A Bloody Mary is like the pizza of cocktails — and I'm not talking about the tomato sauce. I say that because even a bad one is pretty good. And like pizza, this ubiquitous spicy tomato and vodka (or gin) cocktail that’s great at brunch inspires all sorts of variations.
Bartender Mike Yen at Nine-Ten creates what could be called a Bloody Mary Bisque since it’s flavored with lobster reduction. The drink is then poured over a froth of truffle oil cotton candy and garnished with a cherry tomato stuffed with blue cheese and crab.
Weekends at Alchemy in North Park bring a Bacon Bloody Mary. Besides infusing the vodka with bacon, bartender Frankie Thaheld garnishes his creation with a pepperoncini, cornichon, olive, and a crispy strip of bacon.
But for some, the simplest things are best. At least that’s the philosophy behind the elegant Bloody Marys served at the St. Regis Hotels. The drink — then called the Red Snapper — was first served 75 years ago at the King Cole Bar in the St. Regis in New York City. While many Bloody Marys are accessorized with celery sticks, caper berries, pickled green beans, parsley, dill pickles, horseradish, and even crab claws, the St. Regis bartenders have stuck to their simple recipe. It’s just tomato juice, vodka, lemon, salt, pepper, Tabasco, and Worcestershire sauce.
It’s a drink that’s striking in its simplicity and a fitting Father’s Day libation for a bloody good dad. MARIA C. HUNT
