Bloody Mia
Think of this as a quick summertime solution to quench that weekend brunch Bloody Mary craving. The flavors skew toward Italy, leaning into ripe tomatoes at the peak of the season. Feel free to leave out the anchovy (and Worcestershire sauce) if you want to keep this drink vegan.
Bloody Mia
A summery Bloody Mary variation with ripe tomatoes, olive juice, lemon, garlic, anchovy, Worcestershire and vodka.
Equipment
- 16-ounce mason jar
- Immersion blender or standard blender
- 2 highball glasses
- Cocktail spoon
Ingredients
- 2 medium ripe tomatoes
- 2 ounces olive juice
- 1 ounce fresh lemon juice
- 1 small anchovy
- 1 clove garlic
- 6 dashes Worcestershire sauce
- Pinch salt
- Freshly ground black pepper, to taste
- 3 ounces Rock 12 vodka, or Serrano-infused vodka
- 2 rosemary sprigs, lower leaves removed
Instructions
- Combine tomatoes, olive juice, lemon juice, anchovy, garlic, Worcestershire sauce, salt and pepper in a 16-ounce mason jar and blend with an immersion blender or in a standard blender.
- Measure the vodka into two highball glasses. Pour the blended tomato juice into each glass, distributing the liquid evenly over the vodka. Stir with a cocktail spoon.
- Add ice and garnish each glass with a sprig of rosemary skewered with an olive, cherry tomato and lemon wedge.
Nutrition
Calories: 131kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 345mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1032IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 1mg
