The first day of the new year happens to be National Bloody Mary Day. Some claim that drinking the cocktail in the morning or early afternoon offers restorative benefits after an overindulgent night on the town; maybe that’s why it’s a favorite on brunch menus everywhere. Bartender Yavuz “Oz” Ozturk at Paradise Wine, Naples, mixes a Mediterranean version with pepper- and basil-infused vodka, along with hot sauce, horseradish, and pickle juice to give taste buds a wake-up call. Sip one of these at Paradise Wine’s indoor-outdoor bar, or make one at home with Ozturk’s recipe.
Mediterranean Bloody Mary
- 2 oz pepper and basil infused Three Olives Vodka
- 1/2 oz. pickle brine
- 1 oz. fresh lime juice
- 4 oz. V8 juice
- 2 dashes Worcestershire sauce
- 2 dashes Cholula hot sauce
- 1 tsp. horseradish
- 1 tsp. olive tapenade
- pinch each of dried dill, vegetable salt, and black pepper
Combine all ingredients in a shaker and fill with ice, shake lightly in order to not dilute the ice. Pour into highball glass and garnish with celery stalk, slice of lemon and lime, and rosemary sprig. Add a bamboo cocktail pick with a slice of pickled jalepeño, cherry tomato, and basil. Cheers!
Photo by Michael Caronchi
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