It’s the weekend. Maybe you had a few too many the night before. Maybe you just want to get an early start.
Either way, the Bloody Mary is a go-to brunch classic. But can you improve on a classic?
Making the flavor pop
Most people use canned tomato juice to make a Bloody Mary. But, on the other hand, fresh tomato juice doesn’t quite have the strong flavor you need.
Raw vs. cooked
This recipe splits the difference between raw and cooked for a vibrant dance of new flavor combinations. By roasting both the tomatoes and the chopped garlic, you’ll delight your palate with an earthy, pungent complexity. Freshly juiced celery and bell pepper give a sweet veggie middle ground. And the optional juiced jalapeño and hot sauce kick the whole drink into spicy high gear.
Serving this up will charm even the grumpiest of late sleepers.
Spicy Bloody Mary with Roasted Tomato and Garlic
Yields about 22 fluid oz.
- 4 medium-sized Roma tomatoes
- 2 stalks celery
- 2-3 cloves of Garlic diced/minced
- 1 large red bell pepper, seeded.
- 1 jalapeño seeded (optional)
- ½ cup Vodka
- 2 cups ice cubes
- Splash of hot sauce (optional)
- Cut the roma tomatoes in half length wise and sprinkle minced garlic over them.
- Place on the roasting rack and roast in your coutertop oven at 375°F for 10 minutes or until roasted and soft.
- Juice the celery and red bell pepper and jalapeño.
- In blender, blend the roasted tomatoes on blend setting until smooth.
- Add the fresh juice and blend for a few seconds more. If you want more spice add splash of hot sauce.
- Stir in vodka and poor over ice and garnish with a stick of celery and a slice of lime.
