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MARYS THAT ARE BLOODY GOOD
By Robert Plotkin
The Bloody Mary is perhaps the most singular drink in the lexicon of mixology. It’s a drink every bartender makes, and yet no two bartenders make it the same. When made well, the Bloody Mary is an absolute work of art — robust, nutritious, and loaded with taste.
The drink is deceptively simple, however. It’s usually made with vodka, although gin, tequila, and aquavit are popular substitutes. With the advent of flavored vodkas, the range of choices has expanded. Peppered vodkas, such as Absolut Peppar and Stolichnaya Pertsovka, marry perfectly with Bloody Mary mix. Lemon- or citrus-infused vodkas, such as Stolichnaya Limonnaya, Absolut Citron, or Zone Peach Vodka are also excellent options.
• THE UNDERCARRIAGE — As every bartender knows, the secret to a world class Bloody Mary is in the mix. Most start with a base of tomato juice, however, a great mix can be made using Clamato, or V-8 juice. The next step is to add the modifiers. Worchestershire sauce, prepared horseradish, and Tabasco sauce are considered a must. Other options to consider include A-1 sauce, Mexican hot sauce or pureed salsa, pickle juice, soy sauce, olive juice, cilantro, fresh lime or lemon juice, Angostura bitters, and jalapeño pepper juice.
• THE SPICE OF LIFE — The true creative artistry comes into play when adding the seasonings. Celery salt, salt, and ground black pepper are just the beginning. Cayenne pepper, cumin, paprika, crushed dried red peppers, onion powder, garlic salt or powder, thyme, Chinese mustard, seasoned salt, chili powder, cardamom, Italian seasoning, ginger powder, Old Bay seasoning, and basil round out the shopping list. And whether you use a pinch, a teaspoon, or a dash of any of the above is entirely up to you.
• CREATIVE VARIATIONS — There are several classic variations on the Bloody Mary. The Bloody Caesar is made with the addition of clam juice, or Clamato juice. Add beef bouillon to your Bloody Mary mix to make the hearty Bloody Bull. The Bloody Maria is made with tequila instead of vodka, the Red Snapper substitutes gin, and the Danish Mary is made with aquavit.
The keynote to Bloody Marys is creativity. A good example is the Mango Mary, a specialty at Jake’s Bar in the Cleveland Marriott. It features Absolut Peppar, white wine, V-8 juice, horseradish, and overripe mangos. The Bloody Bastard is a savory drink made with Bass Ale, horseradish, and Bloody Mary mix. Add equal parts of Stolichnaya Limonnaya and Pertsovka to turn it into the Bloody Russian Bastard. Dry Sack Sherry provides the fabulous flavor in the Bloodhound.
The Bloody Mary has also found its way into shooter form. The Bloody Nose is a fiery combination of Absolut Peppar, horseradish, a raw oyster, and Bloody Mary mix. A slight variation on the theme is the Oyster Shooter, a Louisiana specialty made with Tabasco sauce, horseradish, cocktail sauce, draft beer, and a raw oyster. The famed Oyster Shooter at 72 Market Street in Venice, CA, is made with tequila, tomato juice, diced avocado, cilantro, jalapeño peppers, green onions, and a raw oyster.
• COUP DE GRACE — The final touch to any noteworthy Bloody Mary is the garnish. More than a mere embellishment, the garnish should be considered an ingredient in the drink. The classic garnish is celery. Use only the tender, interior pieces, not the fibrous, outer stalks. Also, leave the leafy greens left on; it gives the celery a fresh, attractive appearance.
Fresh lime and/or lemon wedges are the other standard garnish on Bloody Marys. They add a delightful citrus tang to the drink. But no need to stop there. Optional garnishes include scallions, cooked and peeled shrimp (or prawns), dill pickle spear, beef jerky, Slim Jims, asparagus, speared tomatoes, cucumber spears, or pepperocinis or small jalapeños peppers.
Bloody Marys are as unique as your signature, and speak volume about your bar’s degree of creativity. Have fun and make a masterpiece.
Try one of these great recipes by Robert Plotkin:
BLOODY BASTARD
Bucket or house specialty glass, ice
Salted rim, (optional)
Build in glass
1/2 fill Bass Ale
1/2 fill Bloody Mary mix
Add 1/2 Tbsp. horseradish
Lime wedge and peeled shrimp garnish
BLOODY CAJUN
Bucket or house specialty glass, ice
Salted rim, (optional)
Build in glass
1 1/2 oz. Vodka
1/2 tsp. onion powder
1/4 tsp. crushed thyme leaves
Pinch red pepper
2 pinches paprika
Fill with Bloody Mary mix
Lime wedge and celery garnish
BLOODY MARY, MICHILATA
Bucket or house specialty glass, ice
Salted rim, (optional)
1 1/4 oz. Gold Tequila
3/4 oz. fresh lime juice
1/2 oz. fresh lemon juice
3-4 dashes Tabasco sauce
1/4 oz. white wine vinegar
1-2 pinches salt
1-2 pinches seasoned salt
2 pinches black pepper
3 oz. tomato juice
Shake and strain
Fill with Tecate Mexican beer
Lime wedge garnish
BLOODY TEX-MEX
Bucket or house specialty glass, ice
Salted rim, (optional)
Build in glass
1 1/2 oz. Vodka
1/2 tsp. chili powder
2 pinches ground cumin
2 pinches paprika
Fill with Bloody Mary mix
Lime wedge & celery garnish
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