The Garden Tipple: Mary’s Cherry

Mary's Cherry

Get your minds out of the gutter, Boozers. It’s cherry tomato season and the little darlings are exploding in the garden these days, meaning that we are overrun with little red — and pink, and yellow — globules of goodness. So we decided that we needed a Bloody Mary.

While you can purchase Bloody Mary mixer in the store — and some of it can be quite tasty — it’s also a snap to make, especially this time of year when the tomato crop is obscene in its abundance. Cherry tomatoes make for a nice base, both sweet and tart at once, rather like our friend Mary. We’ve upped the ante on our version, Mary’s Cherry, by also marinating a handful of cherry tomatoes in vodka, which makes for a rather potent brunch cocktail. Collect the car keys at the door and settle in.

Mary’s Cherry

A classic Bloody Mary requires horseradish and Worcestershire Sauce to give it some kick, but don’t neglect other flavors to amp it up. Here in the mid-Atlantic, it’s popular to add Old Bay Seasoning to the mix, but curry powder, smoked paprika, ramps, and pickled hot peppers are other ingredients that you might try out to customize the flavor to your own tastebuds.

3 ounces Bloody Cherry Tomato Mix (recipe here)

2 ounces vodka (we like Boyd & Blair – you can also use the vodka from the Drunken Cherry Tomatoes)

4 Drunken Cherry Tomatoes (recipe here)

Cucumber and fresh parsley for garnish (optional — use whatever you like)

Place the Drunken Cherry Tomatoes in the bottom of a tall glass and muddle lightly to break the skins. Add a few ice cubes, then the vodka and Bloody Cherry Tomato Mix. Stir well and garnish. Serve immediately.

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