Summer Cocktail Recipe and Ideas Bloody Black Mary

Step away from the traditional this Sunday with a play on classical favorite Bloody Mary. the Bloody Black Mary consist of clear tomato water season black ice cubes and a basil garnish. The example below depicts a classic clear tomato water Bloody Mary just add seasoned black ice cubes and basil garnish.

Ingredients: Yield 2

4 Large Tomatoes Concasse

1 1/2 cup of water

2 Tablespoon Lea & Perrins Worcestershire Sauce

2 1/2 oz. Stoli Vodka

1 Tablespoon Celery Salt

1/2 Tablespoon pepper

1 1/2 Tablespoon of fresh squeezed lime juice

1/2 Tablespoon of Crystal hot sauce

Method: Tomato Concasse

Bring a pot of water to a boil over high heat. Set up an ice bath. Score the bottoms of the tomatoes and core the stems from the top. Drop the tomatoes in boiling water for 15 seconds (you want the skin to start pulling away but for the tomatoes not to become pastry), and transfer to the ice bath.

Peel off the skin (it should come away easily and quickly), quarter, and seed the tomatoes, straining the seeds. Puree tomatoes for Bloody Mary two ways from classic to Bloody Black Mary. Allow tomato water to cool and refrigerate prepare Bloody Black Mary when ready.

Ice Cube Method:

Mix the above ingredients in a small bowl Worcestershire, pepper, lime juice, hot sauce, celery salt and water season to taste preference frezze over night in ice cube tray.

Black Bloody Mary

Method:

Place black ice cubes in your favorite Bloody Black Mary glass tomato water 2 1/2 oz. Stoli vodka garnish with sprig of basil.

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