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 ModuleEdit ModuleShow Tags

See Other Slideshows

How Somms Get Their Stars

Here are three common roads to becoming a wine pro.

5 Twists on The Classic Bloody Mary

Bartenders are rethinking the hair-of-the-dog brunch classic, and their new, mouthwatering creations will have you asking: What took so long?

5 Mardi Gras Cocktails to Try

Bring a taste of the Big Easy home this Mardi Gras with these festive drinks.

12 Top Carmenéres of Chile

Idiosyncratic Carmenère has found a comfortable home in Chile’s warm valleys.

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