Italian Riviera Bloody Mary

Name: Italian Riviera Bloody Mary
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 700ml vodka; 3 sprigs rosemary; 3 sprigs thyme; 2 sprigs oregano; 2 sprigs basil; 1 tbsp black peppercorns; null dried bay leaf; 250ml water; 250ml granulated sugar; 1 cup basil leaves; 500ml ripe tomatoes; 250ml balsamic vinegar; 150ml tomato juice; 15ml lemon juice; 2 dashes worcestershire sauce; 3 dashes tabasco or other hot sauce; Pinch sea salt

Mediterranean twist on Bloody Mary with Italian herbs and basil syrup

AI Cocktail Info

Serving : 1 cocktail

ABV

40%*

Calories

200*

Net Carbs

8g*

Ingredients:

tabasco or other hot sauce

sea salt

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

A Mediterranean twist on the classic Bloody Mary, this cocktail infuses the savory depth of traditional Italian herbs and the bright acidity of a shrub, balanced with the sweetness of a basil syrup. It's an herbaceous journey through the gardens and coasts of Italy, served in a highball glass to appreciate the vibrant hues and aromatic garnish. **Home-made Italian Herb Vodka Infusion:** Ingredients: - 700ml vodka - 3 sprigs fresh rosemary - 3 sprigs fresh thyme - 2 sprigs fresh oregano - 2 sprigs fresh basil - 1 tbsp black peppercorns - 1 dried bay leaf Instructions for Infusion: 1. Combine all the herbs and peppercorns in a large jar. 2. Pour the vodka over the herbs, ensuring they are fully submerged. 3. Seal the jar and store it in a cool, dark place. 4. Allow the mixture to infuse for at least 5 days, shaking it gently once a day. 5. After infusion, strain the vodka through a fine mesh strainer or cheesecloth to remove the herbs and spices. Bottle the infused vodka for use. **Basil Simple Syrup:** Ingredients: - 250ml water - 250ml granulated sugar - 1 cup fresh basil leaves, tightly packed Instructions for Syrup: 1. In a saucepan, combine the water and sugar over medium heat. 2. Stir until the sugar is completely dissolved. 3. Add the basil leaves and simmer for about 30 seconds. 4. Remove from the heat and let the basil steep for about 30 minutes as the syrup cools. 5. Strain the syrup to remove the basil leaves and store the syrup in a clean bottle. **Tomato and Balsamic Shrub:** Ingredients: - 500ml ripe tomatoes, chopped - 250ml balsamic vinegar - 250ml granulated sugar Instructions for Shrub: 1. In a bowl, combine the tomatoes and sugar, mashing them slightly to release their juices. 2. Cover and let sit at room temperature for 24 hours, stirring occasionally. 3. Strain the tomato mixture through a fine mesh sieve, pressing to extract as much liquid as possible. 4. Mix the tomato liquid with the balsamic vinegar. 5. Store the shrub in a clean bottle in the refrigerator to let the flavors meld for at least 48 hours before using. **Cocktail Ingredients:** - 60ml Italian herb vodka infusion - 20ml basil simple syrup - 30ml tomato and balsamic shrub - 150ml tomato juice - 15ml lemon juice, freshly squeezed - 2 dashes Worcestershire sauce - 3 dashes Tabasco or other hot sauce (adjust to taste) - Pinch of sea salt

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