The Bloody Mummy
And just like that, we have arrived at the last week of October. I can't tell you exactly how that happened so quickly, but lucky for you, I'm filling the last few days of the month with delicious, spooky cocktail recipes! How does one new recipe a day sound? Starting....NOW!
The Bloody Mummy is my Halloween take on a brunch staple: a Bloody Mary. Just add string cheese! It's a simple change that makes this mummified drink fit for any (adults only) Halloween party or perhaps a post-Halloween brunch.
Stay tuned for cocktail #2, coming up tomorrow!
The Bloody Mummy
Makes 2 large drinks
- 2 cups tomato juice, low sodium
- 1 1/2 teaspoons wasabi paste
- 2 teaspoons soy sauce
- 1 teaspoon shichimi togarashi
- 2-3 tablespoons fresh lemon juice
- 5 oz vodka or gin
- celery salt
- celery stalks
- pickled green beans
- carrot sticks
- string cheese
- Put some celery salt on a plate. Using a lemon wedge, line the rims of two tall glasses. Gently dip the rims in the celery salt before filling each glass with ice.
- In a large glass measuring pitcher, combine the wasabi paste, soy sauce, shichimi togarashi and lemon juice. Whisk until combined.
- Pour the tomato juice over the wasabi mixture and stir to combine.
- Pull the string cheese apart in thin strips and carefully line each glass. This can be a little tedious but don’t worry about it being completely perfect. You will still get the mummy effect if a couple of the pieces fall out of place.
- Carefully add the ice in the glass, making sure not to disturb the cheese too much. The ice will work well to hold the strips in place.
- Put 1 1/2 oz of vodka in each ice-filled glass. Top with the tomato juice mixture and garnish with celery, carrots and pickled green beans.
