Bloody Scary
Photographer: Victor Protasio; Food Stylist: Mary Claire Britton; Prop Stylist: Heather Chadduck
A little horseradish gives a kick to this cocktail invented by Lucy Leahy, from Oakland. For the red color, she uses “Glacier” tomatoes from her garden, but you could substitute any color or variety you have on hand.
How to Make It
Step 1
1
Whirl tomato in a blender until smooth. Strain into a cocktail shaker half filled with ice. Add vodka, horseradish, and lemon juice, and shake to blend. Strain into 2 highball glasses. To garnish each glass, thread 3 olives onto a chile and set over glass.
Step 2
2
Note: Nutritional analysis is per serving.
Ingredients
1 large ripe heirloom tomato (8 oz.), chopped
1/2 cup potato vodka such as Blue Ice
1 teaspoon grated fresh horseradish
Juice from 1 lemon
6 pitted green olives
2 long Thai chiles
Directions
Step 1
1
Whirl tomato in a blender until smooth. Strain into a cocktail shaker half filled with ice. Add vodka, horseradish, and lemon juice, and shake to blend. Strain into 2 highball glasses. To garnish each glass, thread 3 olives onto a chile and set over glass.
Step 2
2
Note: Nutritional analysis is per serving.
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