5 Twists on The Classic Bloody Mary

1 of 6

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 

1 of 6
Edit Module
Edit Module

Related Articles

Lemon-Ricotta Blueberry Pancakes

Wine is Where the Heart Is

Booze & Wine on Wheels: Get Your Next Drink at these 7 Mobile Bars

Form meets function inside these Pinterest-worthy mobile bars.

Argentina's Must-Try Wines

These must-try wines lie at the heart of the country’s success.

5 Twists on The Classic Bloody Mary

1 of 6
Edit Module Edit Module
Edit Module

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Edit Module
Edit Module

Shop

Edit Module
>
Edit Module
Edit ModuleShow TagsEdit Module

Related Web Articles