Bloody Mary
(courtesy of Boyd Allen, bartender at The Z Bar in Reno. Makes 15 – 20 servings. NOTE: This recipe calls for 10 days for tomato base to age)
40 fresh tomatoes, smashed
Juice from 15 lemons
1 cup beef stock
1 cup veal stock
¼ cup dill pickle juice
⅛ cup olive juice
2 tablespoons caper juice
½ cup pepperoncini juice
5 tablespoons horseradish
⅛ cup chardonnay
½ cup Guinness Draught
2 jalapenos, sliced
4 ounces vodka or gin (per serving)
Old Bay Spice for rim
Combine smashed tomatoes and fresh-squeezed lemon juice in a container and place in refrigerator for seven days. Fold in stock, dill pickle juice, olive juice, caper juice, pepperoncini juice, horseradish, chardonnay, Guinness Draught, and jalapenos and let sit in refrigerator for three days. To serve, rim glass with Old Bay Spice, pour 6 ounces of tomato mixture with 4 ounces of vodka or gin in a tall glass filled with ice. Garnish with mix of vegetables.
