Posted on January 01 2013
After a long night of celebrating the stroke of midnight, New Years Day may bring headaches, fatigue and nausea. So what is the usual drink of the morning? A luscious red and celery topped bloody mary! Filled with vegetables and fruits containing vitamins and nutrients, this drink may be served virgin or with a small amount of alcohol which can help with the “detox” process that your body goes through after a night of heavy drinking. This homemade remedy is popular, but the common bloody mary recipe can contain up to 350 calories and a ton of sodium. To avoid the calories, choose to make your own tomato juice or look for low sodium and no sugar added cans to start off your drink. Think about adding more veggies and fruits than the typical celery, olives and lemons. Instead, add asparagus, carrots and radish to personalize your morning masterpiece. To top it off, use an alcoholic beverage that has fewer calories than vodka, or just leave the drink virgin. This way, you are still getting all the nutrients without the added alcohol. Just take a look at these recipes to get started.
- Pour a scoop full of ice into a metal shaker
- Add 1 ounce of the vodka
- Add in the dash of salt and black pepper
- Fill the shaker with the blended vegetable and fruit juice
- Shake for a few seconds, or enough until the mixture is well blended
- Pour into a high ball or pint glass.
- Garnish with a celery stick.
- For added effect and flavor, you can rim the pint glass with sea salt
"Some Like It Hot"By the St. Regis New York This Mary focuses on fresh flavors instead of mouth-searing heat. 2 large yellow heirloom tomatoes 1 1/4 ounces vodka 2 dashes balsamic vinegar 2 dashes white-wine Worcestershire sauce 2 cherry tomatoes 1 celery stalk Directions
- Peel and seed the yellow tomatoes.
- Puree them in a food processor until the juice can run through a fine strainer. (It'll be about 6 ounces.)
- Chill, then combine with the vodka, vinegar, and Worcestershire in a cocktail shaker.
- Shake, and pour into a champagne flute. Garnish with cherry tomatoes and celery.
Morning virgin bloody marySparkPeople.com Ingredients 6 carrots 4 stalks celery 1 beetroot 1/4 cup water Directions
- Wash all ingredients, do not peel
- Process all ingredients in Juicer
- Dilute with water to taste
For a more complex cocktail…
Barbecued bloody maryShape.com Ingredients 2 cup coarse salt 6 lemons 2 jalapenos 1 millileter Four Roses Bourbon* 2 ounces smoked lemon juice 1 teaspoon crushed chipotle peppers 1 ounce molasses 2 ounces beef stock 1 teaspoon onion powder 1 teaspoon cayenne pepper 12 ounces tomato juice Instructions
- To begin, build a fire using Kingsford® charcoal for indirect cooking. To do this, build a two-zone fire by situating the coals on only one side of the grill, leaving the other side void.
- Thinly spread course salt on a disposable aluminum pan or aluminum foil. Place on the grill, over indirect heat (void side of grill) and cover for at least 1 hour. Let cool to room temperature and store in sealed GLAD® container.
- Next, create the smoked lemon juice for the barbecued bloody mary mix. Cut lemons in half along the equator and place halves on a disposable aluminum pan or aluminum foil. Place on the void side of the grill for at least 30 minutes with the lid covered, making sure to keep grill temperature at 225 degrees Farenheit. For tips on controlling grill temperatures visit grilling.com. Remove from grill and let cool. Juice cooled lemons until 2 ounces of juice is produced to use for barbecued bloody mary mix. Reserve remaining smoked lemons to cut for garnish and to use for rimming glasses with smoked salt.
- While lemons are cooling, cut jalapeños into thick slides and place on the grill, turning once, until both sides are flame kissed – 1 to 2 minutes on each side. Combine barbecued bloody mary mix ingredients into a large GLAD® container and mix well. Store in refrigerator until ready to use.
- To create a barbecued bloody mary, run sliced smoked lemon wedge around the lip of a Collins glass. Dip and twist glass lip in smoked salt to rim the glass. Combine 4 ounces of barbecued bloody mary mix and 2 ounces of Four Roses Bourbon into glass. Garnish with smoked lemon wedge and thick jalapeño slice.
Fresh white bloody maryFoodNetwork.com Ingredients 4 green tomatoes, roughly chopped 1 hot house cucumber, roughly chopped 2 ribs celery, peeled to remove tough outer fibers and roughly chopped 3 cups seedless green grapes, plus more for garnish 1 jalapeno, seeded 2 tablespoons horseradish 1 tablespoon superfine sugar 2 lime wedges, plus more for garnish Crushed ice 2 to 3 ounces vodka, chilled 1 tablespoon salt and freshly ground black pepper, on a small plate Cucumber spears, celery sticks, for garnish Directions
- Add the tomatoes, cucumber, celery, 3 cups of grapes and jalapeno to a blender and puree. Set up a sieve lined with cheesecloth over a large bowl and pour in the pureed mixture. Set the bowl in the refrigerator while it strains.
- Once you have the extracted the liquid, remove it from the refrigerator. Add the horseradish, superfine sugar and 2 lime wedges to a pitcher and muddle with a wooden spoon. Stir in the extracted tomato juice, some crushed ice and a few splashes of vodka. Stir to combine.
- Rub a lime wedge on part of the rim of each glass. Dip the rim into the salt and pepper mixture so it sticks to the wet part of the rim. Pour the drink into the glasses and garnish with cucumber spears, celery sticks and a few grapes.