The Bloody Mary was invented in the 1920’s by Fernand’Pete’ Petiot, a bartender at Harry’s Bar in Paris, and was a favourite of American writers Ernest Hemingway and F. Scott Fitzgerald. Petiot later said he named the drink after a girl named Mary who worked in a bar in Chicago called the Bucket of Blood Saloon.
TABASCO® Brand has enlisted a team of the best and the brightest in food and drinks to create a Festive Survival Squad. While everyone else prepares you with tips on what to wear, where to go and how to behave, this group will prepare everything you and your friends need to make everything better the “morning after†the night before.
The squad has assembled reviving recipes and here are some restorative reinterpretations of the Bloody Mary
Cosmo Mary
By Tom Gibson Founder, Ruby’s Bar & Lounge
“This drink deconstructs some of the finest attributes of the classic Bloody Mary bringing you a delicate journey of taste and flavour which couldn’t be completed without the fiery finish of TABASCO Sauce.â€Â
– Tom Gibson, Ruby’s Bar & Lounge, London
Serves: 1
Ingredients:
10g Himalayan salt
1 lemon
2 tomatoes (to make 40ml tomato water)
5cm lemongrass
35ml vodka
15ml Cointreau
20ml lemon juice
1 tsp white sugar
3 dashes of TABASCO® Sauce
Garnish:
1 cherry tomato
1 stick of lemongrass
1 lemon
Method:
- Pour the Himalayan salt onto a small plate and spread evenly. Slice the lemon through the middle and using the edge of one side of the lemon wet the rim of a martini glass. Dip the lemon rim into the salt plate ensuring the salt covers the whole rim (the excess can be discarded).
- Prepare the tomato water by cutting the tomatoes into two and squeezing each half through a small strainer over a glass to filter out the pulp. The tomato liquid should be lightly pink in colour. Set aside.
- Muddle the lemongrass into the base of a cocktail shaker using a grinder, then add the vodka, Cointreau, lemon juice, sugar, tomato water and TABASCO® Sauce to the shaker. Add cubed ice to the top, cover and shake for 15 seconds. Strain through a cocktail strainer into the martini glass taking care not to splash the salted edges.
To garnish, pierce the cherry tomato through the middle with a cocktail skewer and rest on the rim of the glass. Next to it add the stick of lemongrass. To finish, make a lemon twist by cutting a ½cm wide strip around the whole circumference of the lemon using a peeler. Twist the strip with your hands over the cocktail and rest on the rim of the glass opposite the cherry tomato.
Mezcal Mary
By Tom Gibson Founder, Ruby’s Bar & Lounge
“The smoky flavour of the mezcal combines perfectly with the heat from the TABASCO Sauce and the sweetness of the beetroot to give this drink a complex savoury element.â€Â
– Tom Gibson, Ruby’s Bar & Lounge, London
Serves: 1
Ingredients:
10g black sea salt
1 lemon
40ml mezcal
40ml fresh beetroot juice
15ml lemon juice
3 sage leaves
3 dashes of TABASCO® Sauce
Garnish:
1 beetroot, peeled
1 lemon
1 sage leaf, whole
Method:
- Pour the black sea salt onto a small plate and spread evenly. Slice the lemon through the middle and using the edge of one side of the lemon wet the rim of a long tumbler glass. Dip the lemon rim into the salt plate ensuring the salt covers the whole rim (the excess can be discarded).
- Combine all the ingredients in a cocktail shaker. Add cubed ice to the top, cover and shake for 15 seconds. Strain through a cocktail strainer into the glass taking care not to splash the salted edges.
- To garnish, slice two thin discs of beetroot and pierce through the middle with a cocktail stick. Next, make a lemon twist by cutting a ½cm wide strip around the whole circumference of the lemon using a peeler. Twist the strip with your hands over the cocktail. Pierce through the middle with the same stick and slide up to the beetroot leaving 1cm between them. Place the stick across the top of the cocktail, resting on the glass rim. To finish, slot the sage leaf between the lemon and beetroot.
Boiler Mary
By Tom Gibson Founder, Ruby’s Bar & Lounge
“Paying homage to TABASCO’s Deep South roots, this recipe twists the classic American Boilermaker with a fiery tomato element giving it a whole new dimension.â€Â
– Tom Gibson, Ruby’s Bar & Lounge, London
Serves: 1
Ingredients:
10g celery salt
1 lemon
50ml bourbon
50ml tomato juice
10ml lemon juice
1 tsp brown sugar
4 dashes of TABASCO® Sauce
50ml IPA (of your choice)
Garnish:
½ lemon (remaining from above)
1 stick of celery
1 sprig of parsley
Method:
- Pour the celery salt onto a small plate and spread evenly. Slice the lemon through the middle and using the edge of one side of the lemon wet the rim of a tall tumbler glass, or beer mug. Dip the lemon rim into the salt plate ensuring the salt covers the whole rim (the excess can be discarded).
- Fill the salted glass to the top with cubed ice and pour over the bourbon, tomato juice, lemon juice, sugar and TABASCO® Sauce, taking care not to splash the salted edges. Stir for 20 seconds and top up with an IPA of your choice.
- To garnish, take the remaining half of lemon and cut a 1cm slice off the side to make a wheel. Pierce through the middle of the wheel with a cocktail stick and rest on the rim of the glass. Using the lemon, wet the end of the celery stick and dip into the plate of celery salt. Add the celery stick and a sprig of parsley to finish.
Double Mary Morning Fix
By Rob Simpson, Bar Manager, The Clove Club
2016 Young British Foodies Alcohol Award Winner
“Here is my’classic’ Bloody Mary mix – it’s served with a spiced egg yolk on the side. Half prairie oyster half Bloody Mary – this will see you right like nothing else. I find the richness of the egg yolk with the sweetness of the tomato and the spice of the TABASCO Sauce all combine to create a rich fortifying medley.â€Â
– Rob Simpson, The Clove Club, London
Serves: 1
Ingredients:
60-100ml tomato juice
50ml stout (or porter as an alternative)
40ml good quality vodka
5ml TABASCO® Sauce (add more for extra spice)
5ml Worcester sauce
5ml lemon juice
Pinch of salt
Pinch of black pepper
1 sprig of rosemary
1 green olive
Garnish: 1 free range hen egg
1 dash of vodka
3 dashes of TABASCO® Sauce
Pinch of salt
Pinch of black pepper
Method:
- Combine all the ingredients in a mixing glass, stir and pour into a short tumbler over cubed ice. Pierce the olive with the rosemary and rest on the rim of the glass.
- For the egg yolk garnish, gently separate the yolk from the egg white (the latter can be discarded) and place in a mini serving bowl, or large spoon. Add a dash of vodka to the yolk followed by the TABASCO® Sauce. Finish with a pinch of salt and pepper and serve alongside the cocktail.