المكونات
- Garlic 1 clove
- Lemons 2
- Yellow cherry tomatoes 300g
- Celery stalk 5
- Brown onion ½, small
- Worcestershire sauce 1 tbsp
- Sriracha or Tabasco 1 tbsp
- Dorset Sea Salt Co Celery Infused Dorset Sea Salt 1 tsp
- SpinneysFOOD Black Pepper ½ tsp, freshly ground
- Ice cubes 200g
- Cerocero Juniper, White Grapefruit & Lemon Grass 180ml
- Togarashi spice or chilli powder 3 tbsp
- Cornichons 8
- Beef salami 4 slices
- Pimento-stuffed olives 8
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
موكتيل بلودي ماري بالطماطم الكرزية الصفراء
European 20 Mins Prep
- Mince the garlic. Juice one lemon.
- In a blender or food processor, combine the yellow cherry tomatoes, 1 celery stalk, onion, garlic, Worcestershire sauce, Sriracha, lemon juice, celery salt and black pepper. Blitz until smooth and well combined. Strain through a sieve for a smoother finish. Adjust the seasoning, if needed.
- Halve the remaining lemon then slice into wedges. Run a lemon wedge along the rim of 4 glasses then roll the rims in the togarashi spice or chilli powder. Arrange the cornichons, beef salami and olives on 4 small skewers. Place each skewer on top of a glass along with a celery stalk. Fill each glass with ice cubes.
- To assemble the yellow tomato bloody Mary, pour enough of the yellow tomato mixture into the glass (enough to fill ¾ of each glass). Add 3 tablespoons of Cerocero to each glass. Adjust the amount based on your preference. Stir well to combine. Serve immediately.