Caprese Bloody Mary
I have been doing Sunday brunch with friends for the last couple of weeks and have been obsessed with boozy brunch drinks. Brunch booze really takes day drinking to a whole new level because who can just stop at one? Not me! I want to try them all. At one point going to brunch meant the typical Mimosa or Bloody Mary.
Now bars and restaurants have really pepped up their brunch cocktail menus offering all kinds of goodness in a cup. My current favorite spot is a place in the Capital Hill neighborhood of Seattle called Smith. They have a list of drinks called Eye Openers that will really kick over your hangover. They offer the classics but also some off-the-grid brunch cocktails. My favorite is The Sunrise Park which has Lillet, Campari, grapefruit, lemon, and soda.
Today, I decided to feature a spin on the classic Bloody Mary. I am addicted to Caprese salads for parties and appetizers. So, I thought that I would make a Bloody Mary that highlighted the flavors of Caprese salad. This Bloody Mary has roasted tomatoes, basil, and red pepper flakes to kick it up a notch. I have been thinking about the weekend since Monday and cannot wait to make this bunchy Bloody Mary on Saturday. Not only is it tasty but the garnish has mozzarella cheese on it which means you can sip and have an appetizer at the same time. Cheers!
Ingredients:
- 3 ounces vodka
- 7.5 ounces of V8 Juice
- 1 tablespoon of balsamic vinegar
- 1 cup of roasted tomatoes (a couple more for garnish)
- 2 teaspoons of horseradish
- ¼ teaspoon of salt
- 1/8 teaspoon of red pepper flakes
- 1 teaspoon of hot sauce
- 8 basil leaves (a couple more for garnish)
Method:
- In a blender combine all ingredients except the ice and garnishes
- Blend the mixture until all ingredients have been combined
- Fill two glasses completely with ice and pour the mixture over the ice
- Garnish: Put roasted tomatoes, basil, and mozzarella cheese on skewers-squeeze balsamic glaze over glasses
Yields: 2 servings
