SPICY GREEN BLOODY MARY WITH VITAMIX

RECIPES

Thank you to Vitamix for sponsoring this post!

We are between seasons here in the midwest. Technically it’s still summer, but it feels like fall. The air is cooler, cozy layers are coming out and for the first time since summer, I am actually wearing socks. Mike is excited for football season and while I’m indifferent to football, I do look forward to Sunday Funday. This year, I’m kicking off football season with a unique twist on a classic cocktail. Introducing the Spicy Green Bloody Mary!

Spicy Green Bloody MaryAs I tested this recipe over and over and over again, I realized that creating a Bloody Mary mix isn’t an easy task. It’s a lot like a science experiment and I decided I’d share six key tips that I learned along the way.

Spicy Green Bloody Mary

Tip 1: Taste As You Go

This is so important. Even 1/4 of a teaspoon could be too much of a flavor and if that happens, you will probably have to start all over again. You can always add more, but you can’t take away. It helps to have others taste it too! Thank you to Mike, Sara, Doug and Jen for taste testing!

Spicy Green Bloody MarySpicy Green Bloody MarySpicy Green Bloody Mary

Tip 2: Create the Perfect Blend

Luckily, I had my Vitamix to help me with this part. I’ve made a variety of recipes with this machine, including velvety smooth soups and chopped veggies for pasta salads and salsas. It never lets me down, because it will blend as little or as much as I need it to. The adjustable speed variables and digital timer always help me stay in control of the blend.

Tip 3: Separate the Pulp

I decided to separate some of the small tomato bits and pieces from the liquid, so rather than blend until super smooth, I left a little pulp. This meant the liquid was thicker than I wanted, so I simply strained the liquid through a mesh sieve to separate the pulp from the liquid. This gave me a perfectly smooth liquid in one bowl and the pulp in another.

Spicy Green Bloody Mary

Tip 4: Add a Little Pulp Back for Texture

Now that the pulp was separated from the liquid, I added 1-2 tablespoons of the pulp back in. This added a little extra spice and a very subtle texture that I like in a Bloody Mary Mix. You can choose how much you add back in, or just leave it out completely.

Tip 5: Create A Spicy Oyster Topping

As I was considering what to do with the leftover pulp, I decided to use it as a spicy oyster topping! Oysters and bloodies? Yes, please! I used Kusshi oysters because of their small size and clean flavor. The combination was really, really good.

Spicy Green Bloody MarySpicy Green Bloody Mary

Tip 6: Salt the Rim

Don’t be afraid to get creative with how you salt the rim of your glasses. I’ve been experimenting with Sriracha Salt and Celery Salt, but for this drink I decided to use Old Bay since I used jumbo shrimp as a garnish.

Spicy Green Bloody MarySpicy Green Bloody MarySpicy Green Bloody MarySpicy Green Bloody MarySpicy Green Bloody MaryI hope you have a great weekend and give this Spicy Green Bloody Mary a try. The experimentation was a lot of fun and now I have my own bloody mary mix to have on hand for Sunday Funday.

You should also check out Seasonal Cocktails by Julius White and my Lemonade with Lavender and Rosemary.

SPICY GREEN BLOODY MARY

Ingredients

  • 1 pound of green tomatoes
  • 1/2 cup cucumber, roughly chopped
  • 1 teaspoon horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Cayenne powder
  • 1/2 teaspoon Old Bay
  • 1/2 teaspoon salt
  • 1 drop liquid smoke
  • 1-2 tablespoons water
  • Lime wedges

Optional Garnishes

  • Oysters on the half shell
  • Jumbo shrimp, tail on, deveined
  • Cilantro
  • Old Bay for glass rim
  • Vodka

Instructions

  1. Place all ingredients in a Vitamix, except for the garnishes.
  2. Start the blend on the lowest setting and gradually increase to 7-8.
  3. Blend for 1.5 to 2 minutes, until smooth with some “pulp.”
  4. Taste to be sure flavors are to your liking and balance accordingly.
  5. Strain the liquid to separate it from the pulp. After straining, you’ll get a little over 2 cups of liquid and about one half cup of pulp.
  6. Add a couple of tablespoons of the pulp back into the liquid mix for a subtle texture and spice without making it overly chunky or thick. Stir well and taste to be sure there is a good balance of flavor and heat. Adjust as needed.
  7. Use the remaining pulp as a spicy garnish for oysters on the half shell, if desired. I used Kusshi oysters from the west coast.
  8. Sprinkle a plate with Old Bay or a flavored salt of your choice.
  9. Using a lime wedge, wet the rim of a glass.
  10. Place glass rim onto the salted plate.
  11. Fill glasses with ice, 1-2 ounces of vodka and pour the Green Bloody Mary Mix over the ice.
  12. Use the garnishes of your choice.

All images ©Regan Baroni 2017.

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Disclosure: Thank you to Vitamix for sponsoring this post. As always, all opinions are my own. Thank you to my readers for supporting the brands that keep me cooking, styling and shooting.

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  1. mike says:

    This definitely steps up a Sunday Morning… and will do so throughout this fall! Thanks Regan!!!

    • Regan says:

      It’s going to be a delicious Sunday, indeed!

  2. […] should also check out my Serrano & Lime Mignonette and my Spicy Green Bloody Mary where the pulp from the mix makes a delicious, spicy oyster […]

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  4. […] should also check out my Spicy Green Bloody Mary and my Pineapple Sake Sangria with […]

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