Just in time for Fathers’ Day, here is a tasty Bloody Mary recipe. I love the new Lucini Infused olive oils and have been working on creative ways to get more of them into my belly. Here, three of the infuseds mix with tomatoes and a bit of horseradish, salt and pepper to create my favorite Bloody. I think the drink stands up fine without the worcestershire sauce and celery salt, but in my testing most people preferred the drink with those traditional ingredients, so they are included below.
A lot of places, including the King Cole Bar in midtown NYC, claim to be the ‘birthplace’ of the Bloody Mary, but it is more likely that the drink developed over time rather than in a single birth. What began as a simple vodka and tomato juice added different ingredients until the tasty beverage we know today was achieved.
I was worried that the olive oil would separate in the drink, but the emulsification held and the drinks look great!
2 C Lucini organic tuscan plum tomatoes
1 TB Lucini chili infused extra virgin olive oil
1 tsp Lucini basil infused extra virgin olive oil
1 tsp Lucini lemon infused extra virgin olive oil
2 jiggers ice-cold vodka (two large shots, not the little 1oz)
Dash of worcestershire sauce
Ground black pepper (to taste)
Horseradish (to taste)
Celery Salt (to taste)
Cayenne pepper (to taste)
Sea Salt (to taste)
Combine the tomatoes, oils, vodka, worcestershire sauce and black pepper into blender and puree. Stir in the horseradish and celery salt, to taste. Mix together well the celery salt, cayenne and sea salt mixture in a small bowl or plate. Dip the glass rims into water and then the salt/spice mixture. Fill the glasses with good quality ice. Add the Bloody Mary mixture. Garnish generously (see below).
Pickled Green Beans
Basil (leaves and stalk)
Cerignola Olives (all 3 colors)
Special Pickles (Homemade, Guss’, McClure’s…)
Pickled or fresh carrot