Bloody Maria With Fresh Tomato

Have you tried a Bloody Maria cocktail? It has the savoriness of a Bloody Mary, but is made with tequila instead of vodka. Today, we’re sharing Elizabeth Stark’s tasty version as we continue our month of tomato recipes. It’s made with fresh lime juice and spicy seasonings — a great combination for sipping over brunch….

Bloody Maria With Fresh Tomato
by Elizabeth Stark of Brooklyn Supper

Whenever tomatoes are bountiful, the Bloody Maria is my cocktail of choice. Made by blitzing fresh tomatoes, aromatics, jalapeño, parsley and spices in the blender, and then stirring in lime juice, hot sauce and horseradish, this is the perfect fresh drink for late summer gatherings. They’re vegetable-forward, sure, but they also pack a punch of heat, citrus and, of course, tequila.

For extra punchy drinks, swipe the rims of your highballs with fresh lime and press them into a mixture of sea salt and freshly ground pepper. If tequila isn’t your thing, sub in vodka to make fresh Bloody Marys. You can make a pitcher of the alcohol and tomato mixture for a crowd and then pour out individual drinks over ice as needed.

Bloody Maria With Fresh Tomato

Recipe: Bloody Maria With Fresh Tomato
Serves: 4-6 cocktails

You’ll need:

5 cups chopped, cored tomatoes

1/2 red onion, peeled and chopped
1 jalapeño, cored, seeded and chopped
2 cloves garlic, smashed, peeled and minced
1/3 cup chopped parsley leaves
1 tsp sea salt, divided
3/4 tsp freshly ground black pepper, divided
1/4 tsp celery seed
3 tbsp freshly squeezed lime juice
3 tbsp prepared horseradish (or to taste, as horseradish can vary in intensity)

2-3 tsp Tabasco sauce, or to taste
4-6 oz tequila
Chives and sliced limes for garnish

Combine tomatoes, onion, jalapeños, garlic and parsley in the pitcher of your blender and blend until very smooth. If desired, strain mixture with a fine mesh sieve. Stir in about a 1/2 teaspoon sea salt, 1/4 teaspoon black pepper and celery seed. Set in fridge to chill for at least an hour.

Stir in lime juice, horseradish and Tabasco to the tomato mixture. Taste and adjust seasoning or acid levels as needed.

Mix up a 1/2 teaspoon of sea salt and 1/2 teaspoon black pepper on a plate. Swipe the rim of a highball glass with a lime wedge and dip in salt and pepper mixture. Carefully fill glasses with ice, pour in Bloody Maria mix and top off with 1 – 1 1/2 ounces tequila. Give everything a quick stir. Garnish with chives and a slice of lime. Serve immediately.

Bloody Maria With Fresh Tomato

Thank you so much, Elizabeth!

P.S. More recipes, including the best party cocktail and rosé sangria.

(Recipe and photos by Elizabeth Stark. Thanks to Stella Blackmon for helping with this series.)