Spanish Bloody Mary Mix

 

Punchy, smoky and so refreshing, this Spanish-inspired Blood Mary is spiked with Saltworks Property’s Smoked Sea Salt Vodka. If you own a juicer, this is the time to use it! Juicing super-ripe, heavy red tomatoes creates a light, but intensely flavored tomato juice without the thickness of the bottled variety. Alternatively, you can purée peak-season tomatoes in a blender and strain through a fine mesh sieve. It’s worth the extra step - the fresh tomato juice allows the naturally smoky notes of the vodka to come through more.

 
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Makes 5 cups (enough for about 6 Bloody Mary cocktails)

  • 32 ounces bottled or (preferably) fresh tomato juice

  • ½ cup olive brine, preferably from Castelvetrano olives

  • 3 Tablespoons prepared horseradish

  • 2 Tablespoons sherry vinegar

  • 2 Tablespoons Worchestershire

  • 2 teaspoons pimentón de la vera, or other sweet smoked paprika

  • 1 teaspoon freshly grated lemon zest, plus 3 Tablespoons fresh lemon juice

  • 1 teaspoon freshly ground black pepper

  • ½ teaspoon kosher salt

  • Hot sauce, preferably Tobasco, to taste

     

    In a large pitcher, add all of the ingredients and whisk until thoroughly combined. Add the hot sauce to taste. Cover with plastic wrap and refrigerate for at least one hour and up to overnight.

    MAKE AHEAD The Blood Mary Mix can be made up to 1 day in advance and refrigerated overnight.