Serious Eats
Serious Heat: Bloody Mary Love
Bloody Marys are one of those things that, like cilantro, inspire pure love or massive hatred. At Chile Pepper, we're split right down the middle. Personally, I think a Bloody Mary must include a strong hit of horseradish, celery salt, a sprinkle of lemon zest and, of course, a celery stalk. What's a must-have for you?
As alcohol folklore goes, it was the sophisticated palates of New Yorkers who thought the Bloody Mary was bland when it debuted at the St. Regis Hotel's King Cole Bar in Manhattan in 1934. An American bartender, Fernand "Pete" Petiot, who had mixed equal parts of tomato juice and vodka while working at Harry's New York Bar in Paris during the 1920s, created today's traditional libation by adding a of kick black pepper, cayenne pepper, Worcestershire sauce, lemon juice and a splash of Tabasco.
We can be as adventurous as Pete was back in the day by adding different herbs, spices, juices and garnishes to a Blood Mary. Try adding a tablespoon or two of barbecue sauce, or riff on the Orange Julius drink by blending it with ice and adding milk or cream. Why not swap the vodka and make a cousin of the Bloody Mary, adding Irish whiskey for a Bloody Molly or Guinness for a Bloody Maureen. Tomato juice lends itself to versatility and experimentation, so your imagination is the limit.
Ingredient Ideas:
Tomato juice or vegetable juice such as V8
Vodka, plain, citron or pepper
Freshly grated horseradish or wasabi
Grated onion
Garlic (fresh or powdered)
Lemon or lime juice
Mustard
Celery salt or Old Bay Seasoning
Sea salt or kosher salt
Black pepper or crushed Sichuan peppercorns
Red pepper flakes or cayenne pepper
Dill
Rosemary
Tobasco sauce
Worcestershire sauce
Vinegar
Brown sugar
Substitutions for tomato juice or combine with tomato juice:
Beef consommé or boullion
Clamato
Barbecue sauce
Various alcohols (to create versions of Bloody Mary drinks)
Garnish:
Shrimp
Celery stalks
Fresh lemon wedges
Olives (plain or stuffed with garlic, jalapeno or blue cheese)
Jalapeño pepper
Caperberries
Pickled onions
Pickles or cornichons
Mushrooms
Pickled vegetables (we're partial to Rick's Picks)
Pepperoncini
Article by Amie Smith. Photography by Bill Milne.