Drink of the Week: Bloody Mary

Blood Mary with homemade hot sauce and Worcestershire | OUR NOURISHING ROOTS

I love me some homemade cocktails.  In fact, I wrote a book about it.

And as far as I’m concerned, the more savory the cocktail, the better.  I love a dirty martini, and I am very partial to these Bloody Marys as well.  They are a lovely change from all those sweet cocktails that are so popular these days!

Bloody Mary

1 1/2 ounces vodka
2 dashes Worcestershire sauce (recipe below)
4 dashes Lacto-fermented Hot Sauce (recipe below)
pinch salt (get unrefined sea salt here)
pinch pepper (get organic pepper here)
1/4 ounce fresh lemon juice
4 ounces tomato juice (get organic tomato juice here)

Note: Celery salt is a nice addition in lieu of regular sea salt, and New Yorkers traditionally add horseradish.

  1. Combine all the ingredients in a mixing glass and roll back and forth to mix. Strain into a tall glass filled ¾ with ice. Garnish with lemon and lime wedges on a side plate.

Lacto-Fermented Hot Sauce (Tabasco Sauce) 

20 red or green chiles (Serranos, Tobascos, Cayennes)*
2 teaspoons sea salt (get unrefined sea salt here)
1/4 cup fresh whey (see how to make whey here)
1-2 tablespoons whole cane sugar, optional (get whole cane sugar here)

*or other peppers around 30,000-50,000 units on the Scoville scale

  1. In a food processor, blend the chiles with the salt until completely mashed into a paste. Pulse the mixture as you add the whey.
  2. Spoon the sauce into a large glass jar, cover tightly, and leave at room temperature for 5-7 days. Then, transfer to the refrigerator to stop the fermentation process.

Homemade Worcestershire Sauce 

1 teaspoon black pepper (get organic pepper here)
1 teaspoon ground ginger (get ginger here)
1 teaspoon dry mustard (get dry mustard here)
1/2 teaspoon ground cinnamon (get cinnamon here)
1/2 teaspoon ground cloves (get cloves here)
1/2 teaspoon onion powder (get onion powder here)
1/4 teaspoon cayenne pepper (get cayenne here)
1 cup apple cider vinegar (get apple cider vinegar here)
1/2 cup water (get Berkey water filters here)
1/4 cup molasses (get organic molasses here)
2 tablespoons whole cane sugar (get whole cane sugar here)
2 tablespoons fermented fish sauce (get fermented fish sauce here)
1 tablespoon tamarind paste* (get tamarind paste here)
1 tablespoon expeller-pressed coconut oil or ghee (get coconut oil herehow to make ghee here)
2 shallots, minced
2 tablespoons prepared horseradish
1 tablespoon lemon zest
5 anchovies, minced
4 garlic cloves, minced
1/4 cup whey (see how to make whey here)

*you can substitute fresh lime juice or vinegar

  1. In a dry pan, toast the pepper, ginger, mustard, cinnamon, clove, onion powder, and cayenne pepper for about one minute to release their flavors. Set aside.
  2. In a medium bowl, whisk the vinegar, water, molasses, sugar, fish sauce, and tamarind paste together. Set aside.
  3. In a small saucepan, melt the coconut oil or ghee. Sauté the minced shallots until soft, about 5 minutes. Add the horseradish, lemon zest, anchovies, garlic, and toasted spices and cook until fragrant, about 30 seconds. Whisk in the vinegar mixture, scraping the bottom of the pan to loosen any browned bits. Bring to a boil, then remove from heat and let cool completely.
  4. Whisk in the whey. Pour the sauce into a large glass jar, cover tightly, and leave at room temperature for 5-7 days.
  5. Strain the sauce through a sieve and discard the solids. Cover tightly and store in the refrigerator to stop the fermentation process.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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