Saturday, July 17, 2010
Frank ran a really fun piece on the Bloody Mary last week in the Times. Although you know I am a cocktail kind of girl, making a Bloody Mary had somehow slipped off my radar. I think it’s because I have such a hard time getting horseradish which I've always considered essential.
Once I started thinking about them, I couldn’t get a Bloody Mary out of my mind. I wanted a Bloody Mary bad. But I was out in Todi, the land of no horseradish and certainly no worcester sauce. So, I started to think up substitutions based on what I could find at the local supermarket or in my garden.
Once I hit upon using grated ginger in place of horseradish, the rest of the ingredients came in quick Asian succession. Thai basil, soy sauce and lime.
By the way, we all tried to think of something better to call it, but anything with ‘bloody’ in the title just sounded either political or gross. If you can think of a better name, let me know.
Asian Bloody Mary
2 1/2 oz vodka
1/2 cup tomato juice
2 slices of fresh ginger plus more for grating
small piece of hot green thai-type pepper
Pour vodka, sliced ginger, green pepper and a few leaves of basil in a cocktail shaker. Muddle well. Give it a few shakes (no ice yet) and strain the vodka into a glass. Add tomato juice. Squeeze in and add a wedge of lime. Grate in as much fresh ginger as you'd like. (it plays the role of horseradish in this recipe) and a few drops of soy sauce. Stir, then add ice. Garnish with celery and sprig of basil.
*I have a small plant of this basil in my garden. And although it says “Greek Basil” it’s very similar to Thai.