| | Directions | 1. Heat small skillet on medium heat. Add fennel seed; cook and stir about 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a rolling pin or a mortar and pestle. Pour fennel into small bowl with vodka.
2. Make a small “x” in the top and bottom of each cherry tomato. Add to the bowl along with the olives. Let stand 4 hours or overnight to marinate. Drain, reserving vodka mixture. Thread 1 tomato and olive onto each of 4 cocktail skewers.
3. Stir tomato juice, reserved vodka mixture, lemon juice and peri-peri sauce in large pitcher until well blended. Pour into ice-filled glasses. Garnish with tomato and olive skewers.Test Kitchen Tips:
- Serve in beverages glasses rimmed with fennel sea salt. Place 1 tablespoon McCormick® Fennel Seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until ground. Mix with 3 tablespoons McCormick® Gourmet Collection Sicilian Sea Salt on small plate. Wet outside rims of beverage glasses with lemon wedge. Dip glasses into fennel sea salt to coat.
- Peri-peri sauce is a fiery chile sauce with origins in Portugal and Africa. It is often used as a marinade for chicken or shrimp, or as a condiment. It can be purchased in gourmet markets or online specialty stores.
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Prep Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 2 teaspoons McCormick® Fennel Seed |
| - | | 1/2 cup vodka |
| - | | 4 small cherry tomatoes |
| - | | 4 small pimiento-stuffed Spanish olives |
| - | | 3 cups tomato juice |
| - | | 2 tablespoons fresh lemon juice |
| - | | 1 tablespoon peri-peri sauce |
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