Look, there are hundreds of Bloody Mary recipes out there, so I’m not trying to reinvent the wheel, but I do feel inclined to share my take on one of the most popular brunch drinks in the world. Some of the best recipes I create are the ones that I use from the stuff I have just sitting around in my kitchen and the other day I had a few very ripe plum tomatoes I wasn’t quite sure what to do with, so I got creative! It was the weekend and and I had just purchased a new bottle of vodka, so I went to work and created my Brunching Bloody Mary.
I used to be lazy and make my Bloody Marys with the store bought mixes, but they were always so salty to me, especially when you have finally had the chance to try one made with fresh tomatoes. So for this cocktail, I took a very ripe plum tomato and muddled it, then I added some plain Campbell’s tomato juice and built it from there. Yes, it takes a few more minutes to build your Bloody Mary this way, but I think that’s the fun of it and you get to customize it the way you like!
The combination of the fresh tomato juice and the canned tomato juice make this Bloody Mary well balanced and not too thick of a consistency. Some Bloody Mary mixes can leave me feeling crazy bloated but not this one. I suggest following my recipe, but also having some fun with it. Want more spice? Add some more hot sauce or throw in some horseradish! For some citrusy spice, I added a small ¼ oz of yuzu kosho. But let’s talk about what you’re really curious about – that awesome garnish! This Bloody Mary is practically a meal in itself once you add all of the fun edible treats.
It’s easy, really. You are going to want to use a fresh lemon to make the lemon juice, but here’s how you do it. Cut off the bottom third of a lemon, juice it or squeeze the juice out of it and then use the hollowed out part of it to nest in your treats. I added some Trader Joe's Spicy Ranchero Egg White Salad (low fat and cholesterol free), some mixed olives from the olive bar, some capers and a slice of pickled jalepeno. If you want a bitchin’ Brunching Bloody Mary to impress your guests, then you’ve got to make this. Looking for a quick and easy camping Blood Mary recipe? Check out my Campground Mary. Cheers!
For the rim, use a lemon wedge with a slit in the middle, and run it around the rim of the glass. Gently dip the outside rim of the glass at an angle into a small plate of mixed seasoning salt and smoked paprika. Set aside.
In a shaker tin muddle tomato and then add tomato juice, olive juice, lemon juice, hot sauce, Worcestershire sauce, black pepper and seasoning salt to taste, a dash of smoked paprika and an optional ¼ oz of yuzu kosho.
Add fresh ice to shaker tin and salt rimmed glass. Shake all of the ingredients in the shaker tin and strain over the glass of fresh ice.
*Garnish: cut off the bottom third of a lemon, juice it or squeeze the juice out of it and then use the hollowed out part of it to nest in your treats. I added some low fat egg salad I found at Trader Joes, some mixed olives from the olive bar, some capers and a slice of pickled jalepeno. For extra garnish flare, add some vibrant basil leaves. Enjoy!