Extreme Bloody Mary

extreme-bloody-mary

"Congaree and Penn hosted a Bloody Monday Competition to celebrate the release of their new Creole Tomato Shrub. Seven top chefs and seven top mixologists got paired into random teams and competed to create the most extreme Bloody Mary cocktail they could. Chefs and beverage experts from Taverna, Preserved, Black Sheep, Matthews, Ponte Vedra Inn and Club, Jacksonville Golf and Country Club, Sunshine Grindz, Restaurant Orsay, Moxie, Sidecar, The Volstead, Odd Birds, Shim Sham Room and Dos Gatos made waves with their creations, but the winners — Kelley Fitzsimonds of Odd Birds and Sam Efron of Taverna — stole the show. Below, you’ll find a recipe for their winning concoction, as well as a simpler version for you to try at home (though, we won’t stop you if you want to go all out with their original mix)." First Coast Magazine

Photography by Sarahdipity Photos  |  Recipe by Kelley Fitzsimonds

The 2017 extreme bloody mary Winning recipe

Step One

Prepare your house tomato juice. Roast the below quantities of tomatoes and pepper at 350 degrees for 30 minutes. 

  • 1 pound of cherry tomatoes 
  • 1 red bell pepper

Step Two

Blend roasted pepper and tomatoes in a blender with the following ingredients. Puree until smooth and use a fine strainer to filter.

  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 2 tablespoon of lime juice
  • 1/4 cup of lemon juice 
  • 1 quart of tomato V8 juice

Step Three

Combine the following ingredients in a cocktail shaker with ice.

  • 1 1/2 ounces of Manifest Distiling vodka
  • 3/4 ounce of Congaree and Penn Creole tomato shrub 
  • 1/2 barspoon of prepared horseradish
  • 1 pinch of tagarashi
  • 1 pinch of celery salt
  • 4 dashes of Tabasco 
  • 3 dashes of Worcestershire sauce 
  • 3 ounces of house tomato juice
  • 1/2 ounce of lime juice
  • 1 1/2 ounce of Clamato juice
  • 10 dashes of 18.21 Japanese chili lime bitters
  • Pinch of applewood smoked sea salt
  • Pinch of freshly ground pepper

Step Four

Serve chilled in glass rimmed with Tajin.


The At-Home Version

Combine the following ingredients in a shaker with ice. Shake and pour into chilled pint glass full of frozen avocado stones rimmed with Tajin.

  • 3/4 ounce of Congaree and Penn Creole tomato shrub
  • 1 1/2 ounce of Manifest Distilling vodka
  • 4 1/2 ounces of V8 tomato juice 
  • 1/2 ounce of lime juice
  • 4 dashes of Worcestershire sauce 
  • 1 barspoon of datil pepper sauce
  • 1/2 barspoon of horseradish
  • 1/4 ounce of olive brine
  • 1 ounce of beer
  • 1 pinch each of onion powder, garlic powder, tagarashi and celery salt
  • A few grinds of black pepper