by BS
Cocktail O’Clock: A Better Bloody Mary
There’s no better way to brunch-bust a hangover than with a nice, tall bloody Mary. But as the weather gets warm, I often find a dark-red glass of tomato juice just doesn’t sound appealing in the morning. Fortunately, we have options, courtesy Supper @ Hotel Emma in San Antonio. Housed within the original Pearl Brewery brewhouse, Emma serves a unique lineup of clear cocktails that puts a unique spin on classic drinks. Their “Pearl” bloody Mary starts with a housemade tomato water, mixed up with lemon juice and mineral water for a lighter, fizzy BM experience. (And vodka, of course!)
“The Pearl” Bloody Mary
1 1/2 oz Vodka
2 1/2 oz tomato water ( See below for recipe)
.25 oz lemon juice
.25 oz mineral water
Tomato water
8 tomatoes (big tomatoes)
8 cherry tomatoes
½ red onions
2 roasted garlic cloves
2 tablespoon fresh chopped horseradish
½ red pepper
¼ cups celery shrub
Stems of basil
Stems of cilantro
Salt and pepper to taste
Cut up onions, red peppers, and, grate horseradish. Keep tomatoes whole. Blend everything with mixer or blender. Place mixture into container lined with cheese cloth and hang with twine to drip into container. Finish through coffee filter for clearer liquid. Shelf life is 2 weeks.
To Make the Bloody Mary
Combine all ingredients in a pint glass. Garnish with lemon wheel, cucumber, cherry tomato and a fresh available herb (basil, Rosemary, thyme, cilantro), plus Tajin or BM seasoning of your choice.
Makes approx 6-10 drinks.
