As summer nears an end and tomatoes are in full bloom, what better way to enjoy them than making a deliciously fresh take on the Bloody Mary?
I created my take on a Bloody Mary for The Taste of Colorado event in Denver a few weeks ago, and it was a delicious success. This version highlights the complexity of mezcal — tequila’s older, more distinguished brother. Feel free to substitute tequila, vodka, gin or drink it on its own as a Virgin Mary.
Cheers,
Sabato Sagaria
Director of F&B
Maria de Oaxaca
Here’s what you need:
4-5 Heirloom Tomatoes (20 oz. Heirloom Tomato Juice)
8 oz. Mezcal
2 T fresh chopped dill
1 T fresh chopped cilantro
1 T fresh chopped basil
2 T fresh chopped celery heart leaves
1 T Old Bay Seasoning
1 Lemon Juiced
1 Lime Juiced
3 Dashes Hot Sauce
4 oz. olive juice
4 turns of black pepper
1 oz Fresh Horseradish
4 dashes Worcestershire
1 T stone ground mustard or Dijon
Here’s how to get it done:
1. Place an X in the bottom of each tomato. Using a blow torch, fire the tomatoes till they blister. Or place them in a pot of boiling water until the skin begins to loosen, and then plunge them in ice cold water.
2. Peel tomatoes
3. Grate tomatoes on a cheese greater
4. Strain through fine strainer into pitcher
5. Combine all ingredients in pitcher
6. Taste and season accordingly
7. Pour into glasses with ice. Garnish with olive stuffed with queso fresco, and a lemon or lime if you like.
