Most bloody marys are thick and soupy, which is the opposite of refreshing. For a lighter, brighter take on the iconic brunch cocktail, editorial director J.M. Hirsch eschews the gazpacho-like mix in favor of a bloody mary martini. Even better: He uses vegetable scraps like scallion remnants and tomato skins to make it.
Pulsing the scraps in a blender with vodka and letting them steep extracts a beautiful fresh flavor, without the soup-ish mouthfeel you get from the classic bloody. It’s still savory, but far more sippable, with a brightening squeeze of lemon and fiery dash of Tabasco. Garnish with your favorite accoutrements, but olives (preferably jalapeño-stuffed) are a must. This is a martini, after all.
Pulsing the scraps in a blender with vodka and letting them steep extracts a beautiful fresh flavor, without the soup-ish mouthfeel you get from the classic bloody. It’s still savory, but far more sippable, with a brightening squeeze of lemon and fiery dash of Tabasco. Garnish with your favorite accoutrements, but olives (preferably jalapeño-stuffed) are a must. This is a martini, after all.
Bloody Mary Martini
- 3 ounces vodka
- ½ cup tomato scraps (about ½ a medium tomato)
- ¼ cup scallion scraps, roughly chopped
- ½ ounces dry vermouth
- ½ ounces agave or simple syrup
- Squeeze of lemon juice
- Dash Tabasco sauce
- 5 to 10 granules kosher salt
- Ice cubes
- Green olives, preferably jalapeño-stuffed, to garnish
In a blender, combine the vodka, tomatoes and scallions. Pulse until well chopped, but not pureed. Let sit two minutes. Strain through a mesh strainer lined with cheese cloth into a stirring glass, pressing on the solids to extract as much liquid as possible; discard the solids. Add the vermouth, syrup, lemon juice, Tabasco and salt; stir with ice. Strain into a cocktail glass and garnish with olives on a cocktail skewer.
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