"Tomato juice, Worcestershire sauce, horseradish, black pepper, lemons, celery. The standard components of a classic Bloody Mary read more like a shopping list than a cocktail recipe. And that's before you factor in some of the near-comically complex variations cropping up on modern bar menus. Everything from beef bouillon to oyster juice, pulverized okra to anchovy pasteit's all fair game these days."
"As is the once-immutable category of liquor at its core. I know that vodka is classic but I've had fantastic ones with gin, aquavit, tequila and mezcal, says Jonathan Adler, the award-winning beverage director at Shinji's in Manhattan. He's referring to variations called the Red Snapper, Nordic Mary, and Bloody Maria, respectively. For me it can really be any spirit as long as it's clear; meaning no barrel aging."
"But as elaborate as its preparation can bedon't even get us started on the oneupmanship of the garnish gamethe drink's appeal is quite simple. The Bloody Mary is an umami-rich, savory sipper that drinks like a meal. And it's even socially acceptable for that meal to be breakfast. Which is why despiteor perhaps even because ofthe arsenal of ingredients necessary for assembly, it's one of the most legendary cocktails of all time."
Tomato juice, Worcestershire sauce, horseradish, black pepper, lemons and celery form the classic Bloody Mary base, while additions like beef bouillon, oyster juice, pulverized okra, and anchovy paste expand its flavor profile. The cocktail accommodates many spirits: vodka remains traditional, but gin, aquavit, tequila, and mezcal are common alternatives when the spirit is unaged and clear. The drink emphasizes umami and savory notes and often functions as a meal in a glass suitable for breakfast. Fernand Petiot created the original recipe at Harry's New York Bar in Paris and later introduced it to New York, where it was briefly retitled the Red Snapper with gin during the 1930s.
Read at www.esquire.com
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