With Bloody Marys I often prefer fortified wine to vodka. I really love Spanish oloroso sherry, but you could also use gin or even tequila. Add 1 ounce of your preferred alcohol over ice, and top with your farm-fresh mix. Add a piece of celery for garnish and you have the freshest Bloody Mary your friends will have ever had. This will last for a few days, but if you want it to last a week or 2, add a touch of sugar to help preserve it.
10 “seconds” tomatoes, medium size
2 tablespoons prepared horseradish
3 dashes Worcestershire sauce
10 dashes Tabasco (I love green Tabasco)
1 ounce lemon juice
1 teaspoon black pepper
1 teaspoon salt
Remove the tomato cores and purée in a blender, then pass through a large sieve to remove the skins and seeds. Add spices to taste. This makes about 4 drinks.
Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.