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Bloody Good Balsamic Mary

A housemade infused vodka intensifies the Bloody Mary mix flavors for the perfect brunch cocktail. Get creative and don’t hold back with the garnishes to add to the libatious experience. For a video on how to make Bloody Good Balsamic Mary, watch this episode of www.LiquidKitchen.tv!

Makes 1 cocktail.

1 1/2 – 2 ounces Bloody Good Vodka (recipe follows) or your favorite vodka
4 ounces Balsamic Mary Mix (recipe follows)
Garnish ideas: assorted olives, sliced salumi, cheese, fun pickled veggies, rosemary sprigs

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

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 black peppercorns, crushed
1 small dried red chili (if you like it hot)
2 cloves garlic

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. (Or for a super intense vodka don’t strain and keep refrigerated) Store in a bottle, tightly capped, for up to 6 months.

Balsamic Mary Mix

Makes about 4 cups, enough for about 8 drinks.

1 vine ripe tomato
1/2 ea red bell pepper, coarse chopped
1/4 ea English cucumber, coarse chopped
1 clove 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

Combine all ingredients in a high powered blender such as a Vitamix. Blend until mixture is almost smooth – but a few particulates are remaining for texture. Refrigerate for up to 1 week.