Name: Bloody Mia
Prep time: 10 min
Total time: 10 min
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)

By Amber Turpin

Photos by Rob Bilson

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 on a small blue mosaic patterned dish.

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.