Calabrian Bloody Mary
Category
Drinks
Prep Time
5 minutes
Ingredients
- *Chef’s Note: For a non-alcoholic version, swap the vodka out with 1 tablespoon of olive brine from the jar.
-
Dario Tuscan salt, for the rim
- 1 lemon wedge
1/2 cup Sicilian cherry tomato sauce
- 1 ½ ounce (1 standard shot) vodka*
-
1/2 teaspoon Calabrian chili paste (add more or less if desired, depending on spice tolerance)
- 1/2 teaspoon Worcestershire sauce
- Ice
-
Artichoke heart
-
Olive, such as Cerignola
-
Sun-dried tomato
- Optional: mozzarella ciliegine, salami, basil, lemon wedge, celery, fennel frond
For the assembly:
For the cocktail:
For the garnish:
Instructions
- On a small plate, spread out the Dario salt. Take a highball glass and run a lemon wedge around the rim to moisten. Dip the moistened rim into the Dario salt, coating it evenly. Fill the glass with ice cubes.
- Fill a cocktail shaker with ice cubes. Add the cherry tomato sauce, vodka, Calabrian chili paste and Worcestershire. Cover and shake vigorously until the outside of the shaker is cold and frosty, about 15 to 20 seconds.
- Pour the cocktail into the prepared glass. Skewer artichoke hearts, olives, and sun-dried tomatoes onto cocktail picks or skewers. Optionally, add mozzarella ciliegine, salami, basil or lemon to the cocktail pick as desired. If using, place a rib of celery or fennel frond into the cocktail. Place the garnish skewers across the tops of the glasses and serve cold.
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