Bloody Mary Trio

By: Chef Stacy Cogswell
Inn at Hastings Park Facebook

Chef Stacy Cogswell flips the script on the traditional Bloody Mary recipe with a trio of bevvies that’ll brighten up your brunch offerings any day. Pick a peck (or buy a pack) of peppers — green, yellow and red as well as a few of the hotter varieties like jalapeños and habaneros — for these morning concoctions, which also feature various types of tomatoes (including tomatillos). Serve yours in a mason jar for a fully rustic feel and top them with whatever your mouth desires: celery, olives, bacon, shrimp and more.

Details

Servings Note: Each recipe makes 4 servings

Ingredients

Green Mary
  • 2-3 tomatillos
  • 1-2 jalapeños, seeds removed
  • 1/4 teaspoon diced garlic
  • 1/2 teaspoon diced onions
  • 2-3 green bell peppers
  • 1/4 teaspoon salt
  • 1/3 cup canola oil
  • Handful of baby spinach
  • 1/2 peel of lime
  • 2-3 ounces vodka
Sunny Mary
  • 2-3 medium yellow tomatoes
  • 1-2 habaneros
  • 1/4 ounce diced garlic
  • 1/2 ounce diced onions
  • 1 tablespoon orange peel
  • 2-3 yellow peppers
  • 1/4 teaspoon salt
  • 1/3 cup canola oil
  • 1/3 cup elderflower cordial
  • 1/2 cup orange juice
  • 2-3 ounces vodka
Artistry Bloody Mary
  • 2-3 red tomatoes
  • 2-3 red bell peppers
  • 1/4 teaspoon diced onions
  • 1/4 teaspoon diced garlic
  • 1/2 cup canola oil
  • 2 teaspoons salt
  • 4 tablespoons lemon juice
  • 4 tablespoons lime juice
  • 4 tablespoons olive juice
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground celery seed
  • 1/2 cup horseradish
  • 4 tablespoons tabasco
  • 2-3 ounces vodka

Directions

Green Mary
  1. Pre-heat oven to 350 degrees.
  2. Cut all tomatillos in half, and place cut side down in a shallow sheet pan.
  3. Distribute jalapeños, garlic and onions evenly on the pan.
  4. Cut all green bell peppers and remove seeds.
  5. Place peppers cut side down over tomatillo/vegetable mixture.
  6. Season with salt and drizzle with canola oil.
  7. Roast in the oven for 45 minutes.
  8. When vegetables are done roasting, begin blending in batches in blender.
  9. Add baby spinach to each blender batch and blend until completely smooth.
  10. Whisk in lime juice.
  11. Serve chilled in pitcher. Mix with favorite vodka.
Sunny Mary
  1. Pre-heat oven to 350 degrees.
  2. Cut all tomatoes in half and place cut side down in a shallow roasting pan.
  3. Distribute habaneros, garlic, onions and orange peel evenly on the pan.
  4. Cut all yellow bell peppers and remove seeds.
  5. Place peppers cut side down over tomato/vegetable mixture.
  6. Season with salt and drizzle canola oil over the vegetables.
  7. Roast in oven for 45 minutes.
  8. Mix elderflower and orange juice in a separate bowl.
  9. When vegetables are done roasting, begin blending in batches in blender.
  10. Add elderflower and orange juice to puréed vegetables by whisking in.
  11. Serve chilled with your favorite vodka.
Artistry Bloody Mary
  1. Pre-heat oven to 350 degrees.
  2. Wash tomatoes and peppers. Cut in half and place into a shallow roasting pan. Top with onions and garlic. Season with salt and drizzle with canola oil. Roast for 45 minutes.
  3. Blend in a blender. Cool.
  4. Add lemon juice, lime juice, olive juice, Worcestershire sauce, ground black pepper, ground celery seed, horseradish and tabasco. Mix well.
  5. Chill and serve over ice with your favorite vodka.

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