Welcome back to Sunday Sustenance!
Its cocktail week, folks!
Other thanMungo JerryorWill Smith, what says Summer Time more than grilling and cold drinks?
For the Grilled Bloody Mary
6 large tomatoes, about 4 pounds.
Get the biggest ripe-but-not-squishy tomatoes you’re able to without wasting your money on heirlooms.
2 lemons, cut in half
1 cup of vodka.
Black pepper infused is good!
1/4 cup olive juice
1/4 cup horseradish.
Fresh is always best, but prepared is just fine.
2 tbsp Worcestershire sauce.
Vegans or allergics can opt forAnnies, bearing in mind that Annies does contain wheat and soy ingredients.
You could alsomake your own.
Clean and oil the dickens out of your grill.
Once the tomatoes have cooled sufficiently, remove the skins they should just slide right off.
Place the tomatoes and any accumulated juices in the blender until smooth.
Whichever route you go, ensure youve got about 4 cups of smokey nightshade tincture.
I froze some pickle juice into cubes for some extra zip.
If youre after a cleaner look and still want that vinegar bite, you couldpuree some pickle spears.
For the Grilled Pineapple Mai Tai
2 pineapples
Orange Juice
Spiced Rum
Literally any other rum.
Since were getting Tiki Tanked, allow me to suggest Parrot Bay 90.
Grenadine
Note: I stick to a per drink basis when making these.
Clean and cut your pineapple(s) into 1/2 inch slices.
Preheat your grill to medium-high, about 425 degrees.
Clean and oil your grates, and place the pineapple over direct heat.
When you start to smell an almost molasses-like sweetness, theyre done.
Set the pineapple in a colander set over a bowlsome juice will release after cooking.
After the fruit has cooled, blend until smooth, strain and chill for at least one hour.
But the buck doesnt stop here, friends.
Try grilling and pureeing plums for a martini, or roast rhubarb beforebreaking it down into a simple syrup.
