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Weekend Bloody Mary Cocktail


This Bloody Mary cocktail will set you right after a late night out. It's the perfect accompaniment for a hangout brunch with friends and family the next day. Now that’s a cocktail!

Wasabi peas are quite tasty with this. Voilà! The Bloody Mary!

Ingredients

  • 1 Teaspoon hot Chinese chile sauce (instead of Tabasco)
  • tomato juice and chipotle vodka
  • squeeze of half a lemon
  • beef bouillon
  • squeeze of anchovy paste
  • Dash of soy sauce and Worcestershire sauce
  • lemon salt.
  • horseradish
  • 1 grated garlic clove

Behind the Drink: The Bloody Mary

The Bloody Mary’s origin myths are as murky as the tomato juice it’s made of. But cocktail historians generally agree that one storyline probably deviates the least from the truth.

This involves a bartender named Fernand “Pete” Petiot, who conceived of a rudimentary version in the early 1920s while working at the famed Harry’s New York Bar in Paris. After Prohibition, Petiot brought the drink to Manhattan when he presided over the dapper King Cole Bar at the St. Regis Hotel. For a time, the cocktail was rechristened the Red Snapper in a nod to more delicate American sensibilities. And while at the St. Regis, Petiot dolled up the tomato-juice concoction with various seasonings—horseradish, Tabasco Sauce, lemon juice and celery salt.

It caught on. A classic was born.

Of course, other theories persist. The most fanciful is that the Bloody Mary dates to the rule of ruthless Queen Mary I of England in the mid-1550s. “The tomato juice,” according to the always-reliable Weekly World News, “represents the blood spilled, while the vodka, a ‘firewater,’ is symbolic of the queen’s brutal means of executing the martyrs.” The comedian George Jessel also claimed he invented the drink in 1939.

The Bloody Mary is not a spirits-driven drink—and that’s part of the appeal, especially among weekend home bartenders. The tomato juice and vodka form a blank canvas on which one may create freehand artistry in the medium of spices—more horseradish or black pepper for some, a touch of clam juice (which for obscure reasons makes it a Bloody Caesar, and also increases the odds that the maker is Canadian) for others. It’s a cocktail that doesn’t require a jigger, rather just a modicum of culinary instincts. It is to fine mixology what Crock-Pot Chicken Supreme is to the Le Cordon Bleu.

One final note: the Bloody Mary is not an evening drink—those who consume it after the sun has set possess personality defects and are to be avoided. It is, however, a known antidote to the common hangover, and those who drink it in the morning are to be regarded as people of great knowledge and unerring discernment.

Bloody Mary

Contributed by Wayne Curtis

INGREDIENTS:

  • 2 oz Vodka
  • 4 oz Tomato juice
  • Fresh lemon juice (about .25 oz)
  • Worcestershire sauce (3 dashes)
  • Tabasco Sauce (2 dashes)
  • Prepared horseradish (.25 tsp)
  • Celery bitters (2 dashes) or celery salt (2-3 dashes)
  • Salt and pepper
  • Garnish: Lemon wedge, celery rib, pickled green bean or as desired
  • Glass: Pint

PREPARATION:

The vodka and tomato juice are the blank canvas. Add both to a pint glass. Then add the remaining ingredients according to your taste—my preferences are in parentheses. Fill with ice and stir to combine. Garnish with a lemon wedge, celery rib, pickled green bean or whatever else you have in the fridge.

Wayne Curtis writes about drinks for The Atlantic and is the author of And a Bottle of Rum: A History of the New World in Ten Cocktails.

Thirsty for more Bloody Mary recipes and info? Check out our guide to the savory classic cocktail.


Preparation

  • Finely grate the zest from the lemons and then juice them. Juice the lime. In a nonreactive bowl, mix 3 Tbs. of the lemon juice, 2 Tbs. of the lime juice, and all of the zest with the ketchup, chili sauce, horseradish, vodka, Worcestershire, chipotle, and celery salt until well combined.
  • The sauce can be refrigerated for up to a week. Add more horseradish, chipotle, lemon juice, or celery salt to taste before serving.

