Fair and Bloody Mary

Fair and Bloody Mary


Let’s begin at the beginning: with something to drink! This beverage is a tribute to Fairhaven, the neighborhood where it has developed and whose gardens provide the best ingredients. We have a strong taste for ginger, citrus, and hot sauce–this recipe satisfies them all! Enjoy on a hot summer afternoon, sitting on the porch with some friends. This bloody mary owes quite a bit to this recipe for a Bloody Claire, by Kraig Vander Kolk, from which it has evolved. Don’t be afraid of the long ingredients list- look around and you may just find that you have almost everything you need! If not, add and subtract to suit your tastes, in the way bloody marys should be made. This recipe adapts easily for multiple servings that you can store in a pitcher in the refrigerator for a few days.

Serves 1, generously


  • 1 ripe heirloom tomato, hulled and coarsely chopped (about 7 ounces). Alternatively, omit the tomato juice and add a second large tomato
  • One 1-inch piece peeled cucumber, cut into chunks
  • 1 1/2 ounce vodka (may substitute lemon infused vodka or gin)
  • 1 teaspoon minced/grated horseradish
  • One 1 1/2-inch piece ginger, peeled and cut into chunks
  • One 2-inch piece of a dill pickle, cut into chunks
  • 1 teaspoon hot sauce
  • 4 fresh basil leaves
  • 1/2 teaspoon celery salt (to make your own, here is an excellent recipe)
  • Freshly ground black pepper
  • Ice
  • About 1/2 to 3/4 cup tomato juice, like V8 or Clamato, to top
  • 2 dashes angostura bitters
  • 1 lemon slice, about 1/2-inch thick
  • 1 basil flowering head, for garnish 


Combine the tomato and its juices, the cucumber, vodka, horseradish, pickle, ginger, hot sauce, basil, celery salt and a good shake of pepper in a blender. Puree until smooth, then use a flexible spatula to push the mixture through a fine-mesh strainer suspended over a 2-cup-capacity liquid measuring cup. The yield should be about 3/4 cup.

Fill an old fashioned glass halfway with ice.

Stir the V8 juice into the mixture in the measuring cup, then pour that mixture over the ice. Add 2 dashes of Angostura bitters, then squeeze the lemon slice over the drink and drop it in. Garnish with the basil leaves.


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