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Bloody Mary Memorial Day

Writer's picture: Caroline La VoieCaroline La Voie

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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