Monday, July 7, 2014

Gastronomista + Trends on Trends - Garden to Glass Sous Vide Bloody Mary

I've been really excited about this post for quite some time now - a boozy collaboration between Gastronomista and the talented ladies behind Trends on Trends, the lifestyle blog that focuses on delicious restaurants, travel, and tempts readers with their gorgeous food photography.

It was a pleasure to work with these ladies, and even more mesmerizing to watch them style and shoot this cocktail.  Styling wizards Emily Elyse Miller and Tara Lang did such a lovely job finding gorgeous accessories from ABC Home and positioning everything - just so.  I was extremely impressed with photographer Signe Birck, who has an incredible eye and such a calm and confident sense of style.  Her work is gorgeous - I recommend dedicating a few hours of your day today to drool over her work.    

My job was to create an awesome cocktail!  (I can do that!)  I have been wanting to do a Sous Vide Bloody Mary for a long time, and this seemed like a perfect opportunity.  The Bloody Mary is great for entertaining, and is a great way to use all the fresh produce that is starting to come into season!

The idea was to create a fresh Bloody Mary that was light and transparent (it is summer after all), and is made with fresh ingredients rather than preserved (with the exception of Worcester Sauce and Hot Sauce).  All of the ingredients that traditionally go into a Bloody Mary are infused into the vodka using the sous vide.

The best thing about Bloody Marys is the freestyle nature to them: no need for measurements, just a little of this and a little of that.  My least favorite thing about a traditional Bloody Mary is always the tomato mix, usually V8 or Clamato, something I could never drink without the inclusion of vodka, Worcester Sauce, and lots of Hot Sauce.

Photo by Signe Birck

Instead of bottled tomato juice I used fresh beefsteak tomatoes, fresh bird-chile peppers, whole white peppercorns, whole mustard seed, bay leaves, and fresh lemon peel for a bright citrus-y zip.  All of the ingredients are placed into the sous vide bag, sealed, and cooked at a low temperature for an hour.  When the time is up, strain, and let chill before serving over ice.  You'll want to serve this Bloody Mary with a lot of ice, so plan ahead and make lots of 1-inch ice cubes for your guests. 

Photo by Signe Birck
I love this technique for making Bloody Marys because they can be made in batches the day before, and served in pitchers with ice.  Which really means, you can enjoy the party instead of making drinks for all of your guests one at a time!

Photo by Signe Birck

Without further ado:

Garden to Glass Sous Vide Bloody Mary

Makes 4 Cocktails

12 oz Vodka
4 Small Tomatoes or 1 Large Beefsteak Tomato - Sliced
4 Thai Bird Chiles
4 Bay Leaves
2 T Whole White Peppercorns
1/2 t. Salt
2 t. Hot Sauce
2 t. Worcester Sauce
2 t. Whole Mustard Seeds
4-5 Lemon Peel Coins
10 Fresh Chive Stalks

Garnish: Fresh Chive Bud


Place all ingredients into the sous vide bag, squeeze out all excess air, and seal.

Submerge in the Sous Vide at 140 Degrees Ferenheit for 1 Hour.

Strain with Cheese Cloth, and store liquid in a non-reactive container prior to serving.  (I like glass flip-top bottles).

Equipment: Sous Vide Supreme, vacuum sealer, & vacuum pouches.  Glass bottles for storing.

Pro Tip: Use the seal function only, do not use the vacuum function when preparing liquids.

Photo by Signe Birck


Serve in a rocks glass with a lot of ice (three 1-inch cubes), and garnish with a fresh chive bud.

For a refreshing variation - top with seltzer water!

Serve with a selection of fresh pickles & garnishes.

Big thanks to the lovely ladies from Trends on Trends for their awesome styling work and gorgeous photography!  It was such a pleasure to work with you!


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