Summer Recipe: Spicy Bloody Mary With Flame-Grilled Tomatoes

Supplemented with delicious flame-grilled tomatoes, these spicy bloody marys will make you want to host a weekend brunch just to serve them!
August/September 2010
http://www.motherearthnews.com/real-food/spicy-bloody-mary-grilled-tomatoes-zmaz10aszraw.aspx
A spicy bloody mary is a subtle treat with grilled tomatoes added in.


PHOTO: EMILY HELLER

You don’t have to use every ingredient on this list, but you’ll definitely have fun experimenting to find your favorite combo. No matter which seasonings you use, your spicy Bloody Mary will taste better than anyone else’s on the block because you used grilled tomatoes and went to the trouble of grill them yourself! And of course, even served sans booze, this mix is rich, tangy, and bursting with garden-fresh flavor.

3 ounces grilled tomatoes, puréed

3 ounces clam and/or tomato juice

Several dashes hot sauce, depending on desired heat

Dash of Worcestershire sauce

Dash of fresh horseradish, grated

Pinch celery salt

Pinch black pepper

Juice of half a lemon

1 1⁄2 ounces vodka (See Note below)

Garnish options: celery stalk, pickled green beans or okra, ultrathin slivers of jalapeno, lime wedge

Add all the ingredients except vodka to a cocktail shaker, and shake once. Pour the vodka over ice, then add the mix and garnish.

Note: Try a small-batch vodka produced in old-fashioned pot stills, such as Tito’s Handmade, Rehorst and Hangar One, or smooth and delicious Three Olives Tomato Vodka. Or try infusing your own vodka with sun-dried tomatoes. Add 1 dried tomato per ounce of vodka, and let steep in the refrigerator for a couple of days before using. After a week or so, discard old tomatoes and replace with new ones. Don't forget to check out more of our delicious summer recipes!