At it’s most unimpressive, a bloody Mary is clear liquor tamed with a splash of tomato juice. At it’s best, it’s an explosion of color and flavor, made with enough vegetables to count as a small salad, and boozy enough to chase a hangover away. This creative recipe from NYC-based artist and bartender Diego A. Sanchez-Maitret calls on Latin flavors to elevate the concept of this classic savory brunch drink to new heights. Scratch-made salsa water combines the freshness of ginger and cucumber with the charred depth of roasted peppers and onions. Fresh squeezed beet juice adds earthy sweetness and a marvelous color.
A few prep notes: be sure to prepare the roasted peppers in a well-ventilated area, and turn on the exhaust fan or open a window. The smoke from the peppers can cause eyes to tear and throats to itch! Fresh epazote, which somewhat resembles parsley, can often be found in Mexican markets sold by the bundle. If you can’t find it, you may substitute 2 tablespoons of dried epazote in place of the 2 sprigs the recipe calls for. If possible, make the ingredients in advance, and pour them in bottles for easy measuring and assembly. It’s worth the extra effort to knock the socks off the guests at your brunch or lunch gathering!
Mary's Heart Beet Bloody Mary
Recipe by Diego A. Sanchez-Maitret
Total Cooking Time: 32 minutes
Active Cooking Time: 32 minutes
- 2 small pieces (about 3 inches long) raw ginger
- ½ English cucumber
- 1 small red onion, sliced
- 1 clove garlic, sliced
- 2 epazote stalks
- 2 poblano peppers, stemmed, seeded
Beet Bloody Mary
- 2 ounces gin
- 1 ounce freshly squeezed beet juice
- 1 ounce salsa water
- ½ ounce lemon juice
- ¼ ounce Worcestershire sauce
- Pinch of salt
- Lemon slices for garnish
Preheat oven to 450°F.
Slice ginger and the cucumber, keeping the rind.
Blend well with epazote and 10 ounces of water.
Strain through a fine strainer making sure to push the liquid through with a spoon or ladle into a sealed container or glass jar.
Place sliced onions, garlic clove and poblano peppers onto a baking sheet and roast in the oven until 95% of the pepper is burnt. Remove from oven.
Blend roasted poblanos, onions, and garlic with 10 ounces of water. Strain through a fine-strainer making sure to push the liquid through with a spoon or ladle, combining it with cucumber, ginger, and epazote mixture.
Beet Bloody Mary
In a cocktail shaker, combine gin, beet juice, salsa water, lemon juice, Worcestershire sauce, and salt. Shake and pour over glass filled with ice. Garnish with lemon slice. (TIP: Serve with your favorite bowl of Bloody Mary rimming salt and lemon slices to moisten glass rims.)