Anthony DeSerio’s Bloody Maria is refreshing and citrusy. He does make one request, Food Schmooze® fans: Whatever you do, please use fresh Bloody Mary mix. Read: homemade, if you can. But, no worries. It’s easy to do. And, oh, so much better than salty store mixes. We paired the cocktail with grilled cheese and it was, well…glorious! It’s the perfect acid counterpart to a creamy classic.
Got a can of San Marzano tomatoes in the pantry, and a brunch coming up? Anthony DeSerio's got just the cocktail. The recipe is for one drink, but Anthony's fresh Bloody Mary mix makes about a pint. The mix can be made ahead and stored in the fridge (add an ounce of tequila to the mix to preserve it longer than a few days).
| Servings |
| 1 drink |
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Got a can of San Marzano tomatoes in the pantry, and a brunch coming up? Anthony DeSerio's got just the cocktail. The recipe is for one drink, but Anthony's fresh Bloody Mary mix makes about a pint. The mix can be made ahead and stored in the fridge (add an ounce of tequila to the mix to preserve it longer than a few days).
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Ingredients
For the fresh Bloody Mary mix
- 1 can San Marzano tomatoes
- 1 ounce balsamic vinegar
- 2 teaspoons fresh horseradish
- 1 teaspoon celery salt
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- dash Tabasco or Siracha to taste
- 1 cup water
For the Bloody Maria cocktail
- 1.5 ounces Roca Patron Reposado
- 3 ounces Fresh Bloody Mary mix
- 1 ounce citrus juice lemon, lime, orange or 1/3 ounce of all three
Servings: drink
Instructions
- Make the fresh Bloody Mary mix by combining all ingredients in a blender. Tweak amounts to taste, if you like. Store in a refrigerator-safe container.
- To make the cocktail, add the tequila, the mix, the citrus juice, and ice to a glass and "roll" it, as professional bartenders say. Pour from one glass into another until chilled and mixed to your liking. Alternatively, add the ingredients to a shaker with ice, shake, then pour into a glass.
