“Bloody Sunday” Cocktail & Toast

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Sushi-style Bloody Mary
3 cups vegetable juice
4 shots vodka
4 Tbs. pickled ginger
2 Tbs. soy sauce
1 1/2 Tbs. wasabi
1 tsp. sesame oil
2 tsp. Siracha (cock sauce)
Salt and pepper to taste
Sesame seeds to garnish


Add all the above ingredients–except the vegetable juice–into a large bowl and whisk vigorously. Then add vegetable juice and whisk. Pour into tall glass with ice cubes. Garnish with sesame seeds and add a stalk of celery, a green onion, or a whole carrot with leafy greens still attached.
Avocado Toast
4 slices wheat bread
2 ripe avocadoes
1 cup extra virgin olive oil
3 cloves garlic, chopped
1/2 cup fresh cilantro, chopped
Salt and pepper to taste
Mint to garnish
Start by flavoring your olive oil. Pour oil into a shallow bowl and add your chopped garlic, cilantro, salt and pepper. Press the herbs and spices around with a fork until they seem evenly distributed. Set aside.
Slice the avocadoes in half, open and pit them. (Gently tap avocado pit with your knife and let it get stuck, then pull to remove knife with the pit.) Remove the fruit so that it remains intact, then cut into thin slices, making sure to keep all the slices stationary. (This will ensure a nice presentation.)
Toast the bread. When done, spread avocado slices in a fan formation (half of an avocado for each piece of toast). Using a large spoon, drizzle the oil and spices over the tops of the toast. Chiffonade your mint by rolling one leaf like a cigarette and then mincing finely into long, thin strips. Sprinkle mint on top of toast. Then cut toast in two, diagonally and serve while warm.
Beverage: Vicodin chaser.
Soundtrack: Aphex Twin’s Selected Ambient Works.

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