The wicked combination of garlic, tomatoes and vodka makes for a punchy brunch cocktail or “hair-of-the-dog” concoction. Natasha Edwards, author of The Goodness of Garlic, says this bloody mary recipe is perhaps not the healthiest way to consume your daily dose of garlic, but it’s definitely a fun means of testing the wonder allium’s reputation as a hangover cure. Alternatively, omit the vodka and drink your garlic bloody mary without the boozy bite. Without spirits it’s still a great way to increase your raw garlic intake. Prepare ahead and refrigerate overnight to completely infuse the brew with the spicy, pungent flavors.
Note: Allow time for the bloody mary mixture to sit for at least 1 hour, or overnight.
Garlic Bloody Mary
Excerpted from The Goodness of Garlic: 40 Amazing Immune-boosting Recipes by Natasha Edwards. Published by Kyle Books. All rights reserved.
How to Make It
Place all the ingredients, except the seasoning and vodka, in a blender and combine well. Season to taste then refrigerate until thoroughly chilled. The flavor improves the longer you leave it, so try to let sit for at least 1 hour and overnight if possible. This virgin mixture will keep in the refrigerator for a week or so.
Put a few ice cubes in each glass, pour in an ounce (or two) of vodka, then top with the Garlic Bloody Mary mixture. Alternatively, pour the virgin mixture without the alcohol, either straight or on the rocks. Serve with a stick of celery in each glass.