Freshly juiced bloody mary is a farm fresh cocktail that’s sure to wow your brunch guests!
I love LOVE a good Bloody Mary. I think I should start a quest here in the Atlanta area to find the best bloody. Or I just need to go and visit my parents more often because I swear my father makes one of the best bloody’s in town. His secret? I will never even know. All I know is that he adds a little Basil Vodka which gives it an incredible flavor. Yes. Basil Vodka. Need to get my hands on some of that.
Summer is slowly wrapping up but it’s still the perfect season to throw a weekend brunch with your family and/or friends. Especially now that tomatoes are peaking in season.
I believe the main factor in a good freshly juice bloody mary is the quality of tomatoes. You want farm fresh, locally sourced tomatoes. Right from the farmers stand or an organic grocery store. I used a mixture of one little tomato from B’s tomato plant, an heirloom tomato and organic vine-on tomatoes.
But honest to goodness, my favorite part of a bloody mary is what it’s topped with. Am I right or am I right? When I order a bloody at a restaurant and they bring out a drink towering with all sorts of munchies it just makes my heart race. It’s like a meal and a cocktail all in one. If you’re serving up bloody mary’s for a brunch it’s often hard to make enough toppings in time. That’s why I chose to add farm fresh bacon, obviously you need bacon, then whatever I found fresh at the olive bar! Utilizing the olive bar to gather your topping ingredients can make your prep so much faster! Plus it’ll make your bloody mary more creative as you’ll find things you probably couldn’t make at home. For instance I found spicy pickled okra, artichoke hearts and peppers stuffed with olives.
If you have 30 extra minutes add in some quick pickled asparagus spears! These make for excellent stir-sticks. They also help flavor the bloody when they’re sitting in the glass.Print
Freshly Juiced Bloody Mary
Freshly juice bloody mary is a farm fresh cocktail that’s sure to wow your brunch guests!
- Prep Time: 30
- Cook Time: 5
- Total Time: 35 minutes
- Organic tomatoes (vine ripe or heirloom is fine)
- 4 tbsp. lemon juice
- 2 shots of your favorite vodka (3 fluid ounces)
- 2 tsp. worcestershire sauce
- Freshly grated horseradish root
- Freshly minced garlic
- 1/4 tsp. celery root
- 2 slices thick-cut organic bacon
- 4 Pickled asparagus spears
- Toppings of your choice– get creative! Hot peppers, olives, pickled veggies, cheese, etc.
- Using a juicer, juice the tomatoes. (I used a Jack Lalanne’s Power Juice).
- Set the juice aside in a pitcher.
- Pickle the asparagus using this Quick Pickled Asparagus recipe. http://www.food.com/recipe/quick-pickled-asparagus-420271
- Set asparagus aside until the very end.
- Grate the horseradish root and mince the garlic and set aside. (You only need enough for a few pinches in each glass).
- Place a piece of bacon on a kabob stick or stir stick by layering it back and forth.
- Cook in a skillet or in the oven until the outside of the bacon is crispy and inside is still tender.
- When bacon is almost done, get the pitcher of tomato juice out from the fridge.
- Pour the juice into your serving glasses about 3/4 the way full.
- Add in your shot of vodka, a pinch of the horseradish root, a pinch of the freshly minced garlic, 1 tsp. of worcestershire sauce per glass and 1/8 tsp. of celery root per glass.
- Mix very well. (The mixture will begin to separate since the tomato juice and vodka is different consistences so make sure to serve this right away).
- Add in the pickled asparagus.
- Top the stir-stick of bacon with whatever toppings you like. I used pickled okra, artichoke hearts and peppers. Utilize the Whole Foods olive bar (or any olive bar) to make your topping preparation that much easier!
- Serve immediately!
- Serving Size: 2
- Calories: 904
- Sugar: 6
- Sodium: 1248
- Fat: 44
- Saturated Fat: 26
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 87
- Protein: 52
- Cholesterol: 128
If you like the base of your bloody “spicier” add more horseradish root and ground pepper to your taste.
As I mentioned above, the mixture separates easily since it was juiced with a power juice and the vodka and juice is different consistency. (Find electric juicers at Williams Sonoma http://www.williams-sonoma.