Saveur: The New Comfort Food (34 page)

This classic version has been the signature cocktail at the King Cole Bar at New York City’s St. Regis Hotel since 1934.

1 oz. vodka

2 oz. tomato juice

2 tsp. fresh lemon juice Worcestershire, to taste Kosher salt and freshly ground black pepper, to taste Cayenne pepper, to taste Lemon wedge, for garnish

Makes 1 cocktail

Combine ingredients in a mixing glass, stir, and pour into an ice-filled Collins glass. Garnish with lemon.

S
AVEUR
contributing editor Rick Bayless suggested this variation, inspired by the Mexican beer cocktail michelada (see
Six Texan Cocktails
).

1 cup tomato juice

1 oz. fresh orange juice

1 oz. fresh grapefruit juice

1 oz. fresh lime juice, plus 1 lime wedge

½ oz. pomegranate juice (optional) Kosher salt, for garnish

4 oz. tequila blanco

1 12-oz. bottle Mexican beer Tabasco, to taste Worcestershire, to taste

4 pickled jalapeños, for garnish

Makes 4 cocktails

Combine juices in a pitcher; set aside. Spread salt on a plate. Rub the rim of 4 beer mugs with a lime wedge. Dip rims of mugs into salt. Fill mugs with ice and divide juice mixture between mugs. Add 1 oz. tequila and 3 oz. beer to each. Season with Tabasco and Worcestershire, stir, and add a jalapeño to each glass.

Pickled okra, beef broth, and a spoonful of tangy mustard make this substantial bloody mary, based on one served at the New Orleans restaurant Cochon, practically a course in itself.

4 oz. tomato juice

1 oz. beef broth

1 tsp. whole-grain mustard

1 tsp. fresh lemon juice

1 tsp. fresh lime juice

1 tsp. red wine vinegar

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tsp. garlic powder Tabasco, to taste Pickled okra juice, to taste Freshly ground black pepper, to taste

1½ oz. vodka Pickled okra, pickled green beans, and caper berries, for garnish

Makes 1 cocktail

In a mixing glass, combine the tomato juice, broth, mustard, lemon juice, lime juice, vinegar, and garlic powder and season with Tabasco, okra juice, and black pepper; refrigerate mixture until chilled. To serve, fill a rocks glass with ice cubes, pour in vodka, and stir in tomato juice mixture. Garnish with okra, beans, and caper berries.

Old Bay seasoning gives this drink, served at the Old Ebbitt Grill in Washington, D.C., a savory kick that works well with a garnish of boiled shrimp.

2 tbsp. Old Bay seasoning

1 lime wedge

1½ oz. vodka, preferably pepper flavored

1 oz. beef broth

3 oz. tomato juice

1¼ oz. fresh lemon juice

¼ tsp. freshly ground black pepper

1 large tail-on shrimp, peeled, boiled, and chilled

Makes 1 cocktail

Sprinkle Old Bay on a plate. Rub the rim of a small glass with the lime wedge and dip rim in Old Bay to coat. Add cracked ice to glass; set aside. In a mixing glass, combine vodka, beef broth, tomato juice, lemon juice, and black pepper; stir to combine. Pour into reserved glass; garnish with shrimp.

At the Union Square Cafe in New York City, bartenders make this bloody mary using heirloom tomatoes from the nearby farmers’ market.

2 large ripe heirloom tomatoes

2 oz. vodka

1 oz. fresh lime juice

1 tsp. freshly grated horseradish Tabasco, to taste Sea salt and coarsely ground black pepper, to taste Cherry or grape tomatoes, for garnish

Makes 1 cocktail

Push tomatoes through a potato ricer or a medium sieve into a small bowl; discard solids. Refrigerate juice until chilled. Stir in vodka, lime juice, horseradish, and Tabasco and season with salt and pepper. Fill a highball glass with ice and add tomato juice mixture. Garnish with a wooden skewer threaded with tomatoes.

The raw oysters in this bloody mary, based on one at the Boston restaurant Eastern Standard, impart a hint of brine.

4 oz. tomato juice

2 tsp. fresh lemon juice

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tsp. celery salt Prepared horseradish, to taste Worcestershire, to taste Tabasco, to taste Kosher salt and freshly ground black pepper, to taste

2 oz. vodka

2 freshly shucked oysters with their juice

2 green olives, for garnish Celery stalk, for garnish

Makes 1 cocktail

In a mixing glass, combine tomato juice, lemon juice, and celery salt and season with horseradish, Worcestershire, Tabasco, salt, and pepper; chill. Fill an old-fashioned glass with ice. Pour in the chilled tomato juice mixture and the vodka. Add oysters and their juice; stir. Garnish with olives and celery.