- 6 ounces Ready Cherry Tomato Sauce
- 3 ounces Tito’s vodka
- 4 dashes Agresto (a Tuscan condiment made from green grape must)
- 2 dashes Cholula hot sauce
- Approximately 1⅛ teaspoon truffle salt
- Dwarf Peaches with Truffle
- Dried Cruschi peppers
- Parsley (flat leaf, Italian parsley)
Dwarf Peaches with Truffle – crunchy, earthy, briny goodness, like an olive placed on a pedestal. And then bathed in truffle oil. Delicious on their own, on a cheese plate or anywhere you might want an intriguing cross between an olive, a pickle and a truffle.
So they would be the perfect garnish if you gathered a few ingredients from our store and made yourself a delicious truffle Bloody Mary.
1. Rim your glass with 1 teaspoon of truffle salt (Wet the rim of the glass (with water). Place the truffle salt on a plate or other suitable container. Dip the wet rim into the truffle salt).
2. Add the tomato sauce, vodka, agresto, and hot sauce to the glass. Stir to combine.
3. Add ⅛ teaspoon of truffle salt to the drink mixture. Stir to dissolve.
4. Gently add ice to glass (be careful not to disturb the salt rim).
5. Place alternating dwarf truffle peaches and cruschi peppers on a skewer.
6. Cut the parsley to size (so the stem is long enough to stand upright in the glass, but not so long that it flops over).
7. Add the peach/pepper and parsley garnishes to the drink.
Notes / Substitutions
1. The Ready Cherry Tomato Sauce is a tomato passata with herbs and spices. It’s the consistency of a tomato purée, but has added onion, basil, salt and a bit of sugar, among other things. If you substitute tomato juice, you’ll want to add some additional seasoning to the drink (particularly salt).
2. Agresto is a Tuscan green grape must condiment seasoned with vinegar, honey, onion, garlic and spices like cinnamon and rosemary. It’s very complex and savory. Here, it takes the place of the Worcestershire sauce often found in a Bloody Mary, adding the same umami notes, but additional complexity. If you don’t have /can’t find / don’t want to buy a whole bottle of / agresto, try substituting a high quality balsamic vinegar and a small bit of honey. It won’t have the garlic/onion/spice flavors and sweetness of the agresto, but will add some of the complexity that the agresto does.
3. We like the Cholula hot sauce because it has a fruity heat and less vinegar than many other hot sauces, but you can use your favorite hot sauce (and in whatever quantity you like).
4. The Cruschi peppers are not hot – they are sweet peppers that are slowly dried and then fried. They provide a sweet and crispy contrast to the rest of the flavors in the drink (and in the garnishes). So if you substitute, try to find something similar.