Chef Mourad Lahlou’s Harissa Bloody Mary



Prep Time

5 minutes

Cooking Time

5 minutes

  • ½ cup cherry tomatoes, halved, plus 3 for garnish

  • ½ cup spicy tomato juice

  • 2 ounces vodka

  • 1 tablespoon fresh lime juice

  • 1 teaspoon Pikarome harissa

  • Ice

  • 1 teaspoon balsamic vinegar

  • Pinch of sea salt

  • Pinch of ground black pepper

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Harissa can take something familiar to a whole new place—and with very good reason. This Bloody Mary is one of the most popular cocktails at curating chef Mourad Lahlou’s San Francisco restaurant called Aziza. For even more recipes, check out Lahlou’s cookbook here.

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In a cocktail shaker, muddle the tomatoes. Add the tomato juice, vodka, lime juice, and harissa. Fill the shaker with ice, then shake well and strain into a rocks glass filled with ice. Drizzle the balsamic vinegar over the top, season with salt and pepper, and garnish with the 3 remaining cherry tomatoes.

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