Welcome back to Sunday Sustenance! Last week I got completely jittery testing coffee in a blender bottle for you all, so what better way to calm down than the universal solution: ALCOHOL. It’s cocktail week, folks!
Other than Mungo Jerry or Will Smith, what says “Summer Time” more than grilling and cold drinks?
We all know that your grill is a source for extracting delicious flavor through searing and heating—but it’s for more than just steaks and chops, and this week’s beverages are here to offer the proof in more ways than one. Head back to the grill with an armful of fruit and vegetables for Grilled Bloody Marys and Pineapple Mai Tais.For the Grilled Bloody Mary
- 6 large tomatoes, about 4 pounds. Get the biggest ripe-but-not-squishy tomatoes you can without wasting your money on heirlooms.
- 2 lemons, cut in half
- 1 cup of vodka. Black pepper infused is good!
- 1/4 cup olive juice
- 1/4 cup horseradish. Fresh is always best, but prepared is just fine.
- 2 tbsp Worcestershire sauce. Vegans or allergics can opt for Annie’s, bearing in mind that Annie’s does contain wheat and soy ingredients. You could also make your own.
- 2 tsp hot sauce
- 2 tsp black pepper
- 2 tsp Old Bay
Preheat your grill to medium-high, about 425 degrees. Clean and oil the dickens out of your grill. Oiling your tomatoes and lemons will add far too much oil to the mix, and we are not making sauce today—we are getting sauced.
Place the tomatoes and lemons cut side down over direct heat until just charred, flip and cook for another 2 minutes. Cool to room temperature in a colander set over a bowl to preserve any liquid that may release in the cooling process. Once…
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