Bloody-but-decent-Mary

Feel like a good laugh? Then take the afternoon off and google some images of Bloody Mary’s before you pour yourself one — its pure cocktail porn. But don’t you dare think a stick of celery is all the garnish you need. New York cocktail bars competing for the best pimped Bloody Mary are going as far as to use whole burgers and pizza slices as toppings. A more modest looking but incredibly tasty Bloody Mary was the one we were served at Five Leaves in Greenpoint, Brooklyn. Feeling inspired, we made up the following variation:

Photography: Rene Mesman, styling: Hanna van der Bos, cocktail: Ans de Vree

 

Recipe Bloody-but-decent-Mary
30 ml vodka
150 ml tomato juice
½ lime
3 drops of Tabasco
A dash of Worcestershire sauce
A pinch of celery salt
Some freshly ground black pepper
A pinch of smoked paprika powder
Ice cubes

For the skewer:
2 cornichons
Two big capers
Celery stalk
1 red pepper (for the looks)

  • Pour the vodka and tomato juice into a tall glass and stir well.
  • Then stir in the lime juice, Tabasco and Worcestershire sauce, pepper, celery salt and smoked paprika.
  • Add ice cubes.
  • Garnish with a skewer loaded with the Cornichons, capers, celery and a red pepper.
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