It’s All Gazpacho – One Simple Recipe Perfect For Soup, Bloody Mary Mix, Michelada, and Sangrita

Inspired by overripe tomatoes and stone fruit at the farmers market this week, I mixed up a fresh BLOODY MARY MIX that ended up pretty ideal as the base for a MICHELADA or sipped with tequila as SANGRITA. Eventually I realized that it was all just GAZPACHO and started eating it with a spoon. Then I made a video.


Gazpacho-Bloody-Mary-Michelada-Sangrita Recipe

  • 2 pounds very ripe tomatoes (I like early girl)
  • 1 pound very ripe peaches and plums (optional), pitted
  • 6 sweet red peppers (Nardellos or carmens, or even a couple red belle peppers)
  • 2 pickling cucumbers (or one big one), peeled
  • 1 large shallot
  • 1 clove garlic
  • 1 tablespoon sherry vinegar
  • juice of one lime
  • 1 teaspoon celery salt
  • 1/2 teaspoon black peppercorns, cracked but not ground
  • 2-3 teaspoons sriracha, or more to taste


  1. Blend the fruits and veggies until very smooth, scraping down the sides as needed.
  2. Add the vinegar, juice, spices and sriracha and blend to incorporate.
  3. Refrigerate at least 4 hours, if not overnight.
  4. Strain through fine mesh, pressing all liquid out of the solids.

From here, you could:

  1. Pour it in a bowl, drizzle with olive oil and top with croutons.
  2. Fill one shot glass with this and another with tequila and sip the two.
  3. Stir 4 ounces gently into 8 ounces of Mexican beer in a salt-rimmed glass, garnished with a lime wedge.
  4. Combine 4 ounces with 2 ounces of tequila, roll back and forth between glasses to combine and serve over ice with a celery stick garnish.

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Bacon Cocktails

Saturday was BaconCamp in San Francisco, and in addition to being on the judging panel, I gave a brief presentation on proper use of bacon in cocktails. The trick is to use every part of a pound of bacon.

1. Bacon Swizzle Stick: nobody wants a limp, soggy strip of bacon dangling over the edge of their Bloody Mary, but beyond firmness, cocktail bacon should be hard and rigid enough to stir a drink.  The trick is to get thick-cut bacon and cook it over medium-high heat, pressed under a heavy glass baking dish.  Pour off grease between batches and cool on paper towels.

2. Bacon Salt: The stuff sold in stores as “Bacon Salt” is vegan.  Rather than support this atrocity, take the thinner swizzle sticks that cooked up too brittle and crumbly and grind them up with a little kosher salt in a mortar and pestle.  If you don’t have a mortar and pestle, a cocktail muddler and a bowl work just as well.  Use bacon salt to rim cocktail glasses, or put it in a spice shaker and sprinkle on top of foamy drinks.

3. Bacon Booze: Once the fat rendered from your bacon has cooled a bit, pour it into a quart glass container with a fifth of vodka or whiskey (I used Jim Beam Rye with great results) and leave at room temperature, stirring occasionally. After 2 days, put the container in the freezer for a few hours, skim/scoop off the fat and strain the booze back into the bottle through a coffee filter.

Bacon News! BaconCamp!

Photos by RodBegbie

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