Daniel Boulud's Corn Mary Cocktail

By á-48920

Don't let the corn throw you this is a fabulous coctail, one of the best Bloody Marys I've ever had. I used heirloom pineapple tomatoes which gave the mix a pinkish cast. A true yellow tomato may make a prettier drink just make sure it has the flavor or you may have to add the sugar as the recipe calls for, I omitted it.

Ingredients

• Corny Mary Mix
• (Makes 1 pint or 4 portions)
• 2 cups corn kernels (about 3 ears)
• 3 large (1 1/2 lbs) ripe yellow tomatoes
• 1/4 cup sugar (I omitted the sugar and added salt to taste)
• 1/2 jalapeño pepper, sliced
• Cocktail
• (Makes 1)
• 4 oz Corny Mary mix (above)
• 2 oz vodka
• 2 dashes tabasco
• 2 tsp fresh grated horseradish
• 2 dashes Worcestershire sauce
• 1/4 tsp celery salt
• 1/2 ounce lime juice
• 1/2 ounce pickle brine
• 1 pinch ground black pepper
• 1 pinch ground cumin

Preparation

Step 1

Corny Mary Mix

In a medium saucepan, combine all ingredients over medium heat. Simmer until corn is tender.

Transfer mixture to a blender and puree until smooth.

Store chilled.




Cocktail
(Makes 1)

In a cocktail shaker filled with ice, shake all ingredients together until well chilled. Strain over a tall glass filled with ice cubes.