Garden to Glass Sous Vide Bloody MaryEdit Post
Contributed by on Nov 17, 2017
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DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Gastronomista offers a garden to glass Bloody Mary twist.
This recipe is for a Sous Vide Bloody Mary, a clear(ish) version of the brunch staple.
The idea was to create a fresh Bloody Mary that was light and transparent, made with fresh ingredients rather than preserved (with the exception of Worcester Sauce and Hot Sauce). All of the ingredients that traditionally go into a Bloody Mary are infused into the vodka using the sous vide.
The best thing about Bloody Marys is the freestyle nature to them: no need for measurements, just a little of this and a little of that. My least favorite thing about a traditional Bloody Mary is always the tomato mix, something I could never drink without the inclusion of vodka, Worcester Sauce, and lots of Hot Sauce. This recipe forgoes all pre-made tomato juices, and packs all the flavor into the vodka itself: beefsteak tomatoes, fresh bird-chile peppers, whole white peppercorns, whole mustard seed, bay leaves, and fresh lemon peel for a bright citrus-y zip. All of the ingredients are placed into the sous vide bag, sealed, and cooked at a low temperature for an hour. When the time is up, strain, and let chill before serving over ice. You'll want to serve this Bloody Mary with a lot of ice, so plan ahead and make lots of 1-inch ice cubes for your guests.
Garden to Glass Sous Vide Bloody Mary
Created by Gastronomista
Makes 4 Cocktails
- 12 oz Vodka
- 4 Small Tomatoes or 1 Large Beefsteak Tomato - Sliced
- 4 Thai Bird Chiles
- 4 Bay Leaves
- 2 T Whole White Peppercorns
- 1/2 t. Salt
- 2 t. Hot Sauce
- 2 t. Worcester Sauce
- 2 t. Whole Mustard Seeds
- 4-5 Lemon Peel Coins
- 10 Fresh Chive Stalks
Garnish: Fresh Chive Bud
Place all ingredients into the sous vide bag, squeeze out all excess air, and seal.
Submerge in the Sous Vide at 140 Degrees Ferenheit for 1 Hour.
Strain with Cheese Cloth, and store liquid in a non-reactive container prior to serving. (I like glass flip-top bottles).
Equipment: Sous Vide Supreme, vacuum sealer, & vacuum pouches. Glass bottles for storing.
Pro Tip: Use the seal function only, do not use the vacuum function when preparing liquids.
Serve in a rocks glass with a lot of ice (three 1-inch cubes), and garnish with a fresh chive bud.
For a refreshing variation - top with seltzer water.
Serve with a selection of fresh pickles & garnishes.
Photos by Signe Birck
Styling by Emily Miller