where the wild things are. ramp bloody mary.
05.19
It has been one of those weeks. I am really looking forward to chilling inside today on this rainy rainy Sunday.
My bed and a good book is calling me. Today is kind of perfect for this spicy Ramp Bloody Mary. You might want to brew up a batch of this ramp infused vodka while you can still get your hands on some ramps. It is super easy and great way to have ramps throughout the year, that is if you don’t get too addicted and drink it all too fast!
Take a fifth of good vodka.
Pour it into a large mason jar (I used a Le Parfait Super)
Trim and clean between fifteen and twenty ramps.
Remove the greens to use for something else.
Place the ramp bulbs and stems in the vodka and store in your fridge from 3 months to one year.
I left mine for a year but after three months they were fairly infused. It is up to you how long you leave them.
Mine started to break down after one year and I eventually strained them out.
Infusing can happen rather quickly but I tend to push it's limits. Check the vodka from time to time to see when you like the taste of it best.
This Bloody Mary is rather spicy and full of horseradish. I like it that way but you can obviously tweak the spices to your liking.
I add crushed juniper to mine as well to give it a woodsy piney taste.
Enjoy!!
Bloody Ramp
In a an extra large Mason Jar Mix:
3 ounces vodka ramp vodka
10 ounces tomato juice
Juice of 1 lemon
1 teaspoon Worcestershire sauce
4 drops Tabasco sauce
1/4 teaspoon coarse black pepper
1/4 teaspoon sea salt
1/4 teaspoon homemade celery salt
3 tablespoon fresh grated horseradish
Shake and Chill the bloody Mary mix
When The Bloody Mary mixture is good and cold; Rim the glass with homemade celery salt
Pour the mixture over crushed ice and serve
Serves two.
Garnish with pickled ramps or a crisp celery stalk.
See this post from last year for Juniper Pickled Ramps.
Celery Salt
10 fresh green celery leaves
1/4 cup sea salt. I like grey.
Combine the sea salt and the Celery leaves in a mortar and pestle and blend together until you have a fine green salt.
It may be a little wet.
You can set it out on a baking sheet to dry and then store it in airtight jar in a darkened place like a pantry or stick the jar in the freezer to store it.
The green color will slowly fade over time.