What a weekend for a Caprese Bloody Mary!
I know I’m a little late on the weekend game, I’m just winding down from a crazy, exciting, and learning to the point of feeling like you have a brain full of mush several days in Salt Lake City, Utah.
I fully intended to deliver this post on Friday, but there was an intense hike on Thursday (I’ll tell you more about that later), and then the whirlwind of the weekend began. I’ve also had a lot on my mind, and heart, these past few days, and I wanted to give it the time and attention it deserved.
By now, it’s no surprise Hurricane Florence – downgraded or not – has made its impact on coastal North Carolina. Not just any coastal North Carolina, but Topsail Island. Surf City. The tiny part of the world I spent two years on in the middle of my twenties.
Fork in the Kitchen was born on that island. I loved and had my heart broken on that island. The sand, and waves, and ocean breeze brought me a kind of solitude I’d never had before. I frequently walked up and down its shore, reflecting on life, finding answers within myself and peace in the crashing waves. And dolphins swimming along with me. Oh, the dolphins!!!
I made new friends and spent time with old on that island. I had the best mother-daughter “vacations” on that island.
Until the threat of it being gone – ruined – devastated – I never fully comprehended how much, not only those two years and the circumstances within them shaped me as a person, but also how much that little island did too. I hadn’t grasped how much a seemingly (previously) insignificant to-me place could hold from such a short period of time.
I’ve been in this paradox this weekend; the joy and gratefulness I feel for being in Salt Lake City, for attending a blogging conference when a mere three and a half years ago I took a leap of faith and a whole lot of crazy to start it. While simultaneously feeling a bit of anxious heartbreak for this place I’ll always cherish; along with worry and nervous anticipation for my friends still there.
While it’s all so serious, they’re all safe and sound and at the end of the day its the people around you that matter, not the things. And the people you can find comfort with, and enjoy a Caprese Bloody Mary with on a Sunday morning.
Coinsciendetially, it was in North Carolina that I really began to like Bloody Marys every now and again. Maybe it was more exposure or finding the right combination of spices mixed into the tomato juice, I’m not sure. But here we are: a Bloody Mary recipe.
When I think of Bloody Mary mix varieties, I like to change it up, but they’ve always got to have the basics: a good tomato juice base, a tang, and a spicy kick.
While it comes to no surprise, I absolutely love Caprese salads. So naturally, this Caprese Bloody Mary has everything you want from them both.
Caprese Bloody Mary Ingredients:
- tomato juice – classic
- lemon juice – a little tang
- balsamic vinegar – for our Caprese twist!
- Worcheshire sauce – again, classic tang!
- vodka – hellloooo!
- red pepper flakes – spice
- freshly ground black pepper – spice
- dash of tabasco – spice
Do you see that even though this is influenced by an Italian Caprese salad, there’s still that classic Bloody Mary kick that we all know and love? Yes, and yes!
Finally, it’s topped off with a Caprese skewer:
- mini mozzarella balls
- fresh basil leaves
- cherry tomatoes
- olives – for a twist! my favorite is garlic stuffed!
Just in time for Sunday brunch, go and have yourself a Caprese Bloody Mary – and hug those you love a little extra tighter.
Caprese Bloody Mary
- 4 oz. tomato juice
- 1/2 lemon, juiced
- 1 teaspoon balsamic vinegar
- 1 teaspoon Worcheshire sauce
- 2 oz. vodka
- Dash red pepper flakes
- ~1/2 teaspoon fresh ground black pepper
- Few dashes Tabasco sauce
- 2 Tablespoons coarse sea salt
- Generous shakes of freshly ground pepper
- 1 teaspoon granulated garlic
- 2-3 mini mozzarella balls
- 2-3 cherry tomatoes
- 4-6 basil leaves
- 2-3 olives of choice
- In a shaker or mason jar, stir together liquids: tomato juice, lemon juice, balsamic, Worcheshire sauce, and vodka. Stir in red pepper flakes, pepper, and Tabasco.
- Combine rim ingredients on a small plate. Using the lemon you just juiced, rub it along the rim of the glass to make it wet. Turn the glass over onto the rim salt plate, so the salt mixture sticks to the rim of the glass.
- Add ice to your serving glass, pour over liquids and top with the skewer of garnishes.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.