The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond

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9781607749981: The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond

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.

"synopsis" may belong to another edition of this title.

About the Author:

BRIAN BARTELS was raised in Wisconsin, consecrated Bloody Mary territory. He has been a writer and bartender his entire adult life, and first worked the stick during a busy Saturday brunch service, where he learned his first cocktail, the Bloody Mary, the fast and hard way: spilling the pre-made mixture over his hands and wrists instead of inside the pint glass. He now lives in New York City, where he is a managing partner and bar director for the beloved restaurants Joseph Leonard, Jeffrey's Grocery, Bar Sardine, Fedora, and Perla. 

Excerpt. Reprinted by permission. All rights reserved.:

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. 
old pepper 
DAVID A. EMBURY, The Fine Art of Mixing Drinks, 1948 
GARNISH none 

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. 

SERVES 1 
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.

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Book Description TEN SPEED PRESS, United States, 2017. Hardback. Book Condition: New. Language: English . Brand New Book. 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. Bookseller Inventory # AAS9781607749981

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Book Description TEN SPEED PRESS, United States, 2017. Hardback. Book Condition: New. Language: English . Brand New Book. 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. Bookseller Inventory # AAS9781607749981

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