Santa Maria Cocktail

Stand Time:

2 days

Total Time:

2 days 20 mins

Servings:

1 servings

This brunch cocktail is inspired by the Santa Maria cocktail served at the St. Regis in Venice, where the bar team uses an impressive clarification method in which a tomato mixture is shocked into a gel and then filtered several times — a method that yields a crystal-clear drink. We found that a fine wire-mesh strainer and a quick blitz in the blender with agar-agar powder work beautifully at home to purify the drink: The resulting cocktail keeps its red color and highlights the pure flavor of tomatoes. Verjus du Perigord, an acidic liquid made from unripe green grapes that’s often used as an alternative to vinegar, adds mouthwatering tartness to the Bloody Mary riff. It can be found at most specialty grocery stores or on igourmet.com. Agar-agar, a gelatinous substance derived from seaweed, can be purchased as a powder at health food stores or online at foodsofnations.com.

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Ingredients

Spicy Tincture

1/4 cup (2 ounces) vodka (such as Absolut Elyx)
2 teaspoons cayenne pepper
3/4 teaspoon black pepper

Horseradish-Infused Vodka

1 1/2 cups (12 ounces) vodka (such as Absolut Elyx)
1 1/2 ounces fresh horseradish, cut into 1/4-inch slices (about 1/3 cup)

Clarified Tomato Juice

1 cup tomato juice
1 teaspoon agar-agar powder

Salt Solution

1/3 cup water
1 teaspoon fine sea salt

Additional ingredients

1 1/2 tablespoons (3/4 ounce) Verjus du Perigord
Clear ice cube
Thinly sliced tomato slice
1 stalk celery

Directions

Make the spicy tincture:

Stir together vodka, cayenne pepper, and black pepper in a small bowl; cover and let stand at room temperature 48 hours. Pour through a fine wire-mesh strainer into a small bowl; discard solids. Set aside until ready to use.

Make the horseradish-infused vodka:

Pour vodka into a large container, and add sliced horseradish; cover and let stand at room temperature 2 hours. Pour through a fine wire-mesh strainer into a pint-size jar or cup; discard solids. Set aside until ready to use.

Make the clarified tomato juice:

Process tomato juice and agar-agar in a blender until smooth, about 15 seconds. Cover and let rest at room temperature 30 minutes. Pour through a fine wire-mesh strainer into a small bowl. Cover and refrigerate until ready to use.

Make the salt solution:

Stir together 1/3 cup water and salt in a small bowl until salt dissolves. Set aside until ready to use.
Combine verjus, 1/2 cup clarified tomato juice, 3 tablespoons horseradish-infused vodka, 1/2 teaspoon salt solution, and 1/4 teaspoon spicy tincture in a cocktail shaker filled with ice. Cover with lid, and shake until well chilled, about 15 seconds. Place a clear ice cube in a coupe glass, and strain cocktail over ice in glass. Garnish with tomato and celery. Serve immediately.

To Make Ahead

Spicy tincture can be stored in a small airtight container at room temperature for up to 1 year. Horseradish-infused vodka can be stored in an airtight container in the refrigerator for up to 3 months. Clarified tomato juice can be stored in an airtight container in the refrigerator for up to 1 week.

Santa Maria