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Mocktail Monday: Spicy Mary

I’m one of the only people I know who adores a good Bloody Mary. By good, I don’t mean a can of tomato juice spiked with vodka. The best Mary drinks start with freshly pressed juice bursting with garden-fresh flavor. When blended with the proper spices, I almost don’t care if the booze is missing…which is what led me to develop this recipe for a light, alcohol-free take on a traditional Bloody Mary.

A fresh puree of cucumber, celery, and tomatoes is strained and infused with brewed green tea to create a light and clear infusion rather than a gloppy ketchupy mess. Then it’s doctored up with a shot of Spiker’s Chile Lime shrub, wasabi, horseradish, black pepper and flake sea salt.

Although a celery stalk is the traditional garnish, I love the combination of lemony green olives and cherry tomatoes. And don’t forget the hot sauce. A few splashes at table are the perfect finishing touch.

Mocktail Monday: Spicy Mary

Total Time20 mins
Servings: 2

Ingredients

  • 1 English cucumber
  • 1 celery stalk with leaves
  • 3-4 large tomatoes very ripe
  • 2 cups water
  • 3 green tea bags
  • 1/2 tsp prepared horseradish
  • 1/8 tsp wasabi powder
  • 1 tsp Worcestershire sauce
  • 1/4 tsp celery seeds crushed in a mortar
  • 1/4 tsp black pepper freshly ground
  • 1/8 tsp flake sea salt
  • 2 ounces Spiker's Chile Lime shrub
  • coarse sea salt Atlantic Sea Salt preferred
  • 1/2 lemon sliced

Instructions

  • Wash and coarsely chop the cucumber, tomatoes, and celery and place in the bowl of a food processor. Pulse to chop the vegetables, and then continue chopping in bursts until you see liquid accumulating in the bottom of the bowl. Then process the mixture until it is liquidized.
  • Place a fine-mesh sieve over a bowl and pour the blended mixture into the sieve. Allow the pureed liquid to strain into the bowl (about 10 minutes). Occasionally stir the puree or press lightly with the back of a spoon to encourage dripping, but don't press too hard or you'll get a sludgy mess in the bowl.
  • While the puree is draining, brew 2 cups of green tea and steep for 3 minutes. Remove tea bag.
  • Gently drizzle the brewed tea over the puree remaining in the strainer, allowing the tea to slowly trickle through the vegetable mixture. When the mixture has stopped dripping, scoop the solids out of the sieve and set aside. (Save this mash in a freezer container and use for your next soup stock.)
  • Add the horseradish, wasabi, black pepper, the juice of half a lemon, and a pinch of flaked sea salt (Atlantic Saltworks preferred). Add 2 ounces of Spiker's Chile Lime Shrub and stir.
  • Rim two tall glasses with coarse sea salt, fill with ice, and pour the Strawberry Mary over the ice. Garnish with a skewered cherry tomato, lemon slice, and green olive.

Notes

Feel free to try any of other other shrubs in this recipe. Pineapple Basil, Sour Cherry Plum, and Ruby Red Grapefruit are highly recommended.