cheers!
As a tribute to the end of the tomato season in my inner-city garden, I made a fitting drink.
I mean, what else could I do? I’ve been up to my eyeballs in lycopenes for weeks (a full tomatoey round up is coming soon) and now it was time to farewell the lovable nightshade with appropriate aplomb.
The Bloody Carlton
Take a dozen Tommy Toe tomatoes straight from the garden and run through a juicer.
Combine with:
a nip or two of good quality vodka
a tsp or two of Organic Worstershire Sauce
a generous shake of Tabasco Sauce
a big squeeze of fresh lemon juice
Salt and pepper to taste
Add ice, garnish with a stick of celery.
Stir, sip and give thanks to the goddess of small gardens.
I mean, what else could I do? I’ve been up to my eyeballs in lycopenes for weeks (a full tomatoey round up is coming soon) and now it was time to farewell the lovable nightshade with appropriate aplomb.
The Bloody Carlton
Take a dozen Tommy Toe tomatoes straight from the garden and run through a juicer.
Combine with:
a nip or two of good quality vodka
a tsp or two of Organic Worstershire Sauce
a generous shake of Tabasco Sauce
a big squeeze of fresh lemon juice
Salt and pepper to taste
Add ice, garnish with a stick of celery.
Stir, sip and give thanks to the goddess of small gardens.
Labels: Carlton, dairy-free, drinks, gluten-free, photo, recipe, tomatoes, vodka
posted by GS at 4:02 pm
9 Comments:
ive been thinking about doing this. if all i have to do is chuck it in the juicer im in!!
how damned fine is that?! Going to have to make me some o' that. May just make up for the absence of good bread in my life.
God, I've been meaning to do that with some of mine. Maybe tonight. How good can a drink get?
I think I've started something here :)
As commercial tomato juice tends to be boosted with sodium, at first the taste is kind of grassier, just gradually adding salt to you get the desired flavoured balance for your palate.
Yes you have. I haven't used juice of a Bloody Mary for years. An old boss of mine worked for Cunard and was taught by someone from the savoy taught me to use Pasata instead. I find tomato juice too watery. Also to put in lemon juice, a lot more than you'd expect, to taste. I'm quite interested also in trying to make one with tomato consomme but that's for another day.
Ed: Oh sheesh I did put in a big squeeze of lemon...shouldn't blog after imbibing, thanks will fix that up right away.
I've got a heap of roasted tomato and garlic pasata (of sorts) freshly made...and fresh red chillies...I think I will have experiment further!
I once had one made with a Capsicum passata. have you tried a bloody Longrain which is great? And Ginger has closed (with huge debts) and I loved their BMs.
If you have any tomatoes left...
Chop into halves, put in oven pan. Add fresh herbs like parsley, rosemary and basil, salt and pepper and a really good lashing of balsamic vinegar. Balsamic is the key.
Cook in oven for about 2 hours, at 120 Celsius.
They are perfect in am omelet with some char-grilled zucchini or capsicum, a little raw spinach on top and a dollop of aioli.
And the house will smell like sweet tomato vinegar. So tasty I had this for dinner tonight!
Maggie, bugger haven't made those for ages....
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