Make a Zesty Bloody Mary
By Margy Rochlin
Publication Date: 11/16/2008
The classic Bloody Mary—c enterpiece of many a festive brunch—combines tomato juice with a citrus tang, spicy seasonings and, of course, a bit of vodka.
“Bloody Marys are like barbecue,” says Chris Ojeda, mixologist at Osteria Mozza in L.A. “ Everyone has his own recipe and thinks it’s the best.”
To create your own, Joel Black of L.A.’s Comme Ça restaurant suggests mixing 2 oz. vodka and 4 oz. Bloody Mary mix with a pinch of celery salt and cayenne pepper, 2 dashes each of Tabasco and Worcestershire sauce, 3/8 oz. olive juice, and a squeeze of fresh lime and lemon. Ojeda skips the cayenne and lime, uses tomato juice instead of store-bought mix, and replaces the olive juice with 1/2 tsp horseradish.
To personalize your drink, add a signature garnish—blue cheese-stuffed olives, dill pickle spears, or a jumbo shrimp. Ojeda sprinkles sea salt and black pepper on the drink’s surface, then adds a celery stalk and olive. Black pays homage to New Orleans with pickled green beans, okra, and olives for garnish, then seasons the rim of the glass with large-grain salt, cayenne, chili powder, garlic salt, and red pepper for extra punch.