The 2016 Highwood Bloody Mary Fest “judge’s favorite,” is a spicy slice of heaven that gets its name from the presence of Calabrian chilies. Stop by Ballaro for the real deal or mix your own with Ballaro’s winning recipe.
• 2 ounces vodka of choice
• 6 ounces Bloody Mary Mix Base – (see below)
• Garnish of choice*
Bloody Mary Mix Base:
• 5 ½ ounces Prepared Horseradish
• 1 ¼ ounces Worcestershire sauce
• 1 ½ ounces Serrano chili
• 3 ½ ounces Calabrian chili
• 6 ¼ cups Tomato juice
• 1 cup Tomato paste
• 1/3 cup Lemon juice
• 1/4 cup Lime juice
• 1/2 teaspoon Celery salt
• 1 tablespoon Kosher salt
• 1 teaspoon Ground Black Pepper
• 1 cup Reduced red wine
In a sauce pot, reduce 1 bottle or 750 ml of red wine by 2/3 to get one cup. Let the wine cool to room temperature. Combine all the other ingredients into a blender or food processor and puree. Add the wine to the puree as it is mixing.
Combine ingredients in tall glass with ice, stir, garnish* and serve. Store any remaining Bloody Mary Mix Base in an airtight container and place in the refrigerator. Base will last up to 30 days in refrigerator.
*Competition garnish was candied bacon, house made pickle spears, lemon wedge, and fresh Mozzarella cheese.
Ballaro is located at 214 Green Bay Road in Highwood,
Join us for this year’s Bloody Mary Fest, organized by Celebrate Highwood! It takes place in downtown Highwood on July 31 from 10 a.m. to 5 p.m.