Mixology 101 w/The Steer: The Perfect Bloody Mary
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There is always room for a new perspective on a classic drink. Here, bartender Charlie Tripi of The Steer Restaurant and Saloon gives us his favorite Bloody Mary Recipe.
The popularity of the Bloody Mary is due in part to its flexibility. In addition to its appeal both in the morning and at night, variations of the drink abound; some like lots of garnish, some like it stirred, some like it with a kick (as Tripi does- he adds an extra dash of hot sauce and a heavy dose of horseradish).
Father’s Day is fast approaching- it might be a nice time to surprise Dad with a home cooked breakfast or brunch complete with the perfect Bloody Mary.
The Steer’s Bloody Mary
1 cup of ice 1 ½ shots citrus vodka fill glass with 3/4 tomato juice dash of celery salt
1 tsp hot sauce (more for an extra kick) 1 tsp Worcestershire sauce 1 dollop horseradish squeeze of fresh lemon and/or lime slices splash of olive juice
Shake, and serve with a celery stalk garnish.
The Steer Restaurant and Saloon, 3151 Main, 838.0478
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ablejack
Nice basic Bloody Mary. Next time you make them at home, try gin instead of vodka. Sometimes the drink is called a Ruddy Mary when made with gin. During the fifties the gin version was called a Bloody Mary in the Northeast. The vodka version was referred to as a Red Hammer. I prefer the herbal qualities of gin with mine. As a side note, the best gin is g'vine.
http://www.g-vine.com/home.html
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