Mediterranean Magic

Makes 6 drinks

Clear and bright flavors are characteristic of the sunny cuisine of Provence, and that’s what you’ll find in this drink. Everything from olives to oranges to herbs are part of the mix. Taking a sip will transport you to a terrace overlooking the deep blue sea.

3 tablespoons prepared black olive tapenade

2 garlic cloves

Peeled zest from ½ orange

2 tablespoons chopped fresh basil leaves

2 tablespoons Harissa (here) or store-bought harissa, or more to taste

1 tablespoon fresh oregano leaves

1 tablespoon fresh rosemary leaves

1 tablespoon anchovy paste, or 2 teaspoons kosher salt

1 teaspoon celery seeds

3 cups tomato juice, divided

½ cup freshly squeezed orange juice

⅓ cup freshly squeezed lemon juice

2 teaspoons orange bitters

Freshly ground black pepper

9 to 12 ounces vodka or Citrus Vodka (here)

6 ounces dry sherry

GLASS RIM (OPTIONAL):

2 tablespoons kosher salt

1 tablespoon herbes de Provence

SUGGESTED GARNISHES:

Stalks of fennel with fronds attached

Lemon wedges

Sprigs of fresh rosemary

Boiled shrimp

Toothpicks of oil-cured Provençal olives

Place the tapenade, garlic, orange zest, basil, harissa, oregano, rosemary, anchovy paste, celery seeds, and 1 cup of the tomato juice in a food processor or blender, and purée until smooth. Strain the liquid through a sieve, pressing with the back of a spoon to extract as much liquid as possible.

Combine the strained purée and the remaining tomato juice with the orange juice, lemon juice, and orange bitters in a pitcher and stir well. Season with pepper to taste, and chill well.

Rim 6 (16-ounce) glasses with a combination of kosher salt and herbes de Provence, if desired, following the instructions here.

Pour about 6 ounces (¾ cup) of the mix into a pint glass, add 1½ to 2 ounces of the vodka and 1 ounce of the sherry, and fill the glass completely with ice. Roll the drink between 2 pint glasses to mix and chill for individual servings (see here), or pour the vodka and sherry and mix into a pitcher filled with ice and stir well with a long-handled spoon.

Strain the drink into a rimmed glass using a funnel to avoid wetting the rim. Add ice cubes, and garnish each drink with a fennel stalk, lemon wedge, rosemary sprig, boiled shrimp, and toothpick of olives. Serve immediately.

Note: The mix can be made up to 2 days in advance and refrigerated, tightly covered.

weizen beer