Virgin Mary with Olives
The alcohol-free counterpart of the Bloody Mary: tomato juice, spices and olive brine.
- Time
- 10 minutes
- Serves
- 1 glass
- Level
- Easy
- Cuisine
- Non-alcoholic
The Virgin Mary is a Bloody Mary without the vodka — but this recipe stops it being merely a subtraction. The usual problem with non-alcoholic cocktails is a lack of body: alcohol leaves weight and warmth in the mouth, and removing it leaves the drink flat.
The solution here is elegant: a teaspoon of extra virgin olive oil floated on top. Because oil does not mix with water it stays as a thin layer on the surface, and you meet it first with every sip — weight in the mouth, fruity aroma in the nose. That is what fills the space the alcohol leaves.
Directions
- Fill the glass with ice.
- Mix the tomato juice, lemon juice, brine, hot sauce and seasonings in a jug.
- Combine by pouring between two glasses.
- Pour into the iced glass.
- Float a teaspoon of extra virgin olive oil on top — it leaves a thin layer that carries aroma into every sip.
- Garnish with olives, celery and lemon.
Tips & storage
Oil last, and do not stir. That is the whole technique: the oil must stay as a separate layer on the surface. Stirred, it emulsifies with the tomato juice and the effect is lost.
Use a good extra virgin — there is nowhere to hide. A teaspoonful of oil, unheated, is being drunk directly. A fruity, balanced oil carries the drink; a stale or characterless one leaves only greasiness.
The rolling method applies here too. Don't shake; pour between two glasses, then add the oil.
Without alcohol, salt reads louder. Vodka masks salt to a degree. Making this version, pull the salt back a notch.
Melting ice is not on your side. Dilution is noticed faster in a non-alcoholic drink. Fill the glass to the top with ice and don't let it stand once made.
Suitable for children — simply reduce the hot sauce.
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