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5
from 1 vote
Tomato Bloody Mary
Use a tomato shrub syrup to add complexity to a tomato-based bloody mary
Prep Time
10
minutes
mins
Course:
Drinks
Cuisine:
American
Meat & Poultry:
vegetables
Servings:
1
Calories:
238
kcal
Author:
Dorothy Stainbrook
Equipment
tall glass
Spice grinder
Cocktail Shaker
cocktail spoon
Ingredients
3:1 ratio of sea salt to celery salt
for rimming salt
Sprig of dill
2-3
cherry tomatoes
1
jalapenos
Sliced crosswise
3
Tbsp
lime juice
1 ½
oz.
gin
1
oz
cucumber liqueur
3
oz
tomato shrub syrup
2
dashes bitters
Instructions
Grind sea salt and celery salt together in a coffee grinder and place on a flat plate
3:1 ratio of sea salt to celery salt
Rim a tall glass with a lime wedge and press it into the celery salt on the plate to form a salted rim
In a cocktail shaker muddle together the dill, cherry tomatoes, jalapenos and lime juice
2-3 cherry tomatoes,
1 jalapenos,
3 Tbsp lime juice,
Sprig of dill
Add to the shaker some ice, the gin, cucumber liqueur, smoked tomato syrup, and bitters
1 1/2 oz. gin,
1 oz cucumber liqueur,
3 oz tomato shrub syrup,
2 dashes bitters
Add ice to rimmed glass. Shake the ingredients in the shaker for about 10 seconds and strain into the rimmed bloody mary glass.
Notes
To make your own tomato shrub syrup, check out
these guidelines for homemade shrub syrups
Nutrition
Calories:
238
kcal
|
Carbohydrates:
21
g
|
Protein:
1
g
|
Fat:
0.2
g
|
Saturated Fat:
0.03
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.02
g
|
Sodium:
14
mg
|
Potassium:
357
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
722
IU
|
Vitamin C:
53
mg
|
Calcium:
20
mg
|
Iron:
1
mg