Bloody ‘Mary’nara Cocktail

Name: Bloody ‘Mary’nara Cocktail
Prep time: 10 min
Total time: 10 min
Yield: 4 x 180 ml
Ingredients: 125 ml (1/2 cup) Rao’s marinara tomato sauce 315 ml (1 3/4 cups) tomato juice 1 lemon 10 ml (2 tsp) celery salt 8 drops green jalapeño Tabasco 5 ml (1 tsp) Worcestershire sauce Juice of 1 lime Freshly ground black pepper, to taste 90 ml (3 ounces) vodka Ice cubes Optional Garnish 4 cocktail skewers 4 pitted green olives 4 cherry tomatoes 4 thin cucumber slices, cut lengthwise

Prep Time: 10 mins

Total Time: 10 mins

Serves: 4 x 180 ml

Recipe by Chef Simon Pierre Huneault

Ingredients

125 ml (1/2 cup) Rao’s marinara tomato sauce
315 ml (1 3/4 cups) tomato juice
1 lemon
10 ml (2 tsp) celery salt
8 drops green jalapeño Tabasco
5 ml (1 tsp) Worcestershire sauce
Juice of 1 lime
Freshly ground black pepper, to taste
90 ml (3 ounces) vodka
Ice cubes
Optional Garnish
4 cocktail skewers
4 pitted green olives
4 cherry tomatoes
4 thin cucumber slices, cut lengthwise

Directions

First, prepare the cocktail glasses. Place the celery salt in a small dish. Cut a lemon wedge, then rub it around the rim of the glasses. Dip the glasses into the celery salt. Set aside.
In a tall container, combine Rao’s marinara tomato sauce, tomato juice, Tabasco, Worcestershire sauce, the juice of half a lemon, lime juice, and freshly ground black pepper. Blend everything together using an immersion blender.
Add a few ice cubes to the prepared glasses.
Pour the cocktail mixture into the glasses, evenly distribute the vodka, and stir.
Garnish each cocktail with a skewer threaded with an olive, cherry tomato, folded cucumber slice (accordion-style), and a lemon wedge.