We get what I think peak bloody season. I like to make them just like summer winds, using heirloom tomatoes (after the initial thrill of the tomato season worsens). Here you have a lively, bold, bloody Maria made with aromatic herbs, heirloom tomatoes, shrubs and a kick of vodka and cayenne pepper. It's the bloody death I want to drink and I hope you will love it too!
The bloody Maria
A Bloody Maria is traditionally a cocktail containing vodka, tomato juice and a combination of spices and flavors. Herbs, horseradish, celery, lemon juice or lime, garlic, hot sauces – they are all here at home.
It is a jolly favorite brunch drink, tanning bounce and blender breakfast effort. Having said that, there are tricks to getting it right. A good Bloody Mary is just about balance, and I'll describe a few things to think about as you dive in.
This release is about fresh ingredients. If you don't have fresh, ripe yellow tomatoes on hand, by all means, use red. The main thing is to make sure they are juicy, tasty and at their peak. Your herbs should be aromatic and absolutely hit the amount of millennia here if you like a little more heat.