Freshly Juiced Spicy Bloody Mary with Roasted Tomato and Garlic

It’s the weekend. Maybe you had a few too many the night before. Maybe you just want to get an early start. Either way, the Bloody Mary is a go-to brunch classic. But can you improve on a classic? Making the flavor pop Most people use canned tomato juice to make a Bloody Mary. But, on the other hand, fresh tomato juice doesn’t quite have the strong flavor you need. Raw vs. cooked This recipe splits the difference between raw and cooked for a vibrant dance of new flavor combinations. By roasting both the tomatoes and the chopped garlic, you’ll delight your palate with an earthy, pungent complexity. Freshly juiced celery and bell pepper give a sweet veggie middle ground. And the optional juiced jalapeño and hot sauce kick the whole drink into spicy high gear. Serving this up will charm even the grumpiest of late sleepers.