Our Bloody Mary Mixer is made from local fruits preserved for the year round local pantry. We simply preserve varieties like San Marzano and plum tomatoes with beet, carrot, onion, celery, pickle brine, sea salt and spices at peak harvest. We skip the horseradish so you can add your own! After all, you know what the perfect bloody should taste like. Our Bloody mix goes down easy and packs a serious healthy punch. For easy and welcome addition to any Sunday morning, check out this savory Bloody Mary and Biscuits brunch!
For Bloodys You Will Need:
2 oz vodka
4 oz Bloody Mary Mixer
Lemon + lime wedges
Olives
Celery sticks
Hot sauce, to taste
Horseradish, to taste
These bloodys are painless to make and truly irresistible! Simply mix all ingredients, dress up your cup, and sip. Experiment with adding prosciutto wrapped asparagus, olives, or even a pickle spear!
For Biscuits You Will Need:
2 c unbleached flour
½ tsp salt
1 ½ tsp baking powder
½ tsp baking soda
4 cloves fresh garlic, minced
5 Tbs unsalted butter
1 c buttermilk
¾ c finely chopped stinging nettles (or any greens)
½ c feta crumbles
Preheat the oven to 400℉. Combine the flour, salt, baking powder and baking soda in a large mixing bowl and stir thoroughly. Cut in the butter using a pastry cutter or two butter knives until the mixture looks like a crumbly meal.
In a separate bowl, combine the buttermilk feta and nettles. Add this liquid mixture to the dry mix and gently fold together to form dough.
Turn the dough onto a floured work surface and knead gently till the dough comes together. Form dough into golf ball sized balls and place place dough on a lined baking sheet. Bake the biscuits for 18 minutes or until golden brown. Enjoy warm, with a friend, and with some bloody marys!