Farm-Fresh Friday: Tomato-Water Bloody Mary

June 19, 2015

If we’ve learned anything in life, it’s that there is brunch, and then there is Brunch. You know the kind we meandecadent, hours-long affairs that fill your weekends (and your Instagram) with pomp, pageantry and a whole lotta pancakes. Yet, amid the abundance of syrupy, bacony treats to sample, the Bloody Mary, in all its boozy glory, takes precedence. We’ve given the old standard a garden-fresh upgrade by swapping canned tomato juice for the freshly squeezed variety, infusing our vodka with a plethora of veggies and garnishing like there’s no tomorrow. Now that’s a Brunch cocktail.

WHAT YOU’LL NEEDfor four cocktails

For the infused vodka:

2-3 garlic cloves, smashed

6-8 slices of horseradish

½ jalapeno, sliced

1 celery stalk, cut into thirds

½ cucumber, sliced

12-15 basil leaves, bruised

5-6 green olives

½ small lemon

16-ounce Mason jar

1 bottle quality vodka

Cayenne pepper, to taste

For the tomato water:

7-8 large, ripe tomatoes

¼ medium red onion

Sugar and salt, to taste

Lemon and lime juice, to taste

Tabasco sauce, to taste

For the garnish:

Cherry tomatoes

Fresh rosemary sprigs

Pickles

Lemon and lime wedges

HOW TO MAKE IT
Start by making the infused vodka. Combine the first eight ingredients in your Mason jar. Fill to the brim with vodka and season with cayenne pepper. Seal and refrigerate for at least 24 hours.To prep the cocktails, use a juicer* to juice the tomatoes and red onion. Let sit for 10 minutes, then strain the mixture through cheesecloth. Add a pinch of sugar and salt, along with a squeeze of lemon and lime.To serve, fill a glass with ice and add 2 ounces of infused vodka. Top with tomato water and mix well. Add a few dashes of Tabasco sauce or a sprinkle of cayenne pepper for an extra kick. Garnish with cherry tomatoes, rosemary, pickled asparagus and lemon or lime wedges. *No juicer? No problem. Purée the ingredients using a blender or food processor. Line a strainer with cheesecloth and place it over a large bowl, and pour in purée. Collect the liquid overnight and squeeze to release as much juice as possible.

Pour yourself another freshly picked potable, right this way.

Styling by Jenn Friberg.

Photography by Michael Persico.

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