To be honest, I am not the biggest bloody mary fan. I know, I know, they are awesome & amazing, but they aren’t my first choice…until now! Thanks to Laurel’s delicious little twist, this cocktail might be worthy a try! – xoxo, LK
Bloody Mary lovers everywhere, forgive me…I have never been one of your tribe. It’s nearly impossible to figure out why–first of all, let me state that I LOVE brunch, and the Bloody Mary is a brunch superstar. I love tomatoes. I love spicy things. I’m even into the weirder, more esoteric ingredients you don’t see a lot outside of a good Bloody, like celery salt and Worcestershire sauce. But for crying out loud, put a tall glass of spicy-salty-tomato-vodka juice in front of me, and I’m like……meh. It’s a real problem, I’m working through it.
I started having daydreams about a beverage that would take the cool, sugary pink juice of a watermelon and add the zesty kick of fresh lime juice, just a hint of salt, and the surprise spiciness of a fresh pepper. Then it hit me…if you added a splash of vodka and a garnish to this, it would basically be a Bloody Mary. In the name of overcoming my Bloody-phobia, I mixed one up (for science!) and tried it. Then tried it again. Sweet, bright and smooth with no canned tomato flavor or limp celery in sight…I loved this pink beauty instantly! Sold. Cheers to my–and your–new favorite late summer brunch drink the Watermelon Bloody Mary!
– 2 cups watermelon cubes
– 1/4 cup sugar
– 2 tablespoons lime juice
– 1 jalapeño, stem removed (use a serrano instead if you’re feeling spicy)
– 3 oz. vodka
– pinch of salt
– Garnishes: grape tomato, jalapeño slice, fresh basil, whatever you like!
1. Puree watermelon, sugar, lime juice and jalapeño in a blender or food processor, strain through mesh strainer and save the juice.
2. Add ice to cocktail shaker, top with watermelon juice, vodka and a pinch of salt.
3. Shake, pour into two Collins glasses.
4. Garnish with a skewer of tomato, jalapeño and basil.