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Bloody Mary Spritz

Bloody Mary Spritz

5 from 1 vote
This Bloody Mary Spritz offers a bubbly take on the classic savory cocktail enhanced with roasted tomatoes, habanero peppers, and garlic.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Servings: 6
Course: Drinks, starter
Ingredients Equipment Method Notes

Ingredients
  

  • 1.36kg (3lbs) Roma Tomatoes cut into wedges
  • 1 red bell pepper cut into wedges
  • 5 cloves garlic peeled
  • 1-2 habanero peppers** halved, seeds removed
  • 1/4 cup olive oil
  • 1 lime juiced
  • 3 tbsp flakey salt
  • 1 tbsp prepared horseradish heaping
  • 1 tbsp Worcestershire sauce heaping
  • 1 lemon juiced
  • 6-12 oz vodka ***
  • Sparkling water to fill
  • 3 cherry tomatoes halved
  • wood sorrel, celery stalk, or fresh parsley to garnish

Equipment

  • 1 Food Processor
  • 2 baking sheets
  • 1 Fine Mesh Strainer
  • 1 Muddler

Method
 

  1. Preheat the oven to 375° F. Line two baking sheets with silicone mats or parchment paper.
  2. Arrange the tomatoes, red pepper, habaneros, and garlic cloves on the baking sheets. Drizzle the olive oil evenly on top of the veggies. Sprinkle generously with salt.
  3. Place the baking sheets in the oven and roast for 20 minutes or until soft and slightly charred. Transfer the veggies to a food processor and blitz until very smooth.
  4. Pour the puree into a fine mesh strainer suspended over a large bowl. Using a muddler, work as much of the juice and tomato goodness into the bowl as you can. Discard the plup. You should have about 2 cups worth of smooth tomato puree. Transfer the puree to the fridge and chill for 2 hours. ****
  5. Take some highball glasses and rim them in the lime juice and the flakey salt. Transfer them to the freezer and chill for 15 minutes.
  6. While the glasses are chilling, add the lemon juice, horseradish, Worcestershire sauce, and vodka to the cold tomato mixture. Stir to combine.
  7. Add ice to the highball glasses and pour in the tomato base. Fill each glass about 1/3 of the way. Fill the rest of the way with cold sparkling water. Garnish with a skewered cherry tomato half and a sprig of wood sorrel, a stalk of celery, and/or a sprig of parsley. Serve immediately.

Notes

** If you have a low heat tolerance go with one pepper. If you have no heat tolerance just leave them out. Their absence will in no way alter the recipe. 
*** If you want to make a round of singles add 6 ounces of vodka. If your party wants doubles add 12. 
**** You can make this tomato puree up to a week in advance.