Fresh Tomato Bloody Mary

Conjuring up cocktail recipes is not always so intuitive to me. But a Bloody Mary, well that’s more like making a nice cocktail sauce, isn’t it? Or even salsa? Or pasta sauce?…These things I can whip up in minutes. Now add a fresh Bloody Mary to that list!

What a great way to use fresh tomatoes, 1) if they’re overflowing your kitchen counter, 2) if you want to fancy up your brunch, or 3) if you want a healthful snack-drink, tipsy in the sunshine. (All of these things fit my morning)

Go!

Fresh Tomato Bloody Mary

Bloody Mary Mix*:
4 cups ripe tomatoes, roughly chopped (about 4 medium tomatoes)
1 teaspoon tomato paste
½ to 1 teaspoon onion powder (optional)
½ to 1 teaspoon garlic powder (optional)
½ teaspoon celery seed
½ teaspoon lemon juice
½ tsp Worcestershire sauce
1 tsp hot sauce (your favorite)
¼ tsp horseradish
2 tsp coarsely ground black pepper
1 tsp salt

Put all that jazz in a blender and liquefy. Taste as you go to adjust the spices to your liking. These proportions make the drink pleasantly spicy on the back of the throat, but not overly so. I chilled the mix for about an hour before preparing the cocktails. But, don’t let it sit too long, because the flavor of the spices tends to get too strong. These should be made and drunk fresh!

To make the cocktail, put 1 ½ oz. vodka and 4 ice cubes in a cocktail shaker. Pour in a bit less than 1 cup of the Bloody Mary mix. Shake shake shake. Pour into an 8 oz. glass. Garnish with delightful savory things!

*This makes enough for about 3 8oz. cocktails.

Dad doesn't like olives...

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