Pia and Rafa celebrated their 10th year anniversary with a wedding weekend brimming with love, musical sensation, international flair, show-stoppin’ hula hooping and epic reunions with cherished friends. Though my beat on Sunday morning was significantly slower than guest musician Marco Benevento’s “The Real Morning Party“, this garden-fresh cocktail revived my spirits before my imminent departure from San Francisco back east to Ithaca.
Our stay in San Francisco revolved around Ana’s casita, gracing the crest of a hill in Bernal Heights and padded from the city hum by fruit trees. This bloody mary mix was bursting with sun-ripened flavors, including juice from freshly harvest backyard lemons and plump sun-gold tomatoes from the neighborhood farmers market.
- Vodka - 3 ounces (shots) of your vodka
- Tomatoes - 5-6 medium tomatoes
- Water - 1/2 cup
- Spicy ground mustard - 1 tablespoon spicy ground mustard
- Lemon - 1 lemon, freshly squeezed
- Pickled peppers or Onions - 1/4 cup
- Pickled juice - 1 tablespoon pickle juice
- Sriracha hot sauce - 1 teaspoon sriracha hot sauce
- Parsley flakes - 1/2 teaspoon dried parsley flakes
- Chipotle chili flakes - 1/2 teaspoon chipotle chili flakes
- Sea salt - 1/2 teaspoon, coarse
- Pepper - 1/2 teaspoon freshly grounded pepper, plus a few twists for garnish
- Soy sauce - 1/4 teaspoon
- Carrot or Celery sticks - Carrot or celery sticks for garnish
- Lemon wedge - Lemon wedge for garnish
- Using a cheese grater, grate the tomatoes over a medium bowl. You will extract all of the pulp, seeds and juice. Discard the peels.
- Add the remaining ingredients to the bowl. If you are using an immersion blender, liquify the ingredients directly in the bowl. Otherwise, transfer the ingredients to a blender and liquify. If you don't have either of these pieces of equipment, whisk the ingredients together thoroughly.
- Pour your bloody mary over ice, and serve with carrot or celery sticks, or green olives. Garnish with a lemon wedge and a twist of freshly ground black pepper.