Garden Bloody Mary
This Garden Bloody Mary blends fresh garden treasures. It's more tart than most, but so refreshing and full of flavor.
Servings 2 cocktails
Calories 170kcal
Ingredients
For the Bloody Mary
- 15 ounces cherry tomatoes halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 ounces vodka
- ¼ cup water
- 1 clove garlic peeled and pressed
- 1 teaspoon olive brine or pickle brine
- 1 teaspoon salt
- 2 sprigs fresh thyme stems removed
- 8-10 leaves fresh basil stems removed
- 1 pinch cayenne pepper to taste
- 1 pinch freshly-ground black pepper to taste
- 1 dash Worcestershire sauce
- 1 dash hot sauce
- 1 splash fresh lemon juice from half a lemon
Instructions
- Roast the tomatoes. Line a baking sheet with aluminum foil. Place tomatoes on top in one layer. Drizzle with olive oil and salt. Place in the top rack of the oven. Set the oven to medium broil for 10-15 minutes, or until fragrant and browning. Remove from oven and let cool.
- Make the Bloody Mary. Add the remaining bloody mary ingredients and blend. If too thick, add more water. The consistency should be runny, not soupy.
- Assemble the garnish. Pierce a skewer or though some of the ingredients for decoration and eating. Utilize any tall pieces, such as carrot or bacon, as a stirrer.
- Serve. Pour mixture into glasses filled with ice.
Notes
Garnish ideas for Bloody Marys:
- pickles
- olives
- okra
- carrots
- cherry tomatoes
- peppers (sweet or jalapeño)
- bacon
- lemon
- lime
- fresh herbs
Nutrition
Serving: 8ounces | Calories: 170kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1850mg | Potassium: 488mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1214IU | Vitamin C: 51mg | Calcium: 37mg | Iron: 2mg
