Homemade Bloody Mary
The holiday season is a time when people come together to celebrate one another, spread some holiday cheer, and enjoy life.
My husband and I had our first party of the holiday season this past weekend and the day after left me craving a bloody mary. I looked in my pantry and lo and behold, not a can or bottle of bloody mary mix in sight. What’s a gal to do?
The result of this bloody mary was light, refreshing, and doesn’t leave you dying of thirst afterward. The secret ingredients? Muddled Campari tomatoes and Five Way Foods Veggie Broth. This is a must try broth (I was so intrigued I also have the chicken and beef bone broths). The broth is super light and not concentrated. It’s a refrigerated broth so has a definite freshness to it that shelf stable ones lack. The muddled tomatoes paired really well with the refreshing broth, and those components became my base for my lighter version of your traditional brunch cocktail.
Serves 1 – easy to double
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
- 3 Campari tomatoes, muddled
- 2 ounces Five Way Food Veggie Broth
- 2 ounces vodka, I used Tito’s
- 1/2 a lime, juiced
- 2-3 dashes of tabasco
- Celery, pepperoncini Pepper, limes, and stuffed olives for garnish
Muddle the tomatoes and pour the tomato juice as well as the muddled tomatoes into a shaker. Add the veggie broth, vodka, lime, and tabasco. Shake the cocktail vigorously. Strain cocktail into a collins glass filled with ice. Garnish with celery, olives, peppers, and lime. Cheers!