Mezcal Mary
Celebrate Cinco de Mayo with a Mezcal Mary: a sweet, smoky, and tangy twist on the classic Bloody Mary
Servings: 1 cocktail
Equipment
- Square Ice Cube Molds
- Measuring Cups & Spoons
- Blender
- Seive
- Shot glass
- Coup Glasses
Ingredients
Tomato Basil Shrub
- 2 lbs Tomatoes Campari Tomatoes on the Vine
- 1/4 Cup Sugar
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup White Wine Vinegar
- 2 Sprigs Basil
- 1 tsp Salt
Tomato Basil Ice Cubes
- 1 Cup Tomato Basil Shrub
- 1 8oz package Cherry Tomatoes on the Vine
- 1 Sprig Fresh Basil Leaves the smaller leaves work best
Mezcal Mary
- 1 Tomato Basil Ice Cube
- 2 oz Tomato Basil Shrub
- 1 oz Mezcal
- 2-3 oz Lime Sparkling Water
Instructions
Tomato Basil Shrub
- Wash and cut up the 2 lbs of tomatoes and throw them in your blender. Process until all the tomatoes are thoroughly blended into a juice. Pour the mixture through a sieve into another bowl and strain out all the leftover pulp. Place a sprig of basil in the bowl, cover, and refrigerate for 1 hr.
- In a container with a tight-fitting lid, combine the 1/4 cup sugar, 1/4 cup apple cider vinegar, 1/4 cup white wine vinegar, and tsp of salt, and shake until the sugar is dissolved. Get the tomato juice from the fridge, pull the basil sprig, and pour in the vinegar mix. Stir to combine. Place in the fridge.
Tomato Basil Ice Cubes
- Cut cherry tomatoes off the vine, leaving the stem. Place one tomato and one small sprig of basil in each ice cube mold. Fill the ice cube molds almost to the top with the Tomato Basil Shrub, leaving the top of the tomato showing. Place in the freezer and freeze overnight.
Mezcal Mary
- To make one cocktail: Add one of your Tomato Basil Cubes to your Coupe glass, pour in 1 oz Mezcal and oz Tomato Shrub (make sure to stir first as it will separate while it sits in the fridge), and top off with Lime Sparkling Water. Enjoy!
Notes
This recipe is based on the Better Homes and Gardens Tomato-Basil Spritz.
https://www.bhg.com/tomato-basil-spritz-ice-cubes-8633490