FRESH BLOODY MARY
Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 10 minutes
6 large heirloom tomatoes, cut into wedges
1 small English cucumber, roughly chopped
3 center ribs of celery, roughly chopped
1 anchovy fillet, roughly chopped
1-inch piece of fresh horseradish, minced
2 tablespoons flat leaf parsley leaves
dash of hot sauce, or to taste
1 to 1.5 ounces Vodka per cocktail, as desired
dash of Worcestershire sauce, or to taste
kosher salt and freshly ground black pepper
splash of fresh lime juice
1 teaspoon crushed celery seeds
1 teaspoon sea salt
1 teaspoon coarse ground black pepper
1 lime, cut into wedges for garnish
1 celery heart to serve with drinks
Make seasoned salt by combining crushed celery seed, salt and ground black pepper. Touch one point on the rim of the glass with lime and cover in seasoned salt mix
Combine tomato, cucumber, celery, anchovy, horseradish and parsley in a blender and puree completely. Season with Worcestershire sauce, hot sauce, salt and pepper. Blend once more to combine and serve over vodka in a glass ‘touched’ with seasoned salt mix. Serve with extra lime and celery hearts.
