Verde Mary from Grab a Plate
With brunch season upon us, the always-popular Bloody Mary is now the even-more-popular Bloody Mary. It’s a classic, but a flexible one. (Of course, there’s always the Canadian drink with Clamato, the Bloody Caesar.) Here are some fun variations on the traditional Bloody Mary.
Maple Bacon Bloody Mary ~ The usual Bloody Mary gets a makeover with a little maple syrup and a bacon garnish. Breakfast’s delicious duo give a savory, smoky and slightly sweet lift.
East Indies Bloody Mary ~ Since I come from a Dutch-Indonesian family, I was excited to see this Indonesian tweak to the original Bloody Mary. It’s legit, guys! Along with Indonesian sambal (hot sauce) and spices, it uses Batavia arrack, a funky East Indies liquor.
Brewed Mary ~ Like beer and Bloody Marys? You don’t have to choose, thanks to this version made with beer.
Mediterranean Bloody Mary ~ Olive tapanade and dry sherry are just a couple of the Mediterranean touches that transform the Bloody Mary into something new and exciting.
Verde Mary ~ Green tomatoes and tomatillos give the Bloody Mary a tangy and refreshing flavor.
Store-bought tomatoes can’t compete with the ones grown in a home garden. My two tomato plants are producing like mad. But I’m not complaining! Sweet, juicy tomatoes can go in everything, even cocktails. For something lighter than a Bloody Mary, I like the Tomato Martini. Tomato is right at home with the garden flavors and scents of gin! Add a little vermouth and Lillet, and you’re ready for garden Happy Hour!
2 ounces tomato-infused gin*
1/2 ounce extra dry vermouth
1 splash Lillet Blanc
Pour all ingredients into a mixing glass filled with ice and stir, then strain into chilled cocktail glass. Optional: Garnish with cherry tomatoes speared on a toothpick
1 part London dry gin
1 part ripe tomato
Chop tomato into chunks, place in sealable glass jar, and then pour gin on top. Seal and shake. Let steep at room temperature away from direct sunlight for one day. Taste to see if desired flavor is achieved. If not, let steep for an additional day. (One large tomato is about 1 cup chopped. So using 1 cup of gin and 1 cup tomato makes enough infused gin for four drinks.)
Photo by Jackson Stakeman