Bloody Maria Romana

Name: Bloody Maria Romana
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 700ml vodka; 2 large ripe tomatoes; 1 cup basil leaves; 2 garlic cloves; optional small chili pepper; 250ml water; 250g granulated sugar; 3 rosemary sprigs; 1 garlic clove; 200ml balsamic vinegar; 200ml apple cider vinegar; 400g granulated sugar; 1 tablespoon cracked black pepper; 50ml tomato basil infusion; 20ml rosemary garlic syrup; 15ml balsamic vinegar shrub; 100ml tomato juice; 15ml lemon juice; 5 dashes worcestershire sauce; to taste salt; to taste pepper; ice cubes; basil leaf; cherry tomatoes; small mozzarella balls bocconcini; rosemary sprig

Savory twist on Bloody Mary with Italian flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

40%*

Calories

250*

Net Carbs

25g*

AI Request:An original cocktail on the Bloody Mary twist, wit italian flavour, should be contain home made infusion , syrup , cordial , shrubs. Give me the recipe for all the home made preparations, measurements in ML no in Oz use a full 700ml bottle for the infusion

*Estimated by AI - may vary

Instructions

The Bloody Maria Romana is a savory twist on the classic Bloody Mary, incorporating Italian flavors with a homemade tomato basil infusion, rosemary garlic syrup, and a balsamic vinegar shrub to create a bold, herbaceous cocktail. Serve in a highball glass garnished with a sprig of rosemary or a skewer of cherry tomatoes and mozzarella balls for a true Italian touch. **Homemade Tomato Basil Infusion (700ml):** - 700ml vodka (a neutral flavor profile is best) - 2 large ripe tomatoes, coarsely chopped - 1 cup fresh basil leaves - 2 cloves garlic, peeled - 1 small chili pepper, optional for heat (like a Calabrian chili) **Rosemary Garlic Syrup:** - 250ml water - 250g granulated sugar - 3 sprigs fresh rosemary - 1 clove garlic, crushed **Balsamic Vinegar Shrub:** - 200ml balsamic vinegar - 200ml apple cider vinegar - 400g granulated sugar - 1 tablespoon cracked black pepper **For the cocktail:** - 50ml Tomato Basil Infusion - 20ml Rosemary Garlic Syrup - 15ml Balsamic Vinegar Shrub - 100ml tomato juice - 15ml fresh lemon juice - 5 dashes of Worcestershire sauce - Salt and pepper to taste - Ice cubes **Garnish:** - Fresh basil leaf - Cherry tomatoes - Small mozzarella balls (bocconcini) - Rosemary sprig **Preparation:** 1. **Tomato Basil Infusion:** - In a large jar, combine the vodka, tomatoes, basil leaves, garlic, and chili pepper if using. - Seal the jar and let it infuse in a cool, dark place for 5-7 days, shaking occasionally. - After the infusion period, strain the mixture through a fine-mesh sieve or cheesecloth to remove solids, then bottle the infusion for use. 2. **Rosemary Garlic Syrup:** - In a saucepan, combine water and sugar over medium heat, stirring until the sugar has dissolved. - Add the rosemary and garlic into the syrup, then bring to a gentle simmer. - Remove from heat and let it steep for about 30 minutes. - Strain out the rosemary and garlic, and allow the syrup to cool. Store in a sterilized bottle in the fridge. 3. **Balsamic Vinegar Shrub:** - Combine the balsamic vinegar, apple cider vinegar, and sugar in a saucepan over medium heat. - Stir until the sugar dissolves completely, then add the cracked black pepper. - Bring to a low simmer for 5 minutes, then remove

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