101 Best New Cocktails: Bloody Gazpacho by Amalia Santi, Bistrò Lounge bar, Sestri Levante (Genova), Italy
Amalia Santi, Bistrò Lounge bar, Sestri Levante (Genova), Italy
120 ml (4 oz) gazpacho*
15 ml (.5 oz) fresh lime juice
3 splashes Worcestershire sauce
2 grams (.07 oz) celery salt
2 dashes TABASCO® brand Habanero Sauce
Bamboo skewer with cherry tomatoes, pieces of celery, and cucumber slices, as garnish
Muddle the celery salt with lime juice in a mixing glass then pour in the rest of the ingredients and add ice. Throw the drink by putting a julep strainer over the glass and, holding the glass as high as possible, strain it into a shaker tin that’s held as low as possible in the other hand. Repeat a few times, then strain the drink into an ice-filled highball glass over fresh ice. Add a little ground white pepper, and add the garnishes.
*Gazpacho: 1/2 slice of white bread soaked and squeezed, 125 grams (4 1/2 oz) ripe tomatoes, 1/4 cucumber pulp peeled and seeded, 1/4 yellow pepper, roughly choppe, 1/2 spring onion (scallion), 1 tsp. extra virgin olive oil, 20 ml (.66 oz) Williams & Humbert Jalifa Solera Especial Aged 30 Years Amontillado Sherry. Liquify in a food processor until very smooth. Place in the refrigerator for at least 2 hours.
Gaz sez: It’s a great idea to use gazpacho in a tequila-based Bloody-Mary-style drink, and it’s also a great idea to throw this one, rather than shaking it. Throwing drinks is so much fun! Nicely done, Amalia!
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