Make Ahead Tips

The sauce can be refrigerated for up to 1 week.

Recipe Notes

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The Clear Bloody Mary: The Drink You Need to Try This Summer

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"Ghost of Mary" Photo: Courtesy of Hilton Austin / Cannon + Belle

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A Bloody Mary done right is, no doubt, a weekend afternoon cocktail to imbibe—also a solid hangover cure. But let’s face it, it’s not an all-day sipping kind of drink. While there’s no denying our love for a mouthwatering, salty, house-made tomato mix during brunch, it proves challenging to throw more than a couple back (and we mean this in the most delectable way possible).

Fans of the famed spiked tomato juice cocktail will be thrilled to know there’s a new, inventive version in town. And it’s perfect for summer, tasting more like a vine-ripened tomato freshly picked from the garden. Cannon + Belle, a hip eatery and bar located inside Texas’s Hilton Austin, created a clear version that’s much easier to drink—aptly named Ghost of Mary. At first glimpse, thoughts of how this could possibly be a replacement for the beloved bright red beverage run through your head. One sip in and you’ll be pleasantly surprised. The key ingredient? Tomato water—technically speaking, consommé. Vibrant and refreshing, it will make you fall in love with the rich, salty, nutritious beverage all over again.

“The inspiration for the drink came from the tomato consommé that is served with our seed-crusted snapper dish on the Cannon + Belle menu,” says Yesica Arredondo, the restaurant’s chef de cuisine. It was such an unforgettable taste, the eatery decided to create an “interesting twist to a classic cocktail”—and definitely our favorite new way to enjoy the celebrated beverage.

Tomato water also makes it sound a lot healthier, no? House-made consommé is created via a boiling and straining process. Local tomatoes and herbs along with seasonings are filtered several times to create a clear tomato water. “It just begs for vodka and garnishes,” Arredondo says. “The consommé has herbal notes often lost in a traditional Bloody Mary.” Thus making it a stellar alternative to try when the temperatures start to rise.

The most obvious difference, she relays, is the color—clear versus red. “It’s also not thick like a traditional tomato juice and comes across as bright and herbal,” adds Arredondo. The spices and other ingredients are forward on the palate. “The consommé packs a better flavor punch but is much lighter—with our filtration process, it is also much easier to drink and less filling,” she says. For those who prefer to kick it up a spicy notch, Cannon + Belle tops off the Ghost of Mary with habañero bacon and pickled vegetables. “It adds a little spice to the drink if it sits in the drink for a while—but not enough to affect the flavors,” she explains.

If you’re not able to jet over to Austin to check it out firsthand, we’ve scored Cannon + Belle’s coveted recipe so you can re-create what’s sure to be summer’s most memorable cocktail at home.

Ghost of Mary1.5 oz. vodka (Cannon + Belle uses local Dripping Springs Vodka) 4 oz. tomato consommé (see recipe below) Several turns of fresh ground pepper 1 to 2 dashes Tabasco

Shake with ice and strain into a Collins glass over fresh ice. Garnish with habañero bacon and pickled vegetables.

Ghost of Mary Consommé4 cloves garlic 1/4 white onion, minced 1 T cumin oil 1 red bell pepper, minced 6 Roma tomatoes, diced 1/4 cup pink peppercorns 2 tsp. celery salt 2 tsp. smoked salt Dash of Old Bay seasoning 3 celery sticks, chopped 3 jalapeños, chopped 1 lemon Parsley (to taste) Thyme (to taste) 3/4 cup white wine vinegar

Combine all ingredients with water and bring to a boil. Add in seasoning and herbs, and reduce to a simmer for approximately 15 minutes. Run liquid through filter three times to remove all pulp and seasoning—leaving behind a clear consommé.


