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Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards
The definitive guide for those devoted to the brunchtime classic, the Bloody Mary, with 50 recipes for making cocktails at home.
The Bloody Mary is one of the most universally-loved drinks. Perfect for breakfast, brunch, lunch, dinner, and beyond, there simply isn't a wrong time for a Bloody.
In The Bloody Mary, author Brian Bartels--beverage director for the beloved West Village restaurants Jeffrey's Grocery, Joseph Leonard, Fedora, Perla, and Bar Sardine--delves into the fun history of this classic drink.(Did Hemingway create it, as legend suggests? Or was it an ornery Parisian bartender?)
More than 50 eclectic recipes, culled from top bartenders around the country, will have drinkers thinking outside the vodka box and taking garnishes to a whole new level.
|Product dimensions:||5.70(w) x 7.50(h) x 0.80(d)|
About the Author
Read an Excerpt
what’s in a bloody mary?
Cocktail fashions come and go, but the nourishing charm of a Bloody Mary endures. The Bloody Mary pushes boundaries while staying true to its roots. Over the course of its eighty-year history, its garnishes have stretched all across the culinary map.
A classic Bloody Mary contains the following ingredients: tomato juice, vodka, spices, and seasonings. It often includes Worcestershire sauce, lemon juice, black pepper, celery salt, and a curveball ingredient that is generally left up to the creator. As with any well-made cocktail, a Bloody Mary should be balanced, but that curveball ingredient should also make the drink fun, inspiring good-to-the-last-drop smiles.
When I first started making Bloody Marys, in my early twenties, I would add lemon and lime juices, olives, pickle brine, Worcestershire, and Tabasco, and then I would pop an ounce of Guinness in at the end, a little luck o’ the Irish for a finale. People commented on how much they enjoyed the recipe, but I didn’t think it was rewriting history or anything like that. My Bloody was great because it was consistent.
To make a Bloody Mary unforgettable, one doesn’t need the flair of a master mixologist or the prowess of a celebrity chef. A level of consistency is a sound barometer. The true fabric of what goes into a Bloody Mary will vary from recipe to recipe. Think of it this way: there are few cocktails that allow you to sub in every spirit under the sun! Personally, I think a sound Bloody should include tomato juice, vodka, black pepper, salt, Worcestershire sauce, spices, and lemon juice. While some of those ingredients can be altered or substituted, the only variable I feel has no substitute is temperature. I like my Bloody Marys served chilled or with ice.
DAVID A. EMBURY, The Fine Art of Mixing Drinks, 1948
David Embury wasn’t even a bartender when he published his groundbreaking book in the late 1940s. Drinking was his hobby. When the world of bartending turned a corner in the early 2000s and got very serious about its origins, Mud Puddle Books resurrected Embury’s cherished Fine Art of Mixing Drinks. I often return to its pages because it always reignites my inspiration.
This recipe is unique in that it swaps rye whiskey for vodka. Rye whiskey and all of its majestic spice brings a whole new perspective to the Bloody Mary. I like to use Ragtime Rye from New York Spirits, which has a 72 percent rye mash bill, for extra spice. Note that this recipe calls for chili sauce or tomato juice. I prefer chili sauce for added heat, but be sure to use a good old-fashioned chili sauce like the classic from Heinz. Avoid the sweeter stuff.
This recipe recommends using a sour glass, which is a smaller stemmed glass that holds 4 to 6 ounces. A short-stemmed wine glass or an old-fashioned glass works just fine.
1½ OUNCES RYE WHISKEY
JUICE OF ½ LEMON
1 TEASPOON WORCESTERSHIRE SAUCE
1 TEASPOON CHILI SAUCE OR 1 TABLESPOON TOMATO JUICE
2 OR 3 DASHES ANGOSTURA BITTERS
1 DASH TABASCO SAUCE
Combine all of the ingredients in a cocktail shaker filled with ice. Roll the ingredients back and forth with another shaker 3 times and strain into a wine glass filled with ice.
Table of Contentsrecipe list
the “original” bloody mary 44
smirnoff brunch book bloody 46
gaz regan’s bloody mary no. 2 47
old pepper 49
the red snapper 51
mr. boston’s bloody bloody mary 54
the stork club bloody mary 55
classic bloody caesar 57
prairie oyster cocktail 58
trader vic’s bloody mary 61
smoked bloody bull 62
zuni café bloody 67
root down bloody mary 68
sobelman’s bloody mary 69
commander’s palace bloody 71
bunny mary 72
bill mary 75
when the quinn cries mary 76
la boȋte bloody mary 77
la boȋte bloody maria 79
mary on holiday (virgin mary) 80
the great dane michelada 82
cucumber snapper 83
pb & j & mary 85
irish goodbye mary 86
january 1 cocktail 87
umami mary 88
parker compound bloody mary 90
aylesbury bloody mary 91
bloody ramen 93
the publican bloody mary 97
green bay bloody mary 98
sardine bloody 100
shannon’s sangrita/michelada 102
the covina bloody mary 104
williams & graham bloody 105
the red wagon 106
red light 107
the cornballer 108
danish mary 111
wake and bacon bloody mary 114
denman street mary 116
the gilda’d mary 118
mary go round 119
kimchee and nori bloody mary 120
beet and sherry bloody mary 123
michael and vito 124
normandie bloody mary 127
east indies bloody mary 128
underground food collective maria 130
the shanty’s red snapper 133
pirate mary 138
all-day bloody mary 140
state street bloody mary 143
morgenthaler mary 144
bloody mary no. 20 146
reedsburg pickling solution, aka the universal pickle brine 151
Most Helpful Customer Reviews
Awesome book! If you are a fan of Bloody Marys you need to read this book. Interesting history of the drink & fantastic recipes. Such a fun book. I voluntarily reviewed an Advance Reader Copy of this book.