Midnight Mary No. 3
Charles Joly, winner of the James Beard Award for Best Bar Program, loves Bloody Marys, but he wanted to create a version that was lighter, more approachable and could be drunk any time of day. He even made a molecular gastronomy version of the cocktail at Chicago’s famous bar The Aviary, where he prepared it with frozen basil foam. This version, though, is something that anyone can recreate at home. You’ll need fresh, flavorful tomatoes to make the tomato water; don’t substitute tomato juice, which has a much heavier texture. If you want to take the drink to the next level, using a Crafthouse Cocktail Smoking Box, smoke the drink using mesquite chips until the desired amount of smokiness is achieved.
Ingredients:
- 8 cherry tomatoes, halved
- 4 fresh basil leaves, plus 1 sprig for garnish
- 1 1/2 oz. (45 ml) vodka, preferably Ketel One
- 3/4 oz. (20 ml) fresh lime juice
- 1/2 oz. (15 ml) Ancho Reyes Chile Liqueur
- 1/2 oz. (15 ml) simple syrup, or to taste
- Pinch of smoked salt
Directions:
Place the tomatoes in a cocktail shaker and use a muddler to break up the tomatoes and release their juices. Add the basil leaves and muddle until the basil is bruised and very fragrant. Add the vodka, lime juice, chile liqueur, simple syrup and salt. Fill the shaker with ice and shake vigorously until well chilled. Using a fine-mesh sieve or tea strainer, strain the mixture into a chilled glass, discarding the solids. Garnish with the basil sprig and serve immediately. Makes 1 drink.
Recipe courtesy of Charles Joly of Crafthouse Cocktails
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