Bloody Mary

 RSS    

Ask a hundred people for their Bloody Mary recipe, and you will get a hundred variations -- from spicy to sweet to herbaceous to smoky. That's because vodka and tomato juice can stand up to a lot of experimentation.

Comedian George Jessel, the man credited by many with inventing the cocktail, made his Bloody Mary with a simple mixture of vodka and tomato juice. It fell to bartender Fernand Petiot to kick it up with spices, Worcestershire sauce, lemon juice and ice -- more or less the form we know and love today.

Still, the Bloody Mary remains the ultimate improvisational drink. So feel free to play around. Here are a few tips to get you started:

--Bloody Marys aren't just for summer brunch anymore. They can be customized to suit any occasion, any time of year. Pair a spicy Bloody Mary with your next steak dinner and you may never drink red wine again.

--While it is always a good idea to use quality alcohol when making a cocktail, there is no need to break the bank when buying vodka for your Bloody Mary. The tomato juice and spices will simply overshadow the nuances of a high-dollar bottle. Just find something that suits your taste buds and your wallet. In other words, don't use the stuff your Russian friend smuggled over in his carry-on.

--Don't be afraid to experiment with something other than 100 percent tomato juice. Many successful Bloody Marys have been made with Clamato, V8, beef bouillon, and even steak or barbecue sauce.

-- Although you can make a perfectly good Bloody Mary on the spot, try mixing your base (everything but the alcohol, ice and garnish) ahead of time. Put it in the refrigerator for several hours (overnight is best, but even an hour will be beneficial). This will allow the ingredients to meld together, creating a more flavorful cocktail. Simply fill a glass with ice, add the desired amount of vodka, top off with your base, and garnish.

--Celery is so yesterday. Give yourself permission to experiment with garnishes. One of my favorite Bloody Marys is served at The Bazaar by Jose Andres in Beverly Hills, Calif., which tops its version with a miso foam. Another favorite is the Bloody Mary at Simon LA in Los Angeles, which goes all out with salami and parmesan cubes.

Kevin's Spicy as Hell Bloody Mary

I like my Bloody Mary spicy, made with fresh herbs, and garnished with crispy (almost burnt) bacon and a dill pickle spear. This is bold and spicy but oh so good. And, yes, I ate it with a steak.

Serves 6-8

Base:

1 quart tomato juice

4 ounces Worcestershire

2 ounces lemon juice

1 to 2 tablespoons hot sauce, to taste

1 tablespoon black pepper

1/4 cup horseradish

1 tablespoon cilantro, finely chopped

1 green onion, finely-chopped (use both green and white parts)

1 tablespoon parsley, finely chopped

Vodka

Dill pickle spears

Crispy bacon

Combine the ingredients for the base in a pitcher. Stir gently, but thoroughly. Refrigerate for at least 1 hour (but preferably overnight).

When ready to serve, fill each glass with ice. Add 2 ounces of vodka. Top each glass off with base mixture. Garnish with pickle spear and bacon.

Kevin Garbee is a comedian and freelance wine / spirits writer based in Los Angeles.

 RSS    

The Endlessly Improvisable Bloody Mary: Not Just for Brunch Anymore

(c) 2009 KEVIN GARBEE