A weekend classic is the Bloody Mary. It is refreshing as a virgin or when given a little kick of vodka. Either way, it is something of a weekend brunch affair, and we are kind of living a never-ending weekend.
This version is by Gabrielle Hamilton, a James Beard award winning chef and owner of Prune, a bistro in the East Village. Prune is a small place with lots of 2-tops; it opened in 1999 and just closed its doors in March due to the virus. Their lease extends another ten years so hopefully they will reopen with just one big 10-top socially distanced table.

Yields six drinks (recipe for just one is below)
Ingredients
For the Bloody Mary Mix
1 (46-ounce) can Sacramento brand tomato juice (5 3/4 cups)
¾ cup plus 1 tablespoon Gold’s Prepared Horseradish
½ cup fresh lemon juice (from 3 or 4 juicy lemons)
½ cup Lea & Perrins Worcestershire sauce
2 teaspoons freshly ground black pepper
2 teaspoons Diamond Crystal kosher salt
2 teaspoons Tabasco hot sauce
For Serving
Ice
Tito’s Handmade Vodka, for spiking (optional)
Celery ribs, pimento-stuffed olives and lemon wedges, for garnish
Preparation
Whisk together all the Bloody Mary mix ingredients, transfer to a bottle and shake well just before using.
Fill tall glasses with ice; pour the bloody Mary mix on top.
If using the vodka, mix 1/4 cup vodka with 1/2 cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass.
Garnish with a leafy interior rib of celery, a wooden skewer of olives and a lemon wedge.
For One Serving
4 ounces tomato juice
1 tbsp. horseradish
2 tsp. lemon juice
2 tsp. Worcestershire
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot sauce
3 tbsp. vodka (equals one shot, optional)
Source: NYT
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