INGREDIENTS

    • 2 key limes, sliced, plus more for ice cubes
    • Simple syrup
    • 1 pinch celery salt
    • 1 pinch coarse black pepper
    • 1 pinch crushed red pepper
    • 1/2 tbsp / 7.5 ml Worcestershire sauce
    • 1/2 tbsp / 4.5 g grated fresh horseradish root
    • 2 oz / 60 ml Clamato® picante juice
    • 2 oz / 60 ml tomato juice
    • 1 1/2 oz / 45 ml premium vodka
    • 1 dried lemon slice, for garnish
    • Organic celery, carrot and tomato, skewered on a small metal skewer (pincho), for garnish

    Hello Betty - Oceanside

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    Whether it’s brunch, lunch or dinner you can’t go wrong with any of Hello Betty’s widely regarded, incredibly fresh, fish tacos. Devour some of Betty’s Biscuits to get started and wash it down with one of their spicy bloody mary oyster shooters to enhance your mood. Hello Betty has one of my favorite bloody marys, “Every morsel has an umami flavor that is rich, deep and elevates the warmth of the tomato juice,” and a michelada mary that’ll have you brunchafced on this MLK weekend!


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    • 1 quart tomato juice
    • 1/2 cup vodka
    • 2 tablespoons Frank's RedHot® Original Cayenne Pepper Sauce
    • 2 tablespoons French's Reduced Sodium Worcestershire Sauce
    • 2 tablespoons prepared horseradish
    • 1 tablespoons Lemon juice
    • 1 teaspoons McCormick® Celery Salt
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    What do you garnish this with?

    Well, garnishes are really up to you… You can go as simple as a celery stalk or as intricate as a pickled vegetable kabob. People sometimes even use a shrimp cocktail appetizer to garnish a bloody mary, it really is up to you, how much you want to garnish it.

    Are you supposed to eat the garnish?

    Of course! The garnish is made of edible ingredients and is meant to be a snack to enjoy as you sip your beverage.

    Can a bloody mary help a hangover?

    Well, it is rumored that drinking a bloody mary the morning after drinking a lot of alcohol can help your body focus on the new alcohol in your bloodstream and ignore the old. Then the tomato juice and the other ingredients supposedly help to replenish your body with vitamins. There’s no official proof this works, but some people believe that it works wonders. Personally, I do not suggest getting over a hangover by drinking more alcohol.


    Best Bloody Mary Recipes

    Eric Medsker

    By: Smirnoff

    Bartels credits Smirnoff for helping bring the Bloody Mary into the spotlight over the years. &ldquoLiquor companies today have navigable approaches to advertising campaigns, the people at Smirnoff wanted to bring undivided attention to the Bloody Mary after the 1950s, which is only fitting, as they were responsible for bringing us vodka in the 1930s! Their efforts snowballed into the '60s, '70s and '80s as the Bloody &ndash and vodka as we know it today &ndash only escalated.&rdquo Case in point, this classic Bloody Mary recipe from the 1971 book by the brand, the "Smirnoff Brunch Book."

    &ldquoSome earlier Bloody recipes have A-1 steak sauce in place of Worcestshire, elevating the garlic and vinegar profile.&rdquo This recipe acts as a great starting place for conjuring your own signature Bloody Mary recipe. Once you master this, swap out ingredients or spirits as you fit.

    Ingredients:

    • 1 ½ ounces Smirnoff vodka
    • 3 ounces tomato juice
    • Juice of half a lemon
    • Pinch each of salt, pepper and celery salt
    • ½ teaspoon A-1 steak sauce
    • Garnish with a celery stalk
    Eric Medsker

    By: Brian Bartels, Bar Sardine, New York City, New York

    &ldquoNew Yorkers love a great brunch,&rdquo says Bartels. &ldquo Saturdays and Sundays [you] will find our restaurants packed with diners and Bloody Mary enthusiasts, requiring our recipes to live up to their hype. When we opened Bar Sardine summer 2014, we wanted an all-day Bloody Mary on the menu, and call me Dr. Seuss, but I couldn&rsquot stop thinking about green Bloodys."

