Sunday, July 1, 2012

Cool and Spicy Tomato Dilly Drink

Ah the dog days of summer. We’re sure in the think of them where I live. We’ve not seen enough rain, either, just to compound matters. It’s nice to have something cold and light to drink on days like these. Soda and punch are easy first choices, but some days it’s nice for adults to get away from the sickly sweet kids drinks. It’s nice for the kids, once in a while, too. You may remember my musings on the challenges of adult non-alcoholic drinks, “Mormon mixology,” a few weeks ago.

Lemonade is a great first choice, but that’s not what I’m sharing today. Instead, we’re going to look to the Lion House Restaurant for some inspiration. This is my take on their “Hot Zippity Tomato Dill Drink.” I prefer the name, Tomato Dilly.There’s no hot involved in my variation, unless you mean the Tabasco sauce.

Equipment Needed
Large pitcher
Large spoon
Can opener

48 oz. canned vegetable juice (like V8) or tomato juice
3 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons Worcestershire sauce
3 - 4 drops Tabasco sauce
1/2 cup dill pickle juice
1/3 cup lemon juice

Mix all the ingredients together in a large pitcher. Refrigerate until well chilled, at least 2 hours.

Makes about 8 cups, or 4-6 servings.

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