photographs by Rachel Valley/www.RachelValley.comSacramento's L Wine Lounge and Urban Kitchen has the Locavore Lifestyle built in! Along with sustainable ingredients in their brunch and dinner menu, all lovingly prepared by Chef Ame Harrington, they also have the most creative (and award winning) bar manager Chris Tucker, who infuses the same Locavore ideals into his libations. His most recent creation being the Green Heirloom Bloody Mary. Spicy, savory, and shocking green, this tomato twist makes the Bloody Mary exciting again!
Chris says, "Growing up in the Sacramento Valley and being spoiled by the region’s incredible seasonal produce, creating an Heirloom Bloody Mary for the restaurant just makes perfect sense. The first test batch came from my backyard. I grow my own tomatoes, peppers, tomatillos, squash, beans and assorted herbs. One taste and I knew that we had the canned stuff beat!"
Here is the cocktail recipe straight from the bartender himself!
Heirloom Tomato Bloody Mary
Yields 5 quarts
10 lbs heirloom tomatoes (green zebra, evergreen, green grape, etc. for a green libation!)
1 bunch of parsley (blanched)
1 cup fresh lime juice
3 cloves of garlic
1 habanero pepper
1 tablespoon sea salt + more to taste
1 tablespoon black pepper
1 tablespoon celery seed
In a large pot, cook tomatoes on low heat until softened. Blend tomatoes, lime juice, garlic and seasonings in blender on high or puree. Once liquefied, add parsley and habanero while the blender is on at a high setting. Filter mixture through a medium mesh chinois and chill overnight. Ready to serve the next day over ice, on its own or with vodka.
Vodka: 360 Eco Friendly or Square One Organic
Rim: Fleur de Sel and ancho chile powder
Garnish: Heirloom grape or cherry tomatoes and micro celery if available
Enjoy!
