Fall Harvest are bolstered with warm fall spices, brightened with lemon juice, and slightly sweetened with apple cider to create a bracing fall beverage that delivers on all fronts.
The original concept was a pumpkin bloody, which was inspired by classic Moroccan-style recipes that combine winter squash with tomatoes and warm spices. I think it makes some culinary sense, however most of the ‘gram folks who responded to the concept gawked over the idea. (Hey, you can’t win ’em all!)
I was still determined to create something of the essence, so I went in a slightly different direction with this Fall Harvest Bloody and I am not the least bit disappointed.
Ingredients
▢ 2 cups quality tomato juice
▢ 3/4 cup unfiltered apple cider or juice
▢ 4 oz. vodka
▢ 2 Tbsp. fresh lemon juice
▢ 2 Tbsp. bread & butter pickle juice
▢ 2 tsp. freshly grated ginger
▢ 1 to 2 tsp. hot sauce such as Cholula, depending on desired level of heat
▢ 1 tsp. pumpkin pie spice
▢ 1/2 tsp. kosher salt
▢ 1/2 tsp. freshly ground black pepper
▢ Pinch of cayenne pepper optional
▢ Optional garnishes: applewood smoked bacon apple slices, cherry tomatoes, olives, lemon wedges
Instructions
Combine all ingredients in a large pitcher; stir with a whisk. Divide evenly into four highball glasses filled with ice. Add garnishes of choice.
Notes
This recipe can be made one day in advance and easily doubled if serving a crowd.
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