Domestic as FUK: Gazpacho Bloody Mary
The Bloody Mary is a staple amongst American brunch drinks. This creative interpretation is inspired by the iconic Spanish soup gazpacho and offered to us by Louisville's own chef/mixologist Stephen Dennison of Bistro 1860 and Bourbon Blog.
6-8 garlic cloves
1 large shallot
6 celery stalks
1 bunch cilantro
2 tablespoons salt & pepper
Bourbon Barrel Foods Bluegrass Soy Sauce, to taste
2 quarts v8 juice
Combine all ingredients in a food processor, blending thoroughly. Separate liquids with an extra-fine strainer*. Shake 1 part vodka to 3 parts mix and garnish to liking for a Bloody Mary, or substitute mezcal in place of vodka for a deliciously smoky beverage.
*The residual solids at this point in the process make a great garnish for bruschetta, pastas or any number of dishes. ..