101 Best New Cocktails: Bloody Gazpacho by Amalia Santi, Bistrò Lounge bar, Sestri Levante (Genova), Italy

by Gaz Regan · Saturday, March 14th, 2015 · Uncategorized

Bloody Gazpacho

Amalia  Santi, Bistrò Lounge bar, Sestri Levante  (Genova), Italy

60 ml (2 oz) Patron Anejo tequilaOLYMPUS DIGITAL CAMERA

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!

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook Twitter

Leave a Reply