Old School Middle Eastern Recipes with Some Modern Day Twists

Za’atar Bloody Mary

Za’atar Bloody Mary

Halloween is near! So it is only natural that the ‘T’ who shares their date of birth with this holiday posts a cocktail to celebrate. It’s true, Halloween is not only a sweet celebration because of the candy, but it is also the day that I, the sweet eldest ‘T’ of the three was born. Not being a big cocktail drinker myself, I have reverted back to a classic that my tomato-lovin’ self used to enjoy even in its virgin form as a kid – The Bloody Mary! There was something about the spicy tomato juice followed by a bite of celery that was just so refreshing. For me, the best part was that it was a drink that my Baba also enjoyed. So when he would order a Bloody Mary at a weekend brunch, I felt “oh, so cool” asking for the same (but virgin, of course).

It’s been many Halloween birthdays since I have been legally able to enjoy a regular Bloody Mary and I’ve sampled my fair share over the years. But for this one, we’ve added a Three Teas Kitchen twist with the addition of harissa, Za’atar, smoked salt, and turshi. The combo provides a complex layer of delicious flavors that awakens the senses. And the best part? It has been taste-tested and approved by Baba. So you know that it’s good! Start your Halloween Saturday morning with this bloody treat and it will surely be a wicked one. Happy Halloween!

Za’atar Bloody Mary

Course Cocktail
Servings 2 People

Ingredients
  

  • 1/4 cup lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked sea salt
  • 2 tsp za'atar
  • 1/2 tsp moroccan harissa
  • 1/4 cup vodka (good quality) e.g. Kettle One or Grey Goose
  • 11.5 fl oz V8

Instructions
 

  • In a pitcher, add lemon juice, Worcestershire sauce, smoked sea salt, za'atar, V8, Moroccan harissa and vodka
  • stir the mixture and refrigerate for at least an hour
  • when ready to serve, stir mixture again and pour in a glass over a couple of cubes of ice (not too much ice or it will dilute the drink).
  • add a celery stick and some turshi for garnish

Notes



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