I’ve always been a fan of the Bloody Maria, the Mexican version of a Bloody Mary that is made with tequila instead of vodka. Last weekend I decided to make a hybrid of the two, combining the spicy flavors of a Bloody Maria – jalapeno and red onion –with vodka and a base of pureed fresh tomato juice. The resulting drink is the kind of beverage that will clear your sinuses – in a good way!
Here’s a fun thing if you like to garden: I’ve been growing an herb called lovage, which tastes like a milder version of celery. Lovage stalks are hollow and make perfect natural straws. I used them as cocktail straws in this recipe and they worked beautifully – and you can nibble on them after you’ve finished your drink because they’re completely edible!
Mexican Bloody Mary
Prep time: 10 minutes
- 2 large beefsteak tomatoes, chopped and seeds removed
- 1 tablespoon plus one teaspoon red onion, chopped
- juice of one lime
- ½ small jalapeno pepper, seeded and chopped
- 1 dash Worcestershire sauce
- 2 ounces vodka (I used cucumber vodka, just for fun)
- handful of fresh herbs – I used parsley, dill, basil and lovage
- Liquefy ingredients in a blender (the juice will be a dark reddish brown – not the bright red you might be expecting – because you’re using fresh tomatoes.)
- Taste mixture and adjust seasonings if needed (some people like more heat in their bloodies.)
- Pour over a glass full of ice and garnish with herbs.
- Serve immediately.