To make a long story short, I was invited to enter a spicy cocktail contest at the same time I was talking about PR ideas with a fellow author. Well! My little brain is always looking for ways to bring everything I care about together into one neat package (that’s because at my age, I can’t remember where I put all the packages, so it helps to just have one). The contest had three rules: 1)it must include one spice; 2)it must have no more than seven ingredients; and 3)it must be original. That’s a pretty broad playing field, don’t you think? So I turned to my friend Clark Hays, who wrote a fabulous book called The Cowboy and the Vampire, and I told him I was going to build a cocktail in his honor. More to the point, I wanted to dedicate it to Lizzie Vaughan, the pivotal character, who finds herself torn between her love for the cowboy and the visceral pull to fulfill her destiny as Queen of the Vampires. In the battle between good and evil, sometimes a girl just has to stop and order a drink.
The Cowboy and the Vampire Bloody Mary
4 oz tomato juice — ’nuff said. 
1 tsp. crushed garlic — No need to remove it from the strand around your neck before crushing. Drop a little down your decollette`.
2 Tbsp. Demitri’s Bloody Mary seasoning — Demitri was Vlad’s pool boy, but I always wondered if there was more going on…
1 Tbsp. Frontera chipotle hot sauce — an honest, hard workin’ hot sauce if ever I saw one. Smoky, and not so hot you can’t whistle afterward.
1 Tbsp. blood orange soda — a genteel little effervescence that whispers to you from the murky shadows.
1 Tbsp. Whiskey Flats BBQ sauce — I used Classic Bourbon flavor. It’s a real knee-slapper!
1 1/2 oz vodka — Demitri and Vlad pronounce it “wodka.” You should, too.
Mix everything together in a shaker, then pour over ice in a tall glass. Garnish with garlic-stuffed olives on a wooden stake, uh, I mean skewer.