So what does Miss Mary Modern drink with her Lazy Breakfast? Chef Gonzalo Rivera at La Marea created a transparent concoction that tastes like kicky gazpacho but is as clear and refreshing as a dunk in the pool. He gives props to The Fat Duck's Heston Blumenthal for the inspiration.
It's a surefire way to get your daily dose of veggies and get your drunk on. And the coolest part is that you homebound bartenders get to experiment with molecular gastronomy a bit if you tackle this recipe the right way. Be brave.
4 oz consommé of gazpacho (see below)
1 1/2 oz vodka
4 oz ice
sprig of cilantro
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Consommé of gazpacho preparation: Select your favorite gazpacho recipe and use it to make four cups of gazpacho. Stir in one envelope of gelatin and freeze the gazpacho overnight.
Take it from the freezer and allow it to melt through a cheesecloth or a coffee filter. You'll find that the gelatin molecules trap particles and the resulting liquid is a clear gazpacho, with all of the flavors kept intact.
Directions: Combine all ingredients into a mixing tumbler and shake. Pour into cocktail glass and serve with a lime wedge.