Today is National Tequila Day and I have the PERFECT cocktail for you. The only thing that you need to know *right now* is that it does require some shopping on your part to get the various kinds of tomatoes to accomplish the Bloody Maria Ice Cubes, the chilis or spices along with freezing time.
The best part of this recipe is that you can make more than a few trays of these spicy ice cubes and keep them in the freezer for other similar drinks. They are worthy of many rounds of cocktails.
Bazaar Bloody Maria
From: Pam Wiznitzer, Seamstress
Bloody Mary Ice Cubes
This is how the ice cubes should look after freezing.
7-8 Red Tomatoes – Pirr Piri (.5 tsp)
7-8 Orange Tomatoes – Habanero (.5 tsp)
7-8 Yellow Tomatoes – Saffron (large pinch)
7-8 Green Tomatoes – Za’atar (1 tsp)
3-4 grinds of pepper (per tomato and spice combination)
3-4 grinds of salt (per tomato and spice combination)
1 tsp Worcestershire sauce (per tomato and spice combination)
6 oz water (per tomato and spice combination)
Method for ice cubes:
–Put red tomato, Piri Piri spice, pepper, salt, Worcestershire sauce and water in a blender and blend well. Once blended strain into a glass with a fine strainer. Mix/stir and then pour into the ice molds.
–Repeat for each tomato and spice combination. Freeze ice molds overnight.
Making the cocktail:
(This is how the cocktail should look after crushing the ice cubes.)
In a highball glass:
1) crush/smash 1-2 Bloody Maria ice cubes of each tomato color.
Fill the highball with the ice, layering by color
2) in a separate glass combine
–2 oz Patron Reposado,
.75 oz lemon juice,
3 dashes bittermans hellfire bitters,
5 dashes horseradish tincture
3) pour mixture into the highball glass over ice
4) add straw and garnish with a skewer that has multi-colored tomatoes, fresh squash blossom,
exotic international peppers and celery with leaves still attached
Thanks to Patron Tequila for this recipe. Don’t forget, just because the “official” National Tequila Day is over, doesn’t mean you can’t carry on the celebration for days!
Stevie Wilson,
LA-Story.com
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