A glass of summer at brunchtime.
Happy Friday, friends! Memorial Day weekend is upon us, and that means all sorts of party-themed goodies on my mind. Including this beauty, which wraps up to 2026 menu – if you’re on the email list, you got my exclusive roundup in your inbox today. Woohoo!
This fresh-to-death Garden Caprese Bloody Mary is a delightful cocktail to add to your summer weekend brunch rotation. Light, fresh, yet fulfilling as Bloody Marys are wont, it’s easy to make, not over-the-top, but feels extra special on a holiday weekend.
The keys? A blend of Italian spices, citrus, and a few drops of balsamic vinegar. I liken it to my Tomato Basil Martini, except in a heartier guise.
Quick and easy, just like this post. Onward!
Beast of the Caprese
I like to shake together the spices before I add them to the tomato juice and vodka. I find the components meld much more easily this way.
In a glass or small bowl, shake or whisk lemon juice, balsamic vinegar, prepared horseradish, dried basil, oregano, and garlic powder.
Then, combine tomato juice with vodka in your choice highball glass. Add the spice blend.
I prefer the “roll” method to incorporate the Bloody Mary ingredients, rather than shaking or stirring. Grab another glass and pour the liquid back and forth a couple times to blend. Because the drink involves spices and heavier ingredients, some separation will happen the longer the liquid sits, in which case I’ll give it a stir with a spoon as needed.
Fill your glass with ice, then garnish with a little caprese skewer! I fit two rounds of cherry tomatoes, mozzarella balls, and basil leaves onto my pick. Plop atop your glass and enjoy as a little post-drink treat.
Prep ahead? You can certainly pre-mix your cocktail(s) up to 3 days ahead of time. Be sure to cover and refrigerate in this span, and don’t add ice until serving. It’ll melt. Duh.
Party on, folks! Reponsibly, please.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Tomahto:
Tomato, Peach, and Cucumber Feta Salad with Honey Mustard Dressing
Whipped Goat Cheese Dip with Chili Marinated Tomatoes
Warm Burrata and Herb Tomato Bruschetta
garden caprese bloody mary
Ingredients
- 1 cup tomato juice
- 2 oz vodka
- 1 tbsp lemon juice
- 1 tbsp horseradish
- 1 tsp balsamic vinegar
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- cherry tomatoes, fresh basil, and mini mozzarella balls, for the skewer
Instructions
- In a tall glass, measure all the ingredients except the garnish components. Pour the drink into a second glass, and "roll" the liquid between the two glasses a couple times to mix the components. Add ice.
- Poke a tomato, mozzarella ball, and basil leaf through a cocktail pick. You can probably fit two rounds of this sequence onto your pick. Balance onto the rim of your glass and serve!
