Shared by Naama Tamir
Shared by Naama Tamir
Bloody Miriam Cocktail
Yield: 4 servings
Bloody Miriam Cocktail
Yield: 4 servingsFamily Journey
Warsaw, PolandTajikistanBeit Dagon, Israel
Ramat Gan, IsraelRehovotNew York City
When Naama Tamir was growing up, her grandmother Sarah used to make a drink the family calls delek (“fuel” in Hebrew) — a thick smoothie made of tomato, onion, celery, and sometimes apple. They would bring it to the beach, and enjoy it alongside schnitzel sandwiches on thick bread. It became the inspiration for Naama’s Bloody Miriam, which is a hearty riff on a bloody Mary. You can find the drink on the menu at Lighthouse BK, a restaurant she co-owns with her brother Assaf Tamir in Brooklyn.
Read more about Naama Tamir’s family in “The Family With a Passionate Pickling Program” and try her recipes for a pickled mushroom martini, and a mushroom, onion, and potato scramble.
Ingredients
For the bloody tomato base:
- 1 large, very ripe plum tomato
- ¼ small white onion, peeled
- 32 oz. tomato juice
- 1 teaspoon finely ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon ground celery seeds
- 2 tablespoons olive brine
- 2 teaspoons Worcestershire sauce
- 1 tablespoon kosher salt
- 2 tablespoons fresh horseradish root, grated
- ¼ cup capers, drained of brine and finely chopped
- 1 tablespoon hot sauce, such as Frank’s
For the cocktail:
- 16 oz. (2 cups) vodka
- 2 oz. (¼ cup) fresh lemon juice
- 20 oz. (2 ½ cups) bloody tomato base
- Black pepper, for garnishing
Preparation
Step 1
Make the tomato base: In a high powered blender such as a Vitamix, blend the tomatoes, onion, spices, olive brine and Worcestershire sauce with tomato juice until very smooth.
Step 2
Add the horseradish to the blender and continue blending until the pieces of horseradish are very small, fine enough to drink through a straw.
Step 3
Pour the mixture into a large container. Add the chopped capers to the container and stir thoroughly to combine.
Step 4
Add the hot sauce and mix. Taste and season with more salt if needed. Refrigerate until ready to use.
Step 5
Make the cocktail: Combine the vodka, lemon juice, and bloody tomato base in a shaker. You may need to do this in two batches, to accommodate the size of the shaker. Shake well, divide between 4 Collins glasses and garnish with fresh black pepper. Serve on the rocks.
