Outdoor Grilling
Smoked Caprese Virgin Bloody Mary
Makes about 4 drinks
Smoked Caprese Virgin Bloody Mary
Makes about 4 drinks
Tall, savory, and delicious. Taking the classic combination of tomato, basil, and mozzarella and using the Woodcreek 4-in-1 pellet grill to dial it up a notch - introduce smoky flavors and make an unforgettable Bloody Mary for your friends. A recipe from the Sizzle & Smoke Backyard BBQ recipe series on the Cuisinart Woodcreek 4-in-1 Pellet Grill with Full Heart Hospitality, featuring Chef Matt Jennings and Mixologist Silas Axtell.
Makes about 4 drinks
Ingredients
- 5 oz can Whole Peeled Tomato
- 29 fluid ounces tomato juice
- ½ teaspoon cayenne pepper
- 2 teaspoons horseradish
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 fluid ounces fresh lemon Juice
- 5-10 leaves of fresh basil
- 1 cup English cucumber, peeled and chopped
- ¼ cup red onion, peeled and chopped
- 2 tablespoons Balsamic vinegar
Garnish
- 1-pint cherry Tomatoes
- 1-pint small mozzarella balls
- ½ cup basil leaves
* Your favorite seasoned salt to rim the glass if you like it extra salty!
Preparation
- In a blender:
- Combine all the virgin bloody ingredients in a blender and blend until just smooth.
- To Present:
- Prepare garnish ahead of time by skewering cherry tomato, small mozzarella ball, and basil on a bamboo skewer, or large toothpick. Keep skewers covered in the refrigerator, remove and drizzle balsamic on top before using them to garnish the drink. Fill a glass with ice and pour the bloody mix over it, lay the skewer on top. Be prepared to refill the glass.