The Great British Bake Off, a baking competition on British TV, even used it to make muffins. Yes, with a Bloody Mary, that 1950s cocktail made with vodka, spices, and tomato juice. In Italy, it’s made from squeezed tomatoes – not concentrate – and it’s low in both sodium and calories. It can be served alone, seasoned with salt and lemon, or used as an ingredient in cocktails, like a Bloody Mary.
The history and recipe of the Bloody Mary
The most famous tomato juice cocktail was invented in New York by George Jessel. The year was 1939, and it was simply one part tomato juice, one part vodka. Spices made their entrance with Fernand Petiot from France. The name comes from Bloody Mary, Queen of England, half-sister to Elizabeth I, who tried to restore Catholicism, and did so through much bloodshed. The inspiration, however, was Hollywood star Mary Pickford.
According the International Bartender’s Association, the recipe’s ingredients are:
1 1/2 fluid ounces of vodka, 3 fluid ounces of tomato juice, 1/2 fluid ounce of lemon juice, 2-3 drops of Worcester sauce, 1 pinch of salt and black pepper and Tabasco.
If you’re not into alcohol, tomato juice is just as good on its own. Some of its main benefits are its purifying and antioxidant properties. It’s very low in calories and jump-starts your metabolism. It promotes blood circulation and strengthens your immune system. It’s best when drunk in the morning.
The perfect aperitivo
For an aperitivo, serve it with raw celery, carrots, cucumber, and radishes placed in a glass or bowl, along with a sauce made of extra virgin olive oil and lemon juice. A small plate of burrata served with anchovies, bread, and butter, and a platter of salumi and assorted cheeses such as prosciutto, boiled ham, mortadella, pancetta, Grana Padano DOP, Parmigiano Reggiano DOP, Provola, Pecorino and Taleggio will be perfect.