Temple Garden Recipe

Prepare clarified tomato juice (if not pre-made)

If you don't have pre-clarified tomato juice, clarify 6 oz strained tomato juice using 1 egg white: whisk egg white into tomato juice then let sit 10 minutes, then gently heat to 120–140°F while stirring until curds form, strain through fine mesh lined with cheesecloth. Chill and measure 1 oz for the recipe. (If you have clarified tomato juice ready, skip this step.)

Add 2 oz vodka, 0.5 oz Baldoria Umami Dry Vermouth, 1 oz clarified tomato juice, 0.5 oz olive brine, 0.25 oz fresh lemon juice, 2 dashes Worcestershire sauce, and 1 dash hot sauce into a cocktail shaker.

Add 6 large ice cubes to the shaker. Seal and shake vigorously for 12–18 seconds to chill and dilute slightly, then immediately double-strain (fine mesh plus Hawthorne strainer) into a chilled coupe or Nick & Nora glass. Double straining removes small solids and ensures clarity from the clarified tomato juice.

Lightly moisten the rim of the glass with the 0.25 oz extra olive brine. Optional: dip or sprinkle a very light pinch of smoked paprika around the moistened rim to add aroma and subtle color.

Thread 3 filthy blue cheese stuffed olives onto a cocktail skewer and rest across the top of the glass so olives sit over the drink.

Serve immediately. The clarified tomato keeps the drink silky and bright while the umami vermouth and olive brine add savory depth; the stuffed olives provide a salty, tangy finish.