The Bloody Mary cocktail name drags a mythological train which includes a queen of England, the actress Mary Pickford, a Chicago bar waitress, and a member of the Smirnoff vodka family, for whom the drink might have originally been created. The Bloody Mary starts with tomato juice and vodka. Then you add what ever comes to mind or hand.
Here is a version created for the 2014 Pro Bowl football game, with an emphasis on freshly juiced vegetables and – in its name – a nod to show-stopping touchdown attempts.
1 1/2 pounds cherry tomatoes
1 cup fennel bulb, diced
1 cup celery, diced
1 cup cucumber, peeled and diced
1/2 cup green bell pepper, diced
Juice of 1 lemon
Salt and pepper to taste
(Hot sauce, optional)
Run the tomatoes, fennel, celery, cucumber and bell pepper through a juicer. If you don’t have a juicer, puree the vegetables in 2 batches in a blender and strain through a coarse colander, pressing the mixture to extract as much liquid as possible. This should produce 1 quart of the tomato juice base. Mix in the lemon juice, salt and pepper. Chill for an hour. To serve, pour 3 ounces of the tomato mix into an ice filled collins glass, add 1 1/2 ounces vodka (and the optional hot sauce to taste) and stir. Garnish with a celery stalk topped with a lemon slice.
Mocktail: Just leave out the vodka.
Tasting notes: Fresh, healthful with a touch of spice. Great brunch or party mixture.
Tomorrow: Super Bowl week kicks off
Contents copyright 2014 My Daily Cocktails.