Brunch of Champions with Calixto Hernandez

This week we are rejoined by the wonderful Calixto Hernandez to discuss all things Bloody Mary, from the drink's murky past, to Calixto's own efforts in reintroducing the Bloody Mary bar to a Los Angeles audience!

Sangre Roja:

1 1/2 oz. Portuguese Bend Breakwater Vodka

4 oz. Salmoroja mix (recipe to follow)

1/4 oz. Lemon juice

1/4 oz. Lustau Manzanilla Sherry

Combine all ingredients in a shaker with ice, and pour the mixture between the two halves of the shaker, using a julip strainer or slotted spoon to keep the ice in one half. Repeat until well chilled, around 4-5 times. Strain into a highball glass filled with fresh ice, and garnish with a lemon wedge and a skewer with several cubes of a Basque sheep's cheese.

Salmoroja Mix:

3 tbsp. kosher salt, plus more to taste

8 plum tomatoes, cored, halved, and seeded

2 clove garlic, crushed

1 baguette (about 10 oz.), cut into large pieces

1⁄2 small yellow onion

2 tbsp. Lustau Manzanilla Sherry

Adapted from the original recipe published at https://www.saveur.com/article/Recipes/Classic-Salmorejo/

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, and vinegar. Purée until smooth; season with salt and pepper, and chill.

Bloody Daisy:

1 1/2 oz. Gin Mare

1 oz. Bresca Dorada Mirto Verde

1/2 oz. fresh tomato juice

1/4 oz. fresh lime juice

Rim a coupe glass with salt, and chill. Combine all ingredients in a shaker with ice, and shake until well chilled. Strain into prepared glass, and garnish with a lime wedge and a sliver of celery.