Bonfire Cyser has a fantastic smoky nose, light spicy character, bright medium acidity, and wonderful chile flavor on the finish. While Bonfire Cyser is lovely as a standalone drink, it is also an excellent addition to a Bloody Mary. The Bonfire Mary recipe below takes a bit of preparation work, but is a delicious savory cocktail where the tomatoes and Bonfire Cyser shine in harmony.
- 2 heirloom tomatoes, about 1 ½ cups (substitute in season tomatoes for a good canned brand like Cento San Marzano)
- 2 inch slice dill pickle
- 1 tsp grated horseradish
- ½ tsp hot sauce, preferably Huckle's Classic
- 1 large pinch sea salt
- 2 oz vodka
- 8 oz Bonfire Cyser
- 8 dashes Dash Angostura Orange Bitters
- Dash Old Bay Seasoning
- Arugula greens to garnish
- Combine tomatoes, pickle, horseradish, hot sauce, and sea salt in a blender. Puree until smooth. Strain through a fine mesh strainer, pushing liquid through with a spatula, leaving pulp behind. Alternatively, pour puree into a fine weave strainer bag and squeeze liquid through. There should be about 10 ounces.
- In two 12 oz tumblers, pour 5 ounces of the tomato mix into each glass.
- Stir in 1 ounce vodka and 4 oz Bonfire Cyser into each glass.
- Add one, 1 ounce ice cube if desired.
- Garnish with 4 dashes Angostura Orange Bitters per glass, one dash of Old Bay Seasoning, and a spicy salad or arugula green.
By Caiti Sullivan, Events and Markets Coordinator at Millstone. For more locally focused recipes and thoughts on food, visit Caiti's blog, Charm City Homestead.