Saturday, December 31, 2016

Six Easy Twists on the Bloody Mary

Some cocktails, you like; others, you crave. And when in search of morning-after hair of the dog, no other drink compares to the bloody. Savory, spicy, salty, and often camouflaging the booze within, the Bloody Mary is a purpose-built cocktail, intent on restoring the drinker to a sounder state. In other words: It’s perfect for New Year’s Day.

But just as it can be hard to muster up the energy to make a pot of coffee when caffeine is all you need, whipping up a great bloody when the need arises is easier said than done. Sure, Zing Zang is a noble way to go, but it's a new year, and you can do better.

That’s why we’ve rounded up six no-fail twists on the classic, each from one of New York’s top mixologists or chefs. They’re exactly what you’ll want if you’re craving the type of complex drink you’d order at brunch—a flavor-packed tomatillo bloody or clarified “bloodless” Mary, perhaps—but lack the time, patience, or fully sober state of mind to execute your vision. (...)

The Booziest Mary
from Marcus Samuelsson of Red Rooster Harlem

Samuelsson’s “Bloody Rooster” gets a bright lift from citrus and olive brine, and a higher-than-usual proportion of vodka makes it a serious eye-opener.

1 1/2 cups tomato juice
1/4 cup grated horseradish
1/8 cup fresh orange juice
1/8 cup fresh lime juice
1/8 cup Cholula hot sauce
1 tbsp. Worcestershire sauce
1 tbsp. green olive brine

Mix together well in a sealable container. Cover and refrigerate until ready to use. Makes enough mix for about 10 drinks.

For each drink
1.5 oz. bloody mix
1.5 oz. vodka

Pour bloody mix and vodka into a collins glass and stir. Fill the glass with ice and stir again. Garnish with a lemon wedge and pickled okra—ideally on a bamboo skewer.

The Detox Mary
from Naren Young of Dante

With the aid of a juicer, this “All Day Bloody Mary” mix comes together in minutes. And with enough vegetables to pack a Naked juice, it’ll fortify you in more ways than one.

4 cups fresh tomato juice
1/2 cup carrot juice
1/2 cup celery juice
1/2 cup fennel juice
1/2 cup cucumber juice
1/2 cup red bell pepper juice
2 oz. lemon juice
1/2 tbsp. tomato paste
1 tbsp. ground Maldon salt
3/4 tbsp. celery salt
3/4 tbsp. ground black pepper
1.25 oz. Worcestershire sauce

In a large, sealable container, dissolve tomato paste in lemon juice. Add all remaining ingredients and stir well. Cover and refrigerate overnight. Makes enough mix for about 10 drinks.

For each drink
5 oz. bloody mix
1.5 oz. vodka (Aylesbury Duck recommended)
0.25 oz. Ricard pastis
2 dashes green Tabasco sauce
2 dashes red Tabasco sauce

Combine all ingredients in highball glass with ice and stir. Garnish with any and all of the following: skewer of pepperoncini, cherry tomato, and/or cornichon; cucumber stick; grated horseradish.

by Carey Jones, Bloomberg |  Read more:
Image: Dante