Coffee Bloody Mary: This is a Bloody Mary with a different sort of kick! Instead of vodka, it’s made with tomato juice and cold brewed coffee. Sounds strange, but it totally works and is a zingy, savoury/sweet way to start the day.
This week is UK Coffee Week, a nationwide fundraising initiative to give back to the communities that grow our coffee.
Sponsored by BRITA, this week coffee operators, trade professionals and customers are joining together to celebrate British coffee culture, and at the same time raising funds for coffee-growing communities.
All funds raised during UK Coffee Week will go directly to Project Waterfall, an initiative established to bring clean water and sanitation to coffee growing communities around the world. Since 2011, Project Waterfall has raised over £325,000 and and brought clean drinking water to over 14,000 people in Tanzania, Rwanda and Ethiopia – directly to the people who grow our coffee.
“You can’t make coffee without fresh water – but more importantly we can’t live healthy lives without fresh water either. It is our most precious resource, so I am very proud to be a part of any initiative which extols the virtues of coffee with friends while helping provide fresh water for those who most need it.”
— Stephen Fry
You need to plan ahead for cold brew coffee. It’s really easy to make but you need to let it sit and do it’s thing for a while. A long while. But trust me, it’s worth it for a smooth coffee. You can get it ready the night before and then in the morning, just throw together this virgin, coffee Bloody Mary – ideal for weekend brunch! This day-cocktail is punchy, zingy and I really like it spiced up with a dash of tabasco and a little Worcestershire sauce (I use a vegetarian version). The mellow cold brew coffee isn’t overpowering at all and just adds a nice delicate coffee kick to the vibrant flavours in the drink.
- 75ml (1/3 cup) cold brew coffee (made with BRITA filtered water)
- 75 ml (1/3 cup) tomato juice
- 15ml freshly squeezed lemon juice
- 15ml sugar syrup
- grinding of black pepper
- dash of Worcestershire sauce (optional)
- dash of Tabasco sauce (optional)
- Celery, lemon and rosemary
- First, make the cold brew coffee (you'll need to plan ahead here!):
- In an air tight container (a jar or plastic container), add ground coffee and cold filtered water using a 2:10 ratio (ie: 200g coffee grounds for 1L filtered water). Stir the mixture 10 times and after about 2 minutes all the coffee grounds should float to the top. Stir for another minute and seal the container. Leave it in the fridge for 12 hours. Filter the cold brew twice using a cafetiere and it's then ready to enjoy.
- Fill a glass with ice, add the cold brew, lemon juice, tomato juice and the sugar syrup and stir well. If using, add the Worcestershire and tabasco and stir again. Sprinkle with freshly ground black pepper and garnish with a stalk of celery, twist of lemon ad sprig of rosemary.
I’m sure you all know by now how much better water tastes when it’s filtered (it reduces carbonate hardness and impurities, producing cleaner, clearer, water), but did you realise just how much it affects coffee? Particularly for trendy cold brew coffee, as I’ve used in this recipe. It makes it even smoother and less acidic – resulting in a lovely coffee without any bitterness.
Disclosure: BRITA commissioned this post and supplied the recipe. Images are my own.