Harissa Bloody Mary

 

Hosting brunch this weekend?
Just make sure you have a pitcher (or two) of this around. You'll thank me later

 


Serves 4 - 6

  • 2 cups tomato juice (feeling fancy and want to juice fresh tomatoes if they are in season - great! Comes out just as good with a good quality tomato juice so you can actually enjoy all year long)

  • 1/4 cup Preserved Lemon Harissa (or our Signature Harissa)

  • 1 teaspoon Worcestershire sauce

  • 3 tablespoons Preserved Lemon Paste

  • 2 tablespoons olive brine

  • 1/3 cup vodka

  • A pinch of salt (depending on how salty the Preserved Lemon Paste is)


For garnish:


 

Combine the tomato juice, Harissa, Worcestershire sauce, brine and vodka together. Taste it.
If you like it more spicy - add harissa.
If you like it saltier - add a pinch of salt.
If you like your cocktails more on the sour side- add a squeeze of lemon.
Wanna go classic? Add 1 teaspoon of grated horseradish.

In a shallow plate pour a thin layer of the Fiery Harissa spice. Then prepare the rim of the glass by dipping it in lemon juice and into the Fiery spice. Place a few ice cubes in each glass and pour your mixture right in.

Garnish with the celery stalk and voila!

 

P.S. The virgin Mary version, which can be made by omitting the vodka - is just as tasty.