Name: Za’atar Bloody Mary
Yield: Makes 8 Cocktails
Cuisine: United States
Ingredients: 1½ cups [360 ml] vodka; Celery sticks and cucumber spears, for garnish (optional); 2 Tbsp liquid harissa or zhug; 1 garlic clove, chopped; 1 scallion, both white and green parts, sliced; 1 large celery stalk, sliced; 3 cups [600 g] chopped tomatoes in purée or 3 cups tomato juice; 1 lemon, sliced; Juice of 1 large lemon; 2 Tbsp plus 2 tsp za’atar; 1 Tbsp prepared horseradish; 3 tsp Aleppo pepper; 3 tsp fine sea salt; 1 tsp ground black pepper

Preparation info

Makes
8
Cocktails

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

What brunch is complete without a Bloody Mary? For our Industry City café, we knew we needed a killer version that featured classic Middle Eastern flavors. Adding za’atar and Aleppo pepper makes our version a little peppery, with just the right amount of herbal punch. We used canned tomatoes in purée for a cleaner, brighter tomato flavor, but if you prefer to use tomato juice, just omit the water from the recipe. We think you’ll agree that our bloody base is good enough to drink on its own,