Yep, that’s right. This is the first tomato juice to have been infused with Islay peat smoke. The result? A totally unique flavour that screams “Bloody Mary!”. Not only is it richer and deeper in taste than your standard tomato juice, it’s hand-crafted in Scotland itself by a small team of gastronomic food innovators.
Quite exciting, given how much we love a bloody mary. Now, they recommend you mix it up with vodka (recipe below), but I would argue for those who love peat as much as we do, drop a wee dram of whisky in there instead for a double whammy peat punch. Don’t forget that mandatory slice of shortbread on the side too.
For those of you who aren’t familiar with peat – it’s an organic material that has decomposed over millions of years. On Islay, it absorbs all of the sea salt from the atmosphere given you’re never far away from the coast, in doing so infusing all of that rich goodness when smoked.
A local smokery is used to extract maximum flavour, with the dried peat being infused into the fresh, seasonal tomatoes. What you get is a super rich batch of sweet, smoky and salty tomatoes and in turn, their juice. Damn.
Okay, enough talk, let’s get to the good stuff.
Tongue In Peat’s Smoky Mary Recipe
Ingredients:
50ml vodka (or a peaty whisky!)
6 drops Tabasco
8 drops Worcestershire sauce 1 pinch celery salt
1 tsp horseradish
2 tsp fresh lime juice
Method:
Rub a wedge of lemon along the rim of your glass, then coat with black pepper. Add the vodka, Tabasco, Worcestershire sauce, salt, horseradish and lime juice before topping up with Tongue in Peat Smoked Tomato Juice. Fill the glass with ice then stir, and garnish with a wedge of lemon and celery stick.
Tongue in Peat is now available in 250ml or 500ml glass bottles from selected online retailers including directly from Tongueinpeat.com as well as Paisley Drinks Company and Craft56.co.uk