Tuesday, April 19, 2011
When we were in Miami the weekend before last, we enjoyed a pre-flight brunch at Rosa Mexicana. Hope ordered a tomatillo and cucumber bloody Mary that was made table side and was deliciously reminiscent of a cup of gazpacho. The experience taught us that a Bloody Mary can mean more than tomato juice and celery (though there's nothing wrong with the original!).
Designer Zac Posen is ahead of that trend, of course, and created two new cocktails to make the most of Belvedere's Bloody Mary, a vodka with flavors of fresh tomato, black pepper, horseradish, bell peppers; chili peppers, lemon and a touch of vinegar. "Brunch can be fabulous when you have the right meal, cocktail and outfit. I’m an avid fan of any brunch occasion so I’m delighted to be working with Le Caprice to create an irresistible menu to complement the new Belvedere Bloody Mary," Posen said. The cocktails are available at New York's Le Caprice through June 26 or make them at home with the recipes below:
Belvedere Bloody Mary (shown above)
• 60ml Belvedere Bloody Mary
• 60ml tomato juice
• Dash lemon juice
• Tabasco to taste (optional)
Combine ingredients in a highball glass over cubed ice.
Garnish with a lemon wedge and/or celery stick
Belvedere Pineapple Mary
• 1.5oz Belvedere Bloody Mary
• 3oz Fresh Pineapple juice
• 0.75oz Fresh Lime juice
• 2 bar spoon Simple syrup
• 2 dashes Orange bitters
• 1/8 bar spoon Smoked paprika (hot)
Shake and strain all ingredients into a rocks glass filled with cubed ice.