This Bloody Mary I did in Lucca (Italy), the village of my ancestors, for the restaurant Punto Oficina del Gusto.
This Bloody Mary I did in Lucca (Italy), the village of my ancestors, for the restaurant Punto Oficina del Gusto. All products are organic and biodynamic. I chose three different types of tomato and decided to do it with Tuscan red wine. It is one of the richest Bloody Mary I made in my life. In a short glass place the English sauce, black pepper, bergamot juice (we squeeze a bergamot and take out its juice for the blow) and vodka. Scream to unify flavors, add homemade tomato juice, three ice stones and stir. Homemade tomato juice:In a saucepan place three peeled Ox Heart tomatoes and cut into four; six San Marzano tomatoes and six Rio Bravo tomatoes, along with 600 ml of water and 750 ml of medium intensity red wine (goes well Sangiovese). Add four bay leaves, sea salt to taste, a branch of rosemary and four whole peperoncinos. Cook for an hour on medium heat. Remove from heat and warm pass through a pasatutto and strain with sieve and Chinese strainer. Allow to cool and use.Method: Direct Ice: rocks Glass: short Decoration: celery branch 50 ml vodka 100 ml homemade tomato juice pinch of black pepper hit English sauce hit bergamot juice