Five O’Clock Bloody Mary

Syyskuun 27, 2009 kello 7:31 pm | Kotikokkausta tieteellisesti, Molekyyligastronomia maailmalla, Reseptit | 2 kommenttia

I write this text exceptionally in English as I will link this to TGRWT-round #19 Tea & Tomato. Those who want to learn more about TGRWT, can visit this site. I’ve told about it many times before.

Our tea & tomato recipe for TGRWT round #19 is simple modification of traditional Bloody Mary drink.  Adding black tea to the recipe made the drink lighter but also somehow more complex than the traditional recipe.

3 times tomatoes & teas + one hot water extract

Ingredients for one drink

• 1 big or 2 small tomatoes cut in pieces
• 3 dl of hot tea drink
• salt, pepper, Tabasco, sugar
• gin

1. Pour hot tea drink over the tomato cuts and let cool for a while (30 mins ok)
2. Prepare a puree/smoothie with a blender and sieve if you want smoother texture
3. Spice & add gin (does not need too much)
4. Serve chilled (no ice at least for us)

Tea and tomato worked well together & tea made tomato smoothie flavor rounder and also more complex.  This is actually a nice version of Bloody Mary for those who prefer lighter drink for a change.  The tea flavor was not too strong:  if one does not know about the tea, it would be difficult to identify it from the smoothie.  However, as we compared smoothie with hot water only, the difference was obvious and it was not difficult to pick the watery version out.  The acidity decreased and the tea versions were significantly less acidic.

Simple is beautiful & we managed to build up a nice fresh drink with little effort. The orphan celery that we found from the local department store was, however, quite pitiful:-( Hopefully next time we will find better!

We did try several different types of teas: black (English breakfast and lighter French breakfast), white tea, a couple of flavoured (Earl Grey and white/green with rose flavor) and one Chinese puer-tea.  According to our tests it seemed that straight black tea with quite strong/robust flavor (but not bitter or too astringent) was best.  White tea was too light escort for tomato and neither of the flavored really worked.

This was done in collaboration with Elli Laukkala and Kristiina Niemi fromFoodwest Ltd. Thanks

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