What do you get when you add Congaree & Penn Creole Tomato Shrub to your favorite brunch beverage? The ultimate Bloody Mary! This recipe was developed by Bartender Kelley Fitzsimonds of Odd Birds and Chef Sam Efron of Taverna for the first annual Extreme Bloody Mary Competition at Congaree & Penn Farm. Try this award-winning recipe at home for beverages with a bite.

 

 

By & / Photography By Sarah Eddy | July 21, 2017

Ingredients

  • 3/4 ounce Congaree and Penn Creole Tomato Shrub
  • 1 1/2 ounces Manifest Vodka
  • 4 1/2 ounces V8 Tomato juice
  • 1/2 ounce lime juice
  • 4 dashes Worcestershire sauce
  • 1 barspoon datil pepper sauce
  • 1/2 barspoon horseradish
  • 1/4 ounce olive brine
  • 1 ounce beer
  • 1 pinch each onion powder, garlic powder, tagarashi and celery salt

Instructions

Shake all ingredients with a few cubes of ice and pour into chilled pint glass full of frozen avocado stones rimmed with Tajin. Garnish as desired with cocktail favorites: olives, shrimp, cured meat, or pickled vegetables.     

 

 

ABOUT CONGAREE & PENN

Ingredients

  • 3/4 ounce Congaree and Penn Creole Tomato Shrub
  • 1 1/2 ounces Manifest Vodka
  • 4 1/2 ounces V8 Tomato juice
  • 1/2 ounce lime juice
  • 4 dashes Worcestershire sauce
  • 1 barspoon datil pepper sauce
  • 1/2 barspoon horseradish
  • 1/4 ounce olive brine
  • 1 ounce beer
  • 1 pinch each onion powder, garlic powder, tagarashi and celery salt
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