All hail the queen of brunch drinks. This remixed recipe is for the discerning cocktail lover who embodies modern stylings with classic sensibilities. Long live the queen!
Ingredients
- 56g (2 oz) of Vodka
- 84g (3 oz) of Tomato Juice
- 15g (1/2 oz) of Clam Juice
- 15g (1/2 oz) Lemon Juice
- 7g (1/4 oz) water
- 2 dashes of Worcestershire Sauce
- 1 large pinch of Salt
- 1 large pinch of Black Pepper
- 1.8g (¾ tsp) Super Agar
- To taste, Hot Sauce Powder
- Crispy Bacon
- Celery
- Vinegar & Shallot Flavor Pearls (optional)
Equipment
- Heavy Bottom Pot
- Whisk
- Blender
- Spatula
Timing
Active Time: 20 Minutes
Total Time: 40 Minutes
Yield
30 Hors D’oeuvres
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Hydrate Agar
Whisk together tomato juice, clam juice, lemon juice, water, Worcestershire sauce, salt, and pepper.
Place in a small pot and sprinkle the agar on to the liquid. Whisk in the agar and heat to a boil. Continue whisking until at a full boil. Once the agar boils remove from heat and start to cool.
*If you do not want to use clam juice you can simply substitute it with more tomato juice.
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Add Vodka
Let the liquid cool to 160F before whisking in the vodka.
This keeps your alcohol content high. Also boiling vodka over an open flame can be very dangerousc
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Cool
Place the liquid in a small container and cool completely.
To rapidly cool the mixture place it in a metal bowl over an ice bath.
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Cut and Blend
After the liquid has gelled, cut the solid gel into small cubes with a rubber spatula.
Place all the cubes into a blender and blend on high until smooth.
Remove from blender with a flexible rubber spatula and place in a squeeze bottle, pastry bag, or a durable zip-top bag.
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Presentation
Cut celery into 2 inch long pieces and fill with fluid gel. If you are using a zip-top bag simply cut one of the bottom corners of the bag and use it as a pastry bag.
Garnish with a small piece of crispy bacon and a light sprinkle of hot sauce powder before serving.
Based on 2 Review(s)
9 Comments.
Webpage correction needed: this “Bloody Hail Mary” recipe has the wrong Equipment, Timing, Yield and instructions–they’re from the “Deconstructed Harvey Wallbanger” recipe.
Fixed thanks for the heads up! 🙂
Where did you hide the Print button?
If you right click on the page with your mouse you should see a print option.
That print method didn’t work for me. Really want to print this, but it’s huge print and impossible to capture with snipping tool
Denise I’m going to shoot you a quick email with the recipe
How long will this keep refrigerated?
The bloody mary will last 7 days.
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