How to make a Bloody Good Balsamic Mary cocktail

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A special, infused vodka and homemade mix give this Bloody Mary a kick! Chef and mixologist Kathy Casey encourages you to get creative with your garnishes with this "brunch in a glass" cocktail!

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  • Kathy Casey

    Kathy Casey Chef & Mixologist Kathy Costa is a celebrity chef, mixologist and prolific cookbook author, she has been featured in numerous national publications and TV and has authored nine cookbooks, including the James Beard Award-nominated Kathy Casey's Northwest Table. more about this expert »

in the kitchenBasics
How to make a Bloody Good Balsamic Mary cocktail RECIPE

Cocktail
1 1/2 - 2 oz Bloody Good Vodka (recipe follows) or your favorite vodka
4 ounces Balsamic Mary Mix (recipe follows)

Bloody Good Vodka
Makes 1 1/2 cups, enough for about 8 drinks
1 1/2 cups vodka
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 small sprig fresh basil
1 small sprig fresh thyme
5 peppercorns crushed
1 small dried red chili (if you like it hot)
2 cloves garlic

Balsamic Mary Mix
Makes about 4 cups, enough for about 8 drinks
1 vine ripe tomato
1/2 ea red bell pepper, halved and seeded
1/4 ea English cucumber
1 cloves garlic
3 cups tomato juice
1/4 cup balsamic vinegar
2 Tbsp. fresh lemon juice
2 Tbsp.Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. prepared horseradish (or use fresh grated done on a micro plainer)
1/4 tsp. freshly ground or coarse black pepper
1 Tbsp. kosher salt
1/2 tsp. celery seed

INSTRUCTIONS

Cocktail
Fill a large Old Fashioned or tall glass with ice
Measure in the infused vodka and Mary mix. Stir.
Garnish with an assortment of tasty garnishes on a pick.

Bloody Good Vodka
Combine all ingredients in a 4-cup glass jar.
Cover and let infuse at room temperature for 24 – 36 hours.
Strain the vodka, pressing out as much liquid as possible, and discard the solids.
Store in a bottle, tightly capped, for up to 6 months.

Balsamic Mary Mix
Combine all ingredients in a Vitamix Bar Boss Advance blender cup.
Blend on setting #3. Mixture should be almost smooth – but a few particulates are remaining for texture.
Refrigerate for up to 1 week.

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