This refreshing, restorative cocktail captures the savoriness and natural umami of tomatoes while avoiding the thick, belly-filling viscosity inherent to a traditional Bloody Mary. The trick is to extract their flavor by way of muddling, eschewing tomato puree altogether.
Something About Mary
Yield: 1 cocktail
1 green tomato, cut into eighths and roasted*
1 bar spoon Fire Cider
1/2 ounce lemon juice
1/2 ounce cucumber juice**
2 ounces tequila
1 dash lime bitters
Fresh basil, for roasting and garnish
1. In the tin of a cocktail shaker, muddle together 3/8 of the roasted tomato, Fire Cider, lemon juice, cucumber juice, and a dash of salt.
2. Add tequila and lime bitters. Fill with ice, cap, and shake vigorously for 10 seconds.
3. Double strain into a coupe glass. Garnish with basil.
*To roast tomatoes: Preheat oven to 300 degrees. In a baking pan, drizzle tomatoes and a handful of julienned basil leaves with olive oil and top with freshly ground black pepper. Roast for approximately 55 minutes, or until tender.
**To make cucumber juice: Using a food processor, puree a cucumber. To separate the juice from the pulp, strain the puree using a fine mesh strainer, cheesecloth, or coffee filter set over a bowl or other receptacle.
Obviously, we used slow-roasted green tomatoes in this recipe, but we suspect it might be equally as good with a ripe, raw, in-season tomato straight off the vine. Try it both ways and let us know what you think!