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.
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How to make a Bloody Good Balsamic Mary cocktail
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
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.