Monday, August 1, 2011

The Blondie Mary

Speaking of the Bloody Mary...I must try this drink, and soon!


12 medium golden tomatoes

3 tablespoons white Worcestershire sauce

3 tablespoons green Tabasco sauce

4 teaspoons fine sea salt

2 tablespoons lime juice

2 tablespoons lemon juice

1 serrano or jalapeno chile, seeded

1 1/2 tablespoons freshly chopped dill (optional)

12 ounces vodka, or to taste

Lemon cucumber, sliced

6-8 pickled wax beans (see Note)


For the base: Blanch tomatoes in boiling water and then remove the skins. Puree the tomatoes in a blender. (This should yield about 7-8 cups. If not, add more blanched, skinless tomatoes.) Add Worcestershire, Tabasco, salt, lime and lemon juices, chile and dill (if using), and puree until smooth. Strain the mixture into a bowl and set aside.

For the drink: Mix about 8-10 ounces of the tomato puree base with 1 1/2 ounces of vodka. Serve straight up in a tall glass garnished with a pickled yellow wax bean and a slice of lemon cucumber on the side.

Yields 6-8 drinks

Note: Pickled yellow wax beans are available at gourmet markets.

- - Donna Scala, chef-owner of Napa's Bistro Don Giovanni and creator of the Blondie Mary

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