    Bartels&rsquo Green Bay bloody calls for cucumbers and tomatillos, giving it a glowing green hue. &ldquoTomatillos can be a little fussy with size and consistency, and in the winter they tend to raise in heat after sitting for a day or two, but when they behave, wow. High five somebody."

    Ingredients:

    • 3 dashes Worcestershire
    • ½ ounce fresh lemon juice
    • 4 ounces Green Bay Bloody Blend (see below)
    • 1 ½ ounces Vodka (Bartels prefers Death&rsquos Door)
    • Garnish with a skewered cornichon, long cucumber, celery stalk

    Add all ingredients in a cocktail shaker filled with ice, roll between the shakers six to eight times, then serve over fresh ice in a cider glass (ideally 16 ounces) half-rimmed with celery salt, garnished with cornichon and a lengthwise cucumber slice wrapped around the inside of the glass or rolled into the celery stalk.

    Green Bay Blend

    Makes: 1 quart

    • 1-pound cucumber (approximately one cucumber)
    • ½ pound tomatillos (approximately six tomatillos)
    • 10 parsley leaves
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon celery salt
    • 1/4 teaspoon kosher salt
    • 1-ounce house Serrano pepper sauce (see below)

    Serrano Hot Sauce

    Makes Approximately: 4.5 quarts

    • 5 Serrano peppers
    • 3 quarts water
    • 1-quart rice vinegar
    • 120 grams sugar
    • 90 grams salt

    Combine water, vinegar, salt and sugar in a pot and bring to a boil. Then let cool. Puree peppers in blender, then pass through fine strainer. Combine puree and pickling liquid. Add more water if further dilution (less spiciness) is necessary. Keep refrigerated for up to one month.

    Eric Medsker

    By: Shannon Ponche, Leyenda and Clover Club, Brooklyn, New York

    &ldquoBloody Marys get plenty of recognition in the United States, but Mexico put Michelada&rsquos [beer spiked with lime and tomato juice] on the map,&rdquo explains Bartels. &ldquoMichelada drinkers know how to celebrate and respect spice, and this recipe not only handles both, its fruity kick ties the whole room together. Sangritas (&ldquolittle blood&rdquo in Spanish) were created nearly one-hundred years ago as terrific sipping accompaniments to tequila your friend may have secretly bought for you.&rdquo

    This drink is a veer from the usual trappings of a Bloody Mary, but an excellent sunny day sip nonetheless. &ldquoI recommend beginning with making the Sangrita mix. It also doesn&rsquot hurt to crack open one of the cold beers while preparing said Sangrita mix, as life, not unlike fireworks on the Fourth of July, can be far too short.&rdquo

    Carrot-Papaya Sangrita

    • Finished recipe serves approximately 7-8
    • 6 ounces papaya puree (Perfect Purée brand)
    • 6 ounces carrot juice
    • 1-ounce fresh lime juice
    • 1-ounce fresh orange juice
    • ½ teaspoon dried guajillo chile, ground
    • ¼ teaspoon dried chipotle chile, ground
    • ½ teaspoon salt

    Stir all ingredients together and let sit for one hour. Strain into a pitcher if serving immediately, or store in a sealed container and keep cold for up to two days.

    Michelada Ingredients:

    • ½ ounce lime juice
    • 2 ounces Sangrita
    • Top with Presidente or Negra Modelo beer
    • Garnish with a lime wedge

    Combine all ingredients in (ideally) a cold pint glass with half salted rim.

    Whether you're hosting a brunch or you need a hair-of-the-dog drink after a night out partying, keep these top Bloody Mary recipes in mind. And don't forget to give them your own twist.

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    Watch the video: Bloody Mary Cocktail (January 2022).