The beet is my new favorite from the produce section. Have you ever had them? They’re a little bit sweet and amazingly earthy…plus they have the most gorgeous shade of pinkish purple. What a perfect addition to a bloody mary!
Be careful when you juice the beets: wear some gloves to prevent from staining your hands and be careful not to cut yourself when you peel them (just like you would with potatoes). If you don’t have a juicer handy, grate or finely chop the peeled beets and blend them with just a little bit of water to get things moving. Strain the juice with a cheesecloth or cocktail strainer so it’s really smooth for your drinks. If you’re making these for a brunch, it’s fine to prep your juices the day before!
This Kumato Bloody Mary has been on my to drink list for at least a year now. I’ve been seeing these cute little tomatoes all over the place lately and thought they would be perfect for a fun twist on one of my favorite Saturday AM drinks. They’re a little bit sweeter than the standard tomato with a rich, full-bodied taste and a gorgeous dark and deep reddish-brown color. I’ve been using them a ton in salads and such – a perfect find and as a bonus they tend to last longer than most fruits & veggies. Great for people like me who can never use an entire package within a couple of days. Yum!
I’m so glad this recipe turned out the way it did! It has a nice hit of rosemary, not too heavy but definitely there. If you infuse your own vodka make sure not to leave the herb in too long or else you’ll get an overpowering bitterness that tastes like you’re chewin’ on a tree branch!