May 24, 2013

Bloody Mary Week: Carrot + Peach Bloody Maria w/Gorgonzola Dolce Stuffed Peppadews

    As the grande finale of Bloody Mary week I present, to you, the Carrot + Peach Bloody Maria.  Because apparently using tequila instead of vodka makes its name all Latin-ized.  I wonder what the translation of "Mary" is in Russian?  
    Anyways, this sweet gem of a drink still packs the savoriness and heat of the original Bloody Mary.  An added splash of lemon juice keeps the peach from descending into cloying.  All around this is the cocktail to have in hand when it's 90F at 9am on a weekday.  
    Topping it off (since you all know, by this point, how I feel about garnish) is a wee South African beauty known as the Golden Peppadew.  Sweet, spicy, and a bit pickled it goes quite nicely with a cool filling of butter-soft Gorgonzola Dolce.  This simple but punchy topping is pretty straight forward in construction so let's jump straight to the beverage.

Carrot + Peach Bloody Maria

Carrot Juice
Peach Nectar
(just a really thick, pulpy juice)
Tomato Juice
Lemon Juice 
Prepared Horseradish
Tabasco Sauce

Serves 1
  • Measure out 2/3 cup Carrot Juice to 1/3 cup Peach Nectar
  • Add a splash of Tomato Juice and a splash of Lemon Juice (I also liked an extra splash of peach nectar in mine since I Love peach)
  • Stir in a 1/2 tsp. Prepared Horseradish and 1/2 tsp. of Tabasco sauce.  Use more or less to taste.
  • Add 1 shot of Tequila (or 2 if you really don't feel like going to work that day).