The Bloody Mary is one of the most popular drinks in America (some studies put it at the top of the list). No wonder innovative Chef Geoffrey Zakarian of The National in New York City decided to take the standard up a notch.
At The National, a “Bloody Mary specialist” wheels the “Bloody Mary cart” tableside, to create guests’ dream Bloody Mary drinks. With or without a cart, you can do something similar at home for a memorable Bloody Mary experience.
Just follow these steps:
1. MIX UP A BATCH OF BASIC BLOODY MARY
Start with a basic pitcher of Bloody Mary. You can also have a second pitcher of Bloody Maria, substituting tequila for the vodka. Using a chipotle-flavored hot sauce turns a Bloody Maria into a Chipotle Maria.
Mary. Here’s the classic Bloody Mary recipe, as well as the original recipe. While the original didn’t use prepared horseradish, the classic does. We love horseradish, but some guests might not like the heat and spice. So, add a bit to the basic and enable guests to add more in Part 2, below. (We love loading our drink with horseradish.)
Ice. While your pitcher should be sitting on ice to keep the base chilled, some people like ice in their drinks.
2. CUSTOMIZE YOUR SEASONING
You can add any or all of the following seasonings:
Custom garnishing makes this the best
Bloody Mary. Photo courtesy BakonVodka.com.
Worcestershire Sauce. While Worcestershire sauce is part of your basic mix, a substantial number of people (like us) prefer a Bloody Mary with extra Worcestershire sauce. With all due respect to Lea & Perrins Worcestershire sauce, a venerable brand, the American version is made with high fructose corn syrup. If you don’t want HFCS, look for a substitute at your natural foods store or try online.
Beer. Adding beer turns a Bloody Mary into a Michelada.
Beef Bouillon. This turns a Bloody Mary into a Bloody Bull. Maggi Seasoning Sauce, a concentrated bouillon liquid, turns a Bloody Mary into a Michelada Clementina or “Chelada.”
Clam Juice. This turns a Bloody Mary into a Bloody Mariner.
Hot Sauce. Use Tabasco, sriracha (an Asian hot sauce), your favorite or ours (our favorite hot sauce is Big Papi En Fuego).
More Heat. Prepared horseradish, fresh or dried jalapeño or habanero, cracked black pepper, and/or cayenne pepper.
Celery Salt. We love the flavor it imparts to a Bloody Mary.
Bacon or candied bacon strip (speared)
Blue cheese wedge
Celery or fennel stalk
Gherkins, dill pickle spears, or pickle chips
Lemon or lime wedge
While the classic Bloody Mary drink contains some hot sauce and pepper, there are many who like it extra hot and spicy.
3. CHOOSE YOUR GARNISHES
Dress up the drink with any or all of these garnishes—speared onto a cocktail pick, added to the rim of the glass, set onto a service plate or inserted into the drink itself, as appropriate:
The National serves Bloody Marys in a 14-ounce iced tea glass. You can use a classic 11-ounce collins glass.
If you have a rolling cart, now you have another use for it. Of course, you can use your bar, a buffet, or a table.
If you’ve always wanted a rolling cart from which to serve tea, coffee or cocktails, you can get one from about $50.00.
National Bloody Mary Day is January 1st.
>The history of the Bloody Mary.
> Bloody Mary recipes.CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.