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Northwest Wine Awards


BEETNIK BLOODY MARY

Excerpted with permission from The New Bloody Mary: More Than 75 Classics, Riffs & Contemporary Recipes for the Modern Bar by Vincenzo Marianella and James O. Fraioli. Copyright: Skyhorse Publishing, 2017.

Here's a Bloody Mary with an earthy tone and a bold fuchsia-purple hue, complements of Mac Hansen, general manager at Seattle's Hattie's Hat. Hattie's Hat, incidentally, is a time-honored Seattle institution, considered a relic from Old Ballard, Seattle's historic maritime neighborhood established in 1904, which is cherished as much for its architectural history as for its eclectic twist on comfort food and cocktails. Because many of the menu items feature farm-fresh beets delivered weekly, the bountiful, beautiful beets used in this Bloody Mary offer splendid color as well as nutrition.

Serves 1

Rim

lime wedge
kosher salt

3 ounces Beet-Infused Vodka
½ ounce fresh lime juice
3 ounces Hattie's Hat Bloody Mary Mix
Skewer of pickled okra, red onion, lemon wedge, olive, and pepperoncini pepper, for garnish

Rim a glass with the kosher salt, and fill the glass with ice.

In a cocktail shaker filled with ice, add the Beet-Infused Vodka, lime juice, and Hattie's Hat Bloody Mary Mix. Shake well and pour into the prepared glass. Garnish and serve.

BEET-INFUSED VODKA

Makes 1 liter


1 fresh beet, chopped into cubes
1 liter vodka

In a container, add the chopped beets and vodka (note: to make more, use 1 beet per liter of vodka). Seal and store in a dark cold place for 5 to 7 days. Stir and taste on the third day. Using a coffee filter or cheesecloth, strain the vodka into a bottle or container, discarding the beets. Seal and store until needed.

HATTIE'S HAT BLOODY MARY MIX

Makes about 1 quart

3 cups tomato juice
3 tablespoons fresh lemon juice
1 tablespoon horseradish, fresh grated
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
¾ teaspoon salt
½ teaspoon fresh ground black pepper

In a container, combine the tomato juice, lemon juice, horseradish, Worcestershire sauce, garlic, salt, and black pepper. Mix well and chill in the refrigerator for at least 2 hours before serving.

Click here to read about setting up your own Bloody Mary bar

March 2017


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Port Ludlow

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