Calabrian Bloody Mary

Name: Calabrian Bloody Mary
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: Shop the Calabrian Bloody Mary Box!; Spicy Seasoned Salt, for the rim; 1 lemon wedge; 1/2 cup Passata; 1/4 teaspoon Spicy Seasoned Salt; 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; *Chef’s Note: For a non-alcoholic version, swap the vodka out with 1 tablespoon of olive brine from the jar.

5 MINPrep Time

1 cocktailServings

by Giada

Photo Credit: Elizabeth Newman

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A Bloody Mary is such a fun brunch cocktail, and this is a recipe I’ve been wanting to try for a long time. It lends itself to lots of my favorite ingredients from Italy: Calabrian chili paste, sweet tomato puree, and delicious antipasti to load up the garnish. This savory cocktail is like an antipasti board in drink form, and I love it. Simply double the recipe to make two at a time; you can also quadruple it and mix in a pitcher.

The beauty of this drink is that it's so easy to make a mocktail out of it, too. Check out the ingredients below for an alcohol-free version that still feels just as celebratory and over-the-top fun!

Calabrian Bloody Mary

Rated 5.0 stars by 1 users

Prep Time

5 minutes

Ingredients

Shop the Calabrian Bloody Mary Box!

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For the assembly:

Spicy Seasoned Salt, for the rim

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1 lemon wedge

For the cocktail:

1/2 cup Passata

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1/4 teaspoon Spicy Seasoned Salt
1 ½ ounce (1 standard shot) vodka*
1/2 teaspoon Calabrian chili paste (add more or less if desired, depending on spice tolerance)

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1/2 teaspoon Worcestershire sauce
Ice

For the garnish:

Artichoke heart

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Olive, such as Cerignola

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Sun-dried tomato

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Optional: mozzarella ciliegine, salami, basil, lemon wedge, celery, fennel frond
*Chef’s Note: For a non-alcoholic version, swap the vodka out with 1 tablespoon of olive brine from the jar.

Instructions

On a small plate, spread out the spicy salt. Take a highball glass and run a lemon wedge around the rim to moisten. Dip the moistened rim into the spicy salt, coating it evenly. Fill the glass with ice cubes.
Fill a cocktail shaker with ice cubes. Add the passata, ¼ teaspoon spicy salt, 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.