Greg Tooke of the Best Bloody Mary Recipe website shares a summertime recipe for his favorite cocktail.
Ah, summer in Wisconsin. With all those cold days behind, I am reminded of why the Heartland is such a rich agricultural region. Fertile soils, moisture (falling more regularly in other years) and warm temperatures are great for growing some of my favorite vegetables. These hot humid days also make me appreciate an ice cold beverage—or two!
My favorite cocktail is a bloody mary in any form, and it is a drink that can be tweaked for any season. The Summertime Bloody Mary recipe here brings together some of the best flavors of summer. It reminds me of hot summer days in my mother's garden picking tomatoes, peppers and cucumbers, the smell of dill and the buzz of cicadas weighing heavily in the air.
Get down to your local farmers market, rummage through your CSA box or dig into your back yard for some fresh dill, cherry tomatoes and cucumber, and let's get started!
The cornerstone of this cocktail is dill-infused vodka. A few days before you plan to enjoy what I believe is the best cocktail of summer, stuff a handful of fresh dill into a one-quart Mason jar and top with your favorite vodka. Let it sit for three to five days. (Don't worry. The casual observer will think that it's pickles.) If it lasts beyond five days without entering someone’s belly, remove the dill to avoid a bitter taste.
Use your homemade dill-infused vodka in this refreshing Summertime Bloody Mary, lightened by a squeeze of lemon and a generous garnish of fresh cucumber, cherry tomatoes and mozzarella. Resist the urge to use a bloody mary mix—contrary to popular belief, bloody marys are easy to mix once you have the basic ingredients on hand, and mixing it yourself allows more room to cater to your personal taste. Try it out, and let me know what you think in the comments. Cheers!
Featured Recipes
