Wow! I wonder how it would do with a Bloody Caesar around here! Worth a try! Sounds like an interesting process for a classic savory cocktail. Thank you for this Andrew!
Another approach that would leave more of the complexity of the flavors of the different ingredients intact would be to clarify only the Worcestershire sauce with the lemon and horseradish and making tomato water by pureeing tomatoes and letting them strain through a few layers of cheesecloth (or a nut milk/super bag). You’ll have two separate clear components that still retain their individual flavors. Add your clear spirits and you have yourself a clarified Bloody Mary with all the flavor of a regular one.
Wow this is so interesting Andrew! Terrific information and I really appreciate it. I have to try making the Bloody Mary with the clarification process!! Very cool!! Have an awesome day!! Cheers!! 🙂
