The Community Coordinator on behalf of Williams Sonoma
interested in my own twist on the Classic Bloody Mary…” The one stipulation was that I had to juice the tomatoes. No problem there, I am no stranger to juicing.
Running a baking blog means there’s a fair amount of sugar and saturated fat in my sweet treats. While I do give lots of them away some are just too darn good to part with. In attempt to balance things out so to speak I began juicing. I could tell the difference in my energy level and naturally I dropped a few pounds.
Prior to this I’d only had a couple of Bloody Mary’s but I was familiar with the major components. Tomato juice, Tabasco, and horseradish. Of course there are other ingredients but these are the stand outs.
I loved doing the research to find its origin and all of the variations. The majority of the information that I found pointed to the Bloody Mary originating in the 1920’s at Harry’s New York bar in Paris. The Bloody Mary is typically served at brunch and is reputed to be great for hangovers and when it comes to the variations I was surprised and amused to see so many.
Whether at a bar, restaurant or private home a Bloody Mary bar is quite common. Guests and patrons have many options for garnishes and fill ins. For the classic drink the garnish is celery. In addition, pickled asparagus, okra, cornichons, bacon, cheese, shrimp and jalapeno are quite common.
For my juiced version I opted to stay as healthy as possible despite the fact that this is an alcoholic beverage. First I made the base using my Breville Juicer. Williams Sonoma offers quite a line up of juicers on their site that I’m sure would satisfy just about every need.
I started with eight tomatoes, one cucumber, two carrots and a two inch piece of fresh gingerroot. This yielded 30 ounces of juice. To that I added hot sauce, jalapeno sauce, spicy mustard, horseradish sauce, cayenne pepper, black pepper, smoked paprika, lemon and lime juice. Whew!
From there I played around with the amounts of the spices until the level of heat and tang that I wanted was reached. Why all the heat you ask?
Capsaicin, the ingredient in hot peppers has some medical benefits. It’s used to help block the pain and inflammation of arthritis, neuropathic pain and some dermatological conditions. I’ve been diagnosed with osteo and rheumatoid arthritis. So an occasional Bloody Mary may be a plus for me.
Once the juice base was finished I experimented with the liquor. First up bourbon. Not so much, too sweet. Next, green apple vodka. No, that didn’t work either although it was better than the bourbon. The best choice was vodka. Being a neutral spirit it didn’t detract from the fresh taste of the juice nor did it add any extra sugar or flavorings.
Using a celery stalk as garnish was in line with staying on the healthy side. I will admit to a slight indulgence by salting the rim with sea salt. The only thing missing was the ruby red color that comes with using a prepared juice. However, I’ll take the pure flavor and freshness of juiced tomatoes any day.
There you have it, my Hale & Healthified Bloody Mary. Cheers!
- 8 organic tomatoes
- 2 organic carrots
- 1 organic cucumber
- 2 inch piece fresh gingerroot
- 1 tsp red hot sauce
- 2 drops jalapeno sauce
- 1 tsp spicy mustard
- 1 tsp horseradish sauce
- ¼ tsp black pepper
- Pinch each of smoked paprika and cayenne pepper
- 2 oz Premium Vodka
- ½ lemon
- ½ lime
- Celery stalk for garnish
- Sea salt, optional
- Place approximately 2 tsp of sea salt onto a small plate.
- Run the lemon or lime wedge around the outside of a highball or pint glass.
- Then fill the glass with ice at least two-thirds full.
- Add 4 oz of the juice base into a cocktail shaker.
- Squeeze in the juice from the lemon and lime then add remaining ingredients.
- With the top of the shaker on securely give it several good shakes.
- Strain into ice filled glass and garnish with celery stalk.
What’s a party without a cocktail!
Wow Us Wednesday’s