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Signature Cocktail #35: Extra Veggie Bloody Mary
By Lauren Kathryn on Jul 3, 2014 at 5:00 am in
Chances are your Fourth of July fare will include an assortment of delicious all-American dishes. But unless you count burger toppings, vegetables won’t be making an appearance on that checkered tablecloth. Make up for the vegetable deficit the easy way with this veggie-overloaded Bloody Mary. Read on to learn how Carlene Thomas, our wedding wellness expert, gave this often bland beverage a little spunk and a lot of layered flavor.
The traditional Bloody Mary is one of maybe two alcoholic beverages considered socially acceptable in the morning hours—well, for most people anyway! What is usually a heavily tomatoey and sometimes one-dimensional beverage can become something amazing with the right tweaks. Starting with the base, I swapped the usual tomato juice for a fresh blend of vegetables. You can use your own juicer to mix carrots, celery, tomatoes, beets, and spinach, or you can pick up a blend from your local juice bar or grocery. This blend creates layers of flavor that are earthy yet sweet. But you can’t forget the sharpness of a traditional Bloody Mary! To bring in that element, I used pickle juice and pickled garnishes, which toned down the spicy salted rim on the glass.
♦ 1.5 ounces of vodka
♦ 6 ounces of vegetable juice
♦ 2 tablespoons of pickle juice
To salt the rim:
♦ Sea salt
♦ Black pepper
♦ Celery seed
♦ Cayenne pepper
♦ Pickled veggies of choice
Photo by Carlene Thomas
To make the salt rim, add ingredients to a mortar and pestle and grind. Dampen the rim of the glass and press into salt mixture. Add ice to the glass. In a shaker, blend vodka, vegetable juice, and pickle juice. Pour over ice. Garnish with pickled veggies.
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