Dean Max's Heirloom Bloody Mary
[Ed. note 7/15/08. This recipe, I found, leaves you with a brew too thick to drink as a cocktail. But it makes a fabulous cold soup -- a Bloody Mary inflected gazpacho, thanks to the horseradish and Worcestershire. Just add a shot of vodka to each bowl before you serve it. Plus lots more lime and a few extra pinches of salt. I had a similar Mexican tomato soup with tequila once, and the liquor gives it a nice edge. Or you could imbibe it as pre-dinner shooters].
A little Monday morning hair of the dog? Sounds like a total pain in the ass to make, sort of like an 80-proof gazpacho, but I sure would love to have somebody mix one or two of these babies for me. Like now. - Gail Shepherd
Courtesy of Chef Dean James Max
3030 Ocean, Fort Lauderdale.
Heirloom Bloody Mary Drink
2 lbs. Heirloom red tomatoes (diced)
1 cucumber (seeded and diced)
1 rib celery (diced)
1 yellow onion (diced)
1 red pepper (diced)
1 tsp. garlic (chopped)
1 jalapeño (diced)
1 Tbs. prepared Horseradish
10 basil leaves
10 parsley leaves
2 Tbs. Worcestershire
pinch of salt and cracked pepper
Marinate all the ingredients and puree
5 oz. of the above mix
2 oz. premium vodka
juice of a halved lemon
1 shot of Tabasco sauce
Mix together with ice and serve with olives and celery.
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