Three-day weekends bring with them three great reasons to celebrate:1. A four-day work week 2. Activities with friends and family each day and all day 3. Brunch cocktails!
We can actually think of a dozen more reasons to get excited about a long weekend but we have to stop at reason 3 to share with you a recipe that we created specially for California Black Olives. These delicious snacks were constantly incorporated into the meals our mom made for us when we were growing up in San Diego, and now we're embracing them as an ingredient in our cocktail recipes.
The Cali Brunch Cocktail is a variation of the lovely Bloody Mary, calling for California black olive brine in the drink and whole black olives as garnishes. This cocktail will pair perfectly with your entire brunch spread, and as you can probably guess, is a meal unto itself. The only challenge you'll face with this drink is whether to eat the garnishes first or save them for the end.
Cali Brunch Cocktail (serves 2) 3 ounces vodka 1 ounce California black olive juice 1 teaspoon horseradish 2 drops Tabasco sauce ¼ ounce Worcestershire sauce ¼ ounce fresh lemon juice 6 ounces tomato sauce 4 California black olives (garnish) 4 spicy green beans (garnish) 3 pickled carrots (garnish)
Directions: Combine all of the ingredients except for the garnishes in a martini shaker with ice. Shake for several seconds to mix well. Strain into a new glass with or without ice, garnish, and serve.
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