Caprese Bloody Mary

Every once in a while true wild inspiration strikes us and we do everything we can to try and make our ideas into reality. This one came to us as we were having a caprese salad for dinner one night. The acidity, sweet, savory, and herbaceous flavors were incredible and we asked ourselves, could we possibly replicate this dish in the form of a Bloody Mary? The answer to this bold question is, yes. This Bloody Mary literally tastes like a caprese salad. Be warned, it is a little sweeter because of the honey mix, but that is balanced out nicely by lemon, balsamic acidity and sriracha spice. The olive oil washed vodka takes the whole thing over the edge and completes the wild flavor trip to a sunny day eating a fresh caprese salad in the backyard. Some day in the future we’d love to get some Calabrian chili paste to replace the Sriracha but alas, we will save that for V2.

Ingredients

• 1.5oz Olive Oil infused vodka (see our reels for the recipe!) we used @prairieorganic

• 6oz Tomato juice blended with 6-8 cherry tomatoes and strained through fine mesh strainer - we used @v8 and you can skip the blending and straining but we found that it ads a distinct vegetal freshness to the drink that is delightful! 

• 0.5oz Fresh squeezed lemon juice

• 0.25oz Balsamic vinegar

• 0.25oz honey mix (1:1 honey and hot water)

• 0.25oz Sriracha

• 3 basil leaves

Tools

• Shaker 

• Muddler

• Hawthorne strainer

Instruction

• Muddle basil leaves and vodka in bottom of shaker tin. 

• Once fragrant add all other ingredients and ice and shake. 

• Strain into collins glass over fresh ice. 

• Garnish with mozzarella ball, basil leaves and cherry tomato.