It’s Election Time. Vote for the Westin La Cantera’s Jeffery Bloody Mary.

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The Jeffery

Bartender Robert Carrillo of the Westin La Cantera Resort, 16641 La Cantera Parkway, has been named by Absolut Vodka as the maker of the best Bloody Mary in San Antonio.

The local competition is part of a national search to find the Best Absolut Bloody Mary in each of the 50 states, which leads to a finale competition in New York, where the Best Absolut Bloody in America will be decided.

To help drive support for Carrillo’s creation in the state competition, his version of the drink dubbed the Jeffery, will be featured at the Westin’s restaurant, Francesca’s at Sunset, during its Sunday brunch. Every Sunday in October from 10:30 a.m.  to 2 p.m., diners can taste the drink for free and vote online on Absolut’s Facebook page, Best Bloody in America — Absolut.

Carrillo created his version after trying the Westin’s clear gazpacho soup. His drink features Absolut Vodka, of course, as well as lime juice, basil leaves and Tabasco. It is muddled and shaken up with house made spicy clear tomato juice and served with red tomato ice cubes.

For more information on the brunch at Francesca’s, call 210-558-6500.

The Jeffery

½ ounces lime juice
3-4 Basil Leaves
2 ounces Absolut Vodka
Dash of Tabasco, or to taste
4 ounces Clear Tomato Juice (see recipe below)
Chile salt
Tomato Juice Ice (recipe below)
Basil leaves, olives and celery ribs (for garnish)

In a mixing cocktail tin, muddle lime juice, basil, vodka and Tabasco together. Add Clear Tomato Juice and ice. Shake well.

Moisten the rim of a tall glass and dip in chile salt (a mixture of chile powder and salt). Add Tomato Juice Ice, alternating with regular, water-based ice to fill glass.

Strain contents from mixing tin into tall glass.

Garnish with basil leaf, olive and celery.

Makes 1 cocktail

Clear Tomato Juice

2 jalapeños
1 clove garlic
2 celery ribs
½ medium onion
4 large tomatoes
5 dashes of Tabasco
5 dashes of white Worcestershire sauce

In a blender, mix jalapeños, garlic, celery, onion, tomatoes, Tabasco and Worchestershire. Purée ingredients thoroughly.

Filter puréed mush through five coffee filters until resulting juice is clear.

Makes 16 ounces.

Tomato Juice Ice

32 ounces tomato juice
½ ounce lime juice
½ ounce Tabasco

Mix tomato juice, lime juice and Tabasco. Pour into ice cube trays or molds place in freezer until frozen.

From Robert Carillo/The Westin La Cantera

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