eat make read

In honor of tomato season (woohoo!) I thought I’d bust out a fresh bloody mary to celebrate. Instead of using canned tomato juice, I simply squeezed and muddled a roma tomato to get a lighter, fresher tasting juice. Then, to jazz it up—because I like my bloody mary’s spicy—I used a little brine from my pickled peppers. Finished off with a spiced rim, it’s the perfect way to start your weekend.

Cheers! To tomato season, lazy weekends and sunshine.

fresh + spicy bloody mary
makes 1 cocktail

1 roma tomato, cut into quarters
1 1/2 teaspoons pickled pepper brine (or you can use hot sauce instead)
1 lime wedge
2 lemon wedges
pinch of cayenne pepper, optional
1 1/2 ounces vodka
……………………………
1 teaspoon salt
1 pinch cayenne pepper
1 pinch ground cumin

1
Combine the salt, cayenne pepper and cumin and spread on a plate in an even layer. Run the lime slice around the rim of a glass, then dip the glass in the spice mixture. Set aside.
2
In the bottom of a cocktail shaker, squeeze the tomato quarters and muddle them until all juices have been released.
3
Add the remaining ingredients, along with a few cubes of ice. Shake well, about 15 seconds.
4
Strain into a rocks glass. Enjoy!