Herbal Summer Cocktails: Basil Bloody Mary

By Susan Belsinger
August/September 2006
08-06-022-darker-basil_bloody_mary.jpg
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Fresh basil gives great fragrance and flavor to a Bloody Mary.
Illustration by Avram Dumitrescu
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Makes 2 tall drinks
Fresh basil gives great fragrance and flavor to a Bloody Mary. For a tasty nonalcoholic drink, leave out the vodka.

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  • Small handful basil leaves
  • 1½ cups V-8 or tomato juice
  • 3 ounces vodka
  • About 2 teaspoons lime juice
  • Few dashes Angostura bitters
  • Few dashes Tabasco, optional
  • Basil ice cubes 
  • 2 stalks celery, washed and trimmed
  • Freshly ground black pepper
  1. Muddle basil leaves in a pitcher. Add V-8 or tomato juice, vodka, lime juice, bitters and Tabasco, if desired, and stir well.
  2. Make ahead and refrigerate until chilled, or pour into tall chilled glasses filled halfway with basil ice cubes (or regular).
  3. Garnish each glass with a sprig of basil and a celery stalk for stirring or crunching, and a grinding of black pepper, if desired.

Susan Belsinger is a frequent contributor who loves to sip herbal cocktails in her Maryland home.

Click here for the original article, Herbal Summer Cocktails. 


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