Food & Wine passes along the reminder that the Bloody Mary turns 75 years old today. From its beginnings at New York's St. Regis Hotel, this tomatoey cocktail has gone through a thousand makeovers. Here's one of my favorites. Is it a cocktail on a toothpick? Or just an appetizer? Not sure about classification, but I AM sure that these little juice bombs are yummy....
Bloody Mary Vodka Tomatoes
1 pint grape or cherry tomatoes
1/2 cup pepper-flavored vodka (I'm tempted to try them with citrus vodka too.)
2 tablespoons lemon juice
Dash of Tabasco sauce
1 tablespoon Worcestershire sauce
Pinch of celery salt
Pinch of garlic salt
Pinch of celery seed(Or whatever goes into your favorite Bloody Mary recipe)
3 tablespoons kosher salt
1 tablespoon lemon pepper
Prick each tomato 3 times, piercing completely through with a toothpick. That will create 6 holes into which the liquid mixture can seep. Place tomatoes in medium bowl.Pour vodka and "Bloody Mary" ingredients over tomatoes and stir gently to combine.
Soak the tomatoes in the vodka mixture for at least two hours, ideally overnight.
To serve, place in small bowl. Mix salt and lemon pepper in bowl and serve alongside with toothpicks.
Monday, October 05, 2009
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