Escape to New York, a three-day music blowout held on Long Island this past weekend. (More civilized than Seafair, I suspect.)
The recipe, by Steven Bustos of The Fat Radish in Lower Manhattan, should serve at least four brunchers or inebriate one.
4 cups of organic tomato juice
1/2 tsp celery salt
2 tbsp soy sauce
2 tbsp Worcestershire Sauce
2 pinches salt, 2 pinches pepper
Sweet splash of Sriracha sauce
1/2 tbsp horseradish
Stir together and combine with 8 ounces Kanon Vodka. Serve over ice, garnish with celery and pickles.
Did we mention that Kanon Vodka is made from 100% organic wheat, distilled in a continuous, single column and mixed with fresh spring water? Sorry, we should have. You should check out Kanon's elegant website, too, which will send you to the liquor store in quest of lovely Föks (which, it turns out, are naught but Friends of Kanon).
We should note, however, that the organic tomatoes still need regular salt, celery salt, soy sauce and Worcestershire. Plus a goddamn salty cornichon as a garnish. (Thanks to Amanda Harding of Peoples Revolution PR for sending this along.) I'll try it shortly, though I'll probably use Ebb&Flow vodka from Seattle's own distillery, Interbay-based Sound Spirits.
Mundane Monday is a series of posts about less-than-exciting news.