A Bloody Mary is one of those cocktails you just get in the mood for from time to time. Maybe it’s the morning after a night of painting the town just to get a bit of the hair of the dog. Other times you just crave something zesty and spicy to drink, with vodka in it. If you are like me, you can only have a couple of these before the acid from the tomato starts to play havoc in your belly. Since you are most likely to have only one or two and the recipe is a bit involved for a cocktail, maybe this is something you whip up when you have guest over.
This recipe is a Bloody Caesar which is a variation of the Bloody Mary in that is calls for Clamato juice rather than tomato. Clamato is tomato juice combine with clam juice. I know, it sounds weird but it is really good. Also here we fire roast the tomatoes over a smoky grill to give the cocktail extra depth of flavor. You can for go the roasting or roast them in the oven but with depreciating levels of awesomeness. It’s 2010, be awesome! Now go away, read some books.
INGREDIENTS:
- 8 medium – large tomatoes, cut in half
- 1/2 cup wood chips, soaked in water for 30 minutes
- 1 tablespoon Angel Dust seasoning mix (found here) or your favorite Cajun / Creole mix
- 1 tablespoon olive oil
- 12 oz premium vodka
- 2 cups Clamato juice cocktail
- 2 tablespoon Worcestershire sauce
- 2 teaspoon Tabasco Sauce®
- 4 tablespoons prepared horseradish
- juice of 1 lime
- kosher salt
- fresh ground black pepper
- more Angel Dust to rim the glass
- more lime wedges
- pickle pepperoncinis
PREPARATION:
1. Toss the tomato halves with salt, pepper, olive oil and the Angel Dust. Place the wood chips in aluminum foil and fold to create a pouch, enclosing the chips. Now poke holes in the top side of the pouch so that the smoke will be able to escape. Place this pouch either directly on hot coals of a charcoal grill or just above the heating element of your gas grill. Allow the grill to preheat to medium high heat and get the chips smoking. Next cook the tomatoes on the grill skin side down until the skin is blistered and just a bit charred. Flip them over for a couple of minutes then remove.
2. In a blender, combine the fire roasted tomatoes, vodka, Clamato, Worcestershire, Tabasco, horseradish, lime juice and a pinch of salt and pepper and blend. Pour enough Angel Dust in a saucer to cover the bottom. Rub the rim of your glass with a lime wedge and stick the rim down into the Dust to coat. Add ice to the glass and pour in the Bloody Caesar cocktail. Garnish with lime wedges and pepperoncinis.
Makes 4 – 6
Heat Factor
Loading ...
RT @ChiliCheeseFry: Fire Roasted Tomato Bloody Caesar http://chilicheesefries.net/fire-roasted...
via Twitoaster
Dear ChilicheeseFries, I begun reading this with a straight face and now I am just surprised you can do so much with a simple drink. You are awesome!!!! I did not know that the acid from the tomato may upset your stomach, I used to drink it when I had an upset stomach. WOW. Also, that is so cool you actually roasted the tomatoes. I hereby declare you an authentic epicurean archeologist. Because you unearth the most amazing finds. Always enjoy my visit.
Cheers, Gaby
You can visit me at http://ptsaldari.posterous.com
Gaby´s last blog ..Are you really starving?
Would it be a bad thing to want a few of these on a Monday morning.
Mojito Recipe´s last blog ..Mojito
I’m loving this recipe! I have a 55 gallon drum of pepperoncinis that I stupidly bought at Costco because they were 50 cents more than a small jar at Safeway. I mean this jar is so big it’s probably a life time supply. In other words I need all the ideas I can get. Plus, this recipe just sounds awesome. I was at a cajun restaurant a couple of weeks ago and they served their Bloody Mary’s with a hot pickled okra. I didn’t notice they rimmed with cajun spice though. it was served at a table next to ours, I didn’t actually order it. Again, love this idea and recipe. Thanks for sharing.
Lea Ann´s last blog ..Hurrah for Bloggers
Tomato juice and clam juice? I’m curious what that tastes like!
Sook´s last blog ..Kimchi Chamchi Jigae: Korean Kimchi and Tuna Soup
It kind of taste like tomato juice with just a hint of fish sauce. Really there is not much clam in it. You could use plain tomato juice with great results.