Warren Bobrow, the mastermind behind our Soused Gnome column has come out with an essential cocktail book
He’s provided us with an excerpt and you can add this book to your pantry shelves!
Roasted Tomato and Chili Bloody Mary
One of the best things about summertime is its abundance of fresh fruit and vegetables: Gardens and farmers’ markets overflow with juicy melons, succulent strawberries, delicate lettuces, and firm, deep-red tomatoes. It’s the perfect time to cool down with this spicy twist on the classic Bloody Mary, which puts those magnificent tomatoes to good use by popping them into the oven. (Trust me, the rich flavor of roasted tomatoes really makes it worth turning on the oven, even in sizzling heat.) Tomatoes are chock full of disease-fighting antioxidants, and lemon juice packs a healthy wallop of vitamin C, while celery seeds are said to possess anti-inflammatory properties. Plus, this spunky version of the Bloody Mary is just as delicious sans the vodka.
6 ounces (175 ml) good quality vodka (like Purity)
6 ounces (175 ml) roasted tomato puree (click here for instructions)
3 ounces (90 ml) freshly squeezed and strained lemon juice
2 tablespoons (30 ml) hot chili sauce (a sweet-and spicy one works best, such as Vietnamese Sriracha)
Dash of celery salt
Combine all the ingredients except the celery salt in a large glass, and mix gently (with a celery stick, perhaps?). Just before serving, sprinkle the celery salt over the top of the drink. Garnish with a lemon wedge. Find a spot in the shade, sip slowly, and cool down from the inside out. Serves 2.
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