Thoroughly chill potato "shot glasses" in airt
4  In small bowl, combine vodka, chives, lemon zest, crushed salt and pepper. Cover; set aside for 24 hours. Strain; refrigerate.
5 To serve, pour vodka infusion into potato "shot glasses." Garnish with chives. Serve with sea salt for dipping.
6 Vodka Infusion with Orange
7 In small bowl, combine vodka, red pepper flakes and grated orange zest. Cover; set aside 24 hours. Strain; refrigerate.
8  To serve, pour vodka infusion into potato "shot glasses." Garnish with orange zest. Serve with sea salt for dipping.
9 Bourbon Bloody Mary
10 To serve, pour bourbon infusion into potato "shot glasses." Garnish with micro celery. Serve with sea salt for dipping.

Source: Idaho Potato Commission