![]() ![]() Several bartenders don’t rely on just tomato juice for the base, adding in other juiced vegetables to round out the flavor. “Infusing vodka with fresh horseradish gives you all the horseradish flavor without the horseradish ‘chunkies.’”Ĭolliau agrees that other ingredients can alter the consistency she recommends mixing any seasonings into the juice the day before serving in order to hydrate the dry spices and prevent a gritty texture.Ģ. Pair other veggie juices with tomato to create a complex flavor “Horseradish is an essential ingredient, but sometimes it makes the drink a bit too chunky,” says Jean-Paul Sabatier, partner and F&B director at Jane Jane in Washington, D.C. You’ll also want to consider how other ingredients will change the texture of the cocktail. Jennifer Colliau, Beverage Director for San Francisco’s BV Hospitality (Trick Dog, Bon Voyage!), adds, “Do not skimp on the quality of your tomato juice! You want one that is thick and rich so that when you add vodka, it doesn’t get too thin and dilute.” She also suggests pureeing pickled chilies to add to the texture (and flavor) even more. Beverage Director Drew Hairston of Maydan in Washington, D.C., agrees, adding, “Don’t juice your own tomatoes unless they are at peak ripeness! Tomatoes are very acidic, and can add off-flavors to your drink if they aren’t in season.” He recommends using canned or bottles of tomato juice, like the one from Sacramento Foods. It starts out thick compared to other tomato juices and I love to use lemon zest instead of lemon juice-this also goes a long way keeping my Bloody Marys on the thicker side.”Ĭo-founder/beverage director for Lindens and Foxtail at Arlo Soho in New York City Gary Wallach says it’s safer to use canned tomatoes rather than fresh ones because they’re more consistent. ![]() ![]() And, do you like chunks or want it smooth? These answers will determine what kind of tomato ingredient you should use as your base, and what else you should add to it.Īssuming you want a thicker base, New York City’s Who’s Jac W.? Chef/Partner Joel Reiss says, “I like to start out with the old school Campbell’s tomato juice. So what’s the secret to making one of the best hair of the dog cocktails? We talked to a few bartenders to find out.Ī Bloody Mary is one of the thicker cocktails around, but you want to consider exactly how thick you want yours to be. While the basic ingredients are simple-tomato juice and vodka-the cocktail today has a much longer list of possible ingredients, including pickle juice, olive brine, clam juice, celery salt, sugar, and horseradish, plus outlandish garnishes like bacon, shrimp, pickles, olives, celery, peppers, and more. It got its name because one of the friends said, ‘It looks like my girlfriend who I met in a cabaret.’ The cabaret’s name was the Bucket of Blood and the name of the lady was Mary so it was very simple to call it a Bloody Mary.” In that piece, Bar Manager Alain Da Silva said, “The story is that there were a few customers, a few friends, and the bartender, Pete Petiot, made a cocktail for them with tomato juice and vodka. Some attribute the name to the notorious Queen Mary I of England, whose nickname was Bloody Mary because she executed hundreds of Protestants in the name of Catholicism during her reign between 15.Īnother possibility for the name origin comes from an article on the BBC about Harry’s New York Bar’s centennial celebration in 2011. It was there that he added ingredients like salt, black and red pepper, Worcestershire sauce, and lemon juice. Petiot later left Paris and started making more elaborate versions of the drink in the 1930s when he started working at the King Cole Bar inside the St. Originally named the Bucket of Blood, it also went by the name Red Snapper (although today that means a Bloody Mary with gin instead of vodka) and consisted of just tomato juice and vodka. Most sources agree that bartender Ferdinand “Pete” Petiot created the basic Bloody Mary cocktail in 1921 at the New York Bar in Paris, which later became Harry’s New York Bar. ![]() As with many famous cocktails, its origins are a little hazy, but it’s likely the drink was created in 1921 at the New York Bar in Paris, and later became famous at the St. Perhaps you’ve heard that a Bloody Mary is a good hangover cure? Whether that’s true or not (and depends on whether you believe in a little hair of the dog), January 1 is officially National Bloody Mary Day, likely in part due to the idea that ordering one at brunch after a night of partying on New Year’s Eve can only make you feel better-and keep the celebration going. ![]()
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