Morning, Noon and Night
Perhaps the best thing to come of the
Bloody Mary’s sophisticated makeover
is that it’s not considered just a brunch
cocktail—or hangover helper—anymore.
Look for spicy, Bloody Mary-inspired
drinks at night too. The drink gets prime-time play at Dylan Prime in New York’s
Tribeca neighborhood in the form of the
Bloodless Mary Martini. The steakhouse’s
version centers on the homemade vodka,
infused with horseradish celery seed and
pepper, shaken and served in a martini
glass rimmed with celery salt.
The Bloody Martini at Meritage
Restaurant in the Boston Harbor Hotel
is also elegant enough for the evening
stage, made with puréed yellow heirloom
tomatoes, muddled basil, tomato-infused
vodka and Tabasco, strained into a martini glass and garnished with skewered
pear tomatoes.
Tomato Water Bloody Mary
• 1 ½ oz citrus-flavored vodka
• 5 oz tomato water mixture*
Roll tomato water and vodka in shaker. Pour over ice in a highball glass.
Garnish with small sun gold tomato or a fresh herb.
*Tomato Water ( 1 liter)
• 4 pounds fresh vine-on tomatoes
• 2 stalks of lemon grass
• 4 Serrano chilis
• 1 small Bermuda onion
• Salt
• Cheesecloth
In multiple batches, coarsely chop and purée tomatoes, onion and chilis in a
food processor. Add salt to taste. Transfer pulp to a cheesecloth and suspend
over a large stockpot. Leave to strain until pulp volume has reduced by two-thirds (about 12 to 24 hours).
