5 Twists on The Classic Bloody Mary
Current mixology is all about tearing down and rebuilding classic cocktails (Bourbon-ginger negroni anyone?). Yet, besides crowning it with a crowd of gimmicky garnishes like bacon, stuffed jalapeños and mini cheeseburgers (or all three), the basics of the Bloody Mary remain roughly the same. With few exceptions, most bars still serve a combination of vodka, tomato juice, horseradish, Worcestershire sauce, hot sauce, lemon or lime juice, salt and pepper.
Stranger still: Mixologists will use farm-to-bar produce for most of their menu, but when slinging a Bloody Mary many still use store-bought tomato juice or even—gasp—premade mixers, says Naren Young, of New York City’s Bacchanal.
Thankfully, a handful of self-respecting barkeeps like Young are reinventing this brunch favorite with fresh veggies, different liquors (or none at all) and garnishes that actually serve a purpose beyond a high calorie count.
Here are five to serve up at your next morning smorgasbord. >>>
—Mike Dawson & Jason Rowan
Recipes by Naren Young
Photos by Penny De Los Santos
Styling by Roscoe Bestill