Michael's Bloody Maria

  • Level: Easy
  • Total: 4 hr 30 min
  • Prep: 30 min
  • Inactive: 4 hr
  • Yield: 1 large pitcher (6 to 8 servings)
Share This Recipe

Ingredients

3 pounds tomatoes (heirloom if possible), cored and roughly cut

2 to 3 jalapeno chilis, stems removed and roughly cut

1 bulb fennel, white part roughly cut

Salt and freshly ground black pepper

3 tablespoons Worcestershire sauce

1 tablespoon extra-virgin olive oil

1 lemon, halved

1/2 cup favorite spice rub

6 to 8 whole red jalapenos

Jalapeno Ice Cubes, recipe follows

Lemon vodka

Jalapeno Ice Cubes:

3 jalapeno peppers

1 quart fresh, cold water

1/2 lemon

4 fresh basil leaves

Salt

Black pepper

Directions

  1. Place tomatoes, jalapenos, and fennel in a bowl. Season liberally with pepper, salt and the Worchestershire sauce. Coat with olive oil, tossing lightly. Put a few of the tomatoes in the blender and liquefy - this will make it easier to puree the rest of the solids. Add the fennel/tomato/jalapeno mixture to a blender and puree until liquefied. Store in refrigerator up to 6 hours until chilled. 
  2. Hint: If you can find them, heirloom tomatoes can really boost the flavor of this drink. Heirloom tomatoes are typically varieties that were grown over 50 years ago, before tomatoes were bred for ease of picking and distribution. Heirlooms tend to be a little more acidic than modern commercial tomatoes, and often the fresh tomato flavor is more pronounced. 
  3. Assembling the cocktail: Rub a cut lemon around the rim of a chilled martini glass. Dip the glass, upside down, in salt or your favorite spice rub. Slice the tip of a red jalapeno pepper vertically and slip over the rim. Place 1 or 2 of the jalapeno ice cubes in each glass, pour chilled bloody maria mixture on top, and top each glass with 1 ounce of lemon vodka. Stir carefully and serve. 
  4. Hint: If you don't have lemon vodka, use regular vodka and squeeze a little lemon juice in each glass.

Jalapeno Ice Cubes:

  1. Remove the tops and stems of the jalapenos and slice. Place the water in a blender and add the jalapenos, seeds and all. Add the lemon to the blender, peel and all. Add the basil, a pinch of salt, and some ground black pepper, to taste. Puree in the blender until everything is incorporated. Strain through a sieve and pour into ice cube trays and freeze overnight until solid.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.