Episode 57- Proud Mary, Bloody Mary
The one where Jill will tell you how she got those scars in a knife fight.
Today, we’re tackling urban legends! In our own ways, of course. Jill comes at it from a studied, pragmatic angle where you learn valuable life lessons. Gina tackles the freaky side and ends up writing beat poetry about Murder Hornets. So, the usual.
So sit back and enjoy a refreshing, savory Proud Mary (aka Bloody Mary with “Pride Edition” Crystal Head vodka) with us!
Proud Mary
Now under normal circumstances this would be just a Bloody Mary. But when you use the incredible Crystal Head Pride Edition vodka, and honest to god heirloom tomatoes of different colors, you can really focus on the beauty of freshness and summer, and can’t help but be proud of the drink. As always, but especially in Pride month, we stand with our LGBTQ family and declare that they deserve to be represented in cocktail form.
Proud (Bloody) Mary
Serves 4 (or 2 if you’re ready to party)
Ingredients
Cucumber- deseeded
10 oz tomato water (see below)
7 oz tomato purée/juice
6 oz Crystal Head Pride Edition vodka (more if you aren’t a wus)
3 oz fresh lemon juice
1 teaspoon grated horseradish (to taste)
Salt & Pepper (I’ll probably use either celery salt or smoked sea salt)
4 healthy dashes of Worcestershire sauce
3 dashes of Tabasco (to taste)
Smoked Paprika
Herb sprigs (cilantro/dill/oregano/misc. green things not grass)
Instructions -
Slice and muddle cucumber in pitcher. Add all the other shit and taste it until you like it. Rub rim of glass with lemon juice, dip into a salt/pepper/paprika mix. Add ice, and pour mixture into glass. Garnish with things. Drink summer.
Note from Jill: This bit below is a legit pain in the butt, but it’s a million percent worth it.
Tomato Water & Tomato Purée-
To get the freshest most bombass tasting tomato-ness, you have to do this yourself. Using fresh, heirloom tomatoes (most grocery stores have at least a few, and if you can’t find those, use the little flavorful grape tomatoes), whiz them up in the blender with just a little salt and then proceed thusly- pour purée into a cheesecloth lined colander over a bowl. Let it sit for a few hours and allow the water/juice to accumulate in the bowl. Turn the purée out of the cheesecloth into another bowl and use that as your purée above. If you get different colored tomatoes, you can keep the purée separated and you can layer the purées in your mix, otherwise, just mix all that together and it’s one beautiful rainbow of freshness.
