02.09.12

FOOD / 14


so the insanely spring-like weather we have been experiencing here in l.a. inspired me to revisit one of my favorite outdoor brunch drinks, the bloody mary. tomato juice is one of those foods that i absolutely hated until i was 27 years old (same goes for olives). i’m pretty convinced that on the eve of my 27th birthday all of my taste buds fell out and were replaced with new, much more sophisticated ones. these taste buds had pizzaz, spunk and they needed to be satisfied. they had a penchant for complex flavors, salty with sweet, smoky cheese, and whiskey.  lots and lots of whiskey. now, once again, we can all benefit from my little buds.


what you’ll need:
• 16 oz of tomato juice
• 4 oz of basil infused vodka – (or if you’re not up to infusing, 4 oz of regular old vodka and 8 basil leaves)
• 1 lime, quartered
• 1/2 teaspoon hot sauce
• 1 1/2 teaspoons worcestershire sauce
• 2 teaspoons prepared horseradish
• 1 tablespoon of olive juice
• 12 cocktail olives
•4 celery stalks with leaves on if you can, cause it’s prettier that way and that’s what we’re after, right?
• salt (nice flaky salt like maldon is best) and pepper (fresh ground, duh!)

what to do:
• time travel back four days to when you started your basil infused vodka.  ok, that’s not realistic.  so infuse some vodka today and you can drink it next weekend.

there are plenty of recipes for basil infused vodka on the world wide web, but i’ll tell ya, it’s real easy so don’t be intimidated. basically all you do is take about 10 large, rinsed basil leaves and stuff’em in a large airtight bottle, add some inexpensive vodka til it’s just about full and just make sure that all of the basil is submerged.  store in a cool, dark place for 4 days (at least).  strain out the leaves, return greenish hued, delicious smelling vodka back to the bottle and you’re good to go.

now onto the main event:
• divide the vodka into four glasses.  if you weren’t up for the infusing, pop two basil leaves in the bottom of each glass and muddle your heart out.  once you’ve done that you can remove the leaves – the essence is there, but again be warned, the infused vodka is SO MUCH BETTER!
• squeeze a lime wedge into each glass
• fill each glass with ice

then:
•  in a pitcher combine tomato juice, hot sauce, worcestershire sauce, horseradish and olive juice.  stir it up and then fill those glasses.
• garnish each glass with a celery stalk (and take the opportunity to give the cocktail a little stir) and a cocktail pick with olives on it.
• top off with salt and pepper and serve.
ps.  it’s nice to leave out some hot sauce for those folks who like it spicy!

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19 COMMENTS

Add your own

    Yum! Was at the St. Regis bar not long ago (home to the bloody mary) and it put me back in the mood for wanting to enjoy them at home. Will give this recipe a try – cannot wait! Thanks for sharing.

    Andrea says:

    Havnt put olive juice in my body’s but I’ll give it a try now. But I recommend replacing the celery with spicey (pickled) green beans. Had it that way in a bar in new Orleans once and I’ll never o ack to celery!

    I clicked on that link faster than you can say “bloody mary” — Looking forward to trying this! ox

    Emily says:

    I love how you categorize a bloody mary as “food” – I mean, it has a full serving of fruits and vegetables, right? 🙂

    Sarah says:

    Had to laugh at your taste bud description. Pretty sure the same thing happened to me. And I’m happier for it!

    Sarah says:

    These look tasty.

    Kerry says:

    I might just haveta make me some this weekend. I get so mad when I order a Bloody Stinkin Mary and they don’t give me a celery stalk.

    Delicious! I like mine to have A1 steak sauce and pepperocini juice added in. THE BEST.

    Laura says:

    I love a good bloody mary. There was a bartender at the Library Bar at Roosevelt in Hollywood who made a delicious heirloom tomato bloody mary with all sorts of fresh herbs and such that was amazing! You should try it out if you’re ever in the neighborhood.

    Allywan says:

    Yes another cocktail! I love these food posts from Jen. I made that drink with the blueberry syrup and it was amazing!!

    christina says:

    i’m the same with my taste buds… if you can find them try using pickled okra, makes a mean southern style bloody mary… something i was recently introduced to… YUM! I’m going to have to try infusing basil in the vodka tho!

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    This recipe is marvelous and so delicious and enjoyable! Although, I use vegetable juice (V-8) instead of tomato juice. I’d like to know.if anyone else likes it that as well too.

    Hi there, this weekend is nice in support of me, because this point in time
    i am reading this wonderful informative piece of writing here at my house.

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