We get so caught up in the Holiday season, especially with the closeness between Christmas and New Years that we forget about one of my favorite alcoholidays, National Blood Mary Day. It’s January 1st, and while a traditional Bloody Mary is perfect breakfast cocktail after a night of boozing, this spin on the classic comes courtesy of Mutti, Italy’s #1 brand of tomatoes that recently launched in the United States. They’ve created their own signature “Mutti Mary, a blend of Mutti?s 100% Italian tomatoes with mouthwatering pesto, lemon juice, Worcestershire sauce, basil and more to create a modern Italian spin on the classic Bloody Mary.
Mutti Mary [Recipe courtesy of Chef Mark Strausman of Freds at Barneys]
- 3 oz. Mutti(R) Tomato Puree (Passata) or Mutti(R) Finely Chopped Tomatoes (Polpa)
- 1 oz. olive juice
- 2 teaspoons grated horseradish
- 1 tablespoon lemon juice
- 1?4 teaspoon pesto (optional)
- Pinch salt
- Pinch black pepper
- 1 teaspoon of Worcestershire sauce
- 2 oz. vodkaGarnish
- 1 green olive
- 1 stalk of celery
- 1 wedge lemon
- 2 leaves basil
Mix all the non-alcoholic Mutti(R) Mary Mix? ingredients together in a small pitcher or cocktail shaker. Fill a highball or stem glass with ice. Pour half the vodka over the ice then add the Mutti(R) Mary mixture. Place the celery stick in the glass and drizzle in remaining vodka, garnish with olives, lemon, basil, and serve.
