belcampo bloody mary photos 2
- Building the drink is simple, says Goldman. First, he adds an ounce of lemon juice.
- Next he adds four ounces of tomato water, prepped in advance.
- The tomato water is made by blending tomatoes, bringing the mixture to a boil with a bit of salt and sugar, skimming the solids from the top, and then straining the mixture.
- Next comes for drops from a spicy pepper tincture for "background heat." Also made in advance, the tincture combines jalapeño, serrano, habanero, bird's eye chili peppers with Wray and Nephew overproof rum.
- Next comes two ounces of the bacon-infused vodka.
- Next Goldman adds ice.
- Goldman gives the mixture a "medium-medium" shake.
- Goldman then adds the celery ice, prepped in advance, and places it in a chilled glass.
- Goldman strains the mixture over the celery ice. None of the ice used for shaking is served with the cocktail.
- Goldman adds a lemon wedge garnish. "I hate it when people don't serve it with a lemon wedge," he says. "You want to be able to adjust acidity yourself."
- Next comes a piece of the candied Belcampo bacon, prepped in advance.
- Goldman uses tweezers to add a garnish of edible micro-flowers.