Tomato Mocktails: Virgin Maria & Michelle-Ada
Source: Jennifer Newens, Monday Night Mocktails
Virgin Maria
Here is a nonalcoholic Mexican-style take on a Bloody Mary, featuring zero-proof tequila instead of vodka, and fresh cilantro and pickled jalapeño juice. Make your own fresh tomato juice during the summer by blending fresh tomatoes from your local farmers’ market and straining them through a cheesecloth-lined sieve.
Serves 1
INGREDIENTS
6 ounces chilled fresh tomato juice
2 ounces high-quality zero-proof tequila
2 tablespoon chopped fresh cilantro
½ ounce pickled jalapeño juice
1/2 ounces fresh lime juice
1/2 teaspoon celery salt
Cayenne pepper, to taste
Jalapeño slices, lime wedge, and cilantro sprigs, for garnish
PREPARATION
Pour the tomato juice and zero-proof tequila into a cocktail glass. Add the cilantro, jalapeño juice, lime juice, and celery salt and stir well. If you like some heat, stir in a bit of cayenne to taste. Garnish with jalapeño slices, lime wedges, and cilantro sprigs.
Michelle-Ada
This mocktail version of a Michelada blends tomato juice with Mexican-style spices, Worcestershire sauce, hot sauce, and beer. Have fun experimenting with different types of NA beer; a hoppy IPA is delicious, but traditionally in Mexico they would use a lager.
Serves 2-4
INGREDIENTS
12 ounces chilled fresh tomato juice
1 can (12 ounces) chilled nonalcoholic beer
2 ounces fresh lime juice
2 teaspoon chili powder
6 dashes Worcestershire sauce,
Hot sauce, to taste
Tajín, for the rim
Lime wedges, for garnish
PREPARATION
In a pitcher, combine the tomato juice, NA beer, lime juice, chili powder, Worcestershire sauce, and hot sauce. Stir to blend.
To prepare the glasses, sprinkle the Tajín onto a small plate. Wipe a lime wedge around the rims of the cocktail glasses, then dip the rims into the Tajín. Fill the glasses with ice, then divide the tomato mixture among the glasses. Garnish with lime wedges.
