The Best Bloody Mary Recipe Four Ways
The Bloody Mary may be touted as a hangover brunch cure-all, but I honestly just like how it tastes, especially in the summertime. When it comes to making my own, I prefer a bright, fresh tomato flavor with a hit of sriracha to give it a little kick. The flavor profile is so versatile that I thought, why not see what else I can do with it? So I embellished a fresh gazpacho, a shrimp cocktail, and a spicy tomato topping for fresh oysters, all from the same recipe. Bottoms up!
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|Ingredients 1/3 cup cherry tomatoes, halved 1 tablespoon cilantro leaves 1 pinch kosher salt 1 pinch cumin 1 pinch celery seed||1 ounce vodka 1/2 teaspoon sriracha 1/2 teaspoon Worcestershire sauce 2 tablespoons lime juice 1 tablespoon pickle or olive brine 1 stalk celery|
1. Muddle the cherry tomatoes, cilantro, and spices. 2. Add the remaining ingredients and shake with ice. 3. Garnish with celery stalk.
|Ingredients 1/2 dozen oysters, shucked||1 Bloody Mary squeeze of lemon (optional)|
1. Strain and drizzle the Bloody Mary on top of the oysters. 2. Add sriracha for heat, or a squeeze of lemon for brightness.
|Ingredients 2 cups cherry tomatoes, halved 6 large tomatoes, chopped 1/2 cup cucumber, peeled and chopped, plus more for garnish 2 tablespoons cilantro leaves, plus more for garnish 1/2 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon celery seed 2 teaspoons sriracha||1 tablespoon Worcestershire sauce 1/4 cup lime juice 2 tablespoons pickle or olive brine 2 Japanese cucumbers, chopped 1 bell pepper, chopped 1 mango, peeled and chopped 2 large cloves garlic, peeled|
1. Blitz everything together in a blender or food processor to desired consistency. For a super-smooth soup, push through a strainer. 2. Garnish with sriracha.
|Ingredients 4 quarts water 1 bay leaf 1 lime, halved||1 clove garlic, finely minced 1/2 teaspoon ancho chili powder 1 teaspoon kosher salt 2 lbs shrimp (16 to 18 count), peeled and deveined, tails intact|
1. Add the bay leaf, lime, garlic, salt and chili powder to a pot filled with 4 quarts of water. Cover and boil for 10 minutes. 2. Add shrimp, cooking 1 1/2 minutes or until bright pink. 3. Transfer shrimp with a slotted spoon into a bowl of ice water. Serve with gazpacho as cocktail sauce. Photograph: Claire Thomas