Bloody Good Balsamic Mary

By Kathy Casey

A special, infused vodka and homemade bloody mary mix give this bloody mary a kick! Get creative with your garnishes with this "brunch in a glass cocktail".

Recipe

Ingredients

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.

Comments
Lawrence Spies 11 Sep 2012
10:25 am

Wow that looks and sounds awesome! I have to try this! I also like to throw in a chipotle pepper (or two)in adobo sauce and a little adobo sauce from the can to add some heat and great smokey flavor!

Steven D. Lauria 19 Sep 2012
9:20 pm

What kind of salt are you using for the “rim?” Thanks.

Kathy Casey 24 Sep 2012
2:06 pm

Lawerence - That’s a great idea, too!

Steven - Thanks for asking. For my Bloody Mary, I’m using Demitri’s Bloody Mary Rimshot. It tastes great with this drink. You can purchase them on their website: http://www.demitris.com/store/rimmers

Steven D. Lauria 10 Oct 2012
7:30 pm

Thank you, Kathy. By the way, I want to compliment you on your expertise. I’ve followed your blog here for quite some time…and I love your recipes. They’re creative and delicious. What’s more, they don’t require the purchase of some arcane product at a prohibitive price…which might impress some snobs…but not me. You and Rob Hess are “the bombs.” Thanks. Please keep up the terrific work. Your stuff is being read and used ... and it is much appreciated.

Kathy Casey 11 Oct 2012
11:20 am

Steven - Thank you for such kind words! I’m glad that you like the show and enjoy my recipes. I’ll definitely shake/stir up some fun for the future!

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