RECIPE BY BALLARO
PHOTO BY ROBIN SUBAR
The Boot Heel Bloody Mary is a spicy slice of heaven that gets its name from the presence of Calabrian chilies.
SERVES 12
• 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,
847-780-3396, ballarohw.com