Al Fresca Mary
For his last Bloody Mary, Chef Garces takes us to Tuscany. Balsamic vinegar, fresh strawberry and spicy pepperoncini pepper permeate this cocktail, which Garces dubs the Al Fresca Mary.
- 1-1/2 ounces peppered vodka
- 3 ounces strawberry/tomato juice
- 1/2 ounces Balsamic Syrup
- Pepperoncini pepper
- 4 ounces fresh tomatoes
- 4 ounces fresh strawberries
- 4 pepperoncini peppers
- 1 ounce water
- 1-1/2 cups sugar
- 1/2 cup water
- 1 cup balsamic vinegar
Bring sugar and water to a boil simmer until sugar dissolves and turns an amber color. Simmer vinegar in the meantime. Once sugar syrup is ready, slowly add vinegar. Simmer together for about 5 minutes to thicken syrup.
Blend together until pureed.
Blend all ingredients for the strawberry/tomato juice until pureed.
For the balsamic syrup, bring the sugar and water to a boil, then simmer until sugar dissolves and turns amber in color. Simmer the vinegar in a separate sauce pan in the meantime. Once the sugar syrup is ready, slowly add the vinegar. Simmer together for about 5 minutes to thicken the syrup.
In a mixing glass, begin preparing the cocktail. Add the vodka, juice and syrup, then shake and pour into a wine glass. Garnish with a pepperoncini and a strawberry.