Bloody Mary - 3 Ways

After almost 5 years of running this channel I’m finally tackling this boozy brunch classic, mimosa fans please see yourself out. I’m tackling 3 levels of this soup in a glass, including a mind-blowing Bloody Mary from the culinary wizards over at The Aviary.

Get The Aviary book here.

---

---

EQUIPMENT

1. Collins glasses

2. Double rocks glass

3. Metal collins straws

4. 16mm sphere mold

5. Digital scale

6. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)

7. 1.25” ice cube molds

8. Nut milk bag

9. Seasoning injector

10. Vitamix blender

---

Basic Bloody Mary

• 5oz (150ml) bloody mary mix

• 2oz (60ml) vodka

• Celery stick for garnish

1. Add ice to a pint glass

2. Fill with bloody mary mix and vodka

3. Add celery stick and stir

---

Pro Bloody Mary

• 4oz (120 ml) tomato juice

• 2oz (60 ml) vodka

• 1/2oz (15 ml) fresh lemon juice

• 1/4oz (7 ml) Worcestershire sauce

• 1/2 barspoon (3 ml) prepared horseradish, or to taste

• 2 dashes Tabasco, or to taste

• Celery stick, for garnish

• Salt and freshly ground pepper

• Your choice of pickled vegetables, skewered on a cocktail pick, for garnish

1. Add the tomato juice, vodka, lemon juice, Worcestershire, horseradish, and Tabasco to a shaker tin with ice and gently shake for 5 seconds.

2. Strain into a chilled double rocks glass over a large ice cube.

3. Garnish with the celery stick, salt, pepper, and pickled vegetables and serve.

---

Aviary’s Bloody Mary

• 40g Fresno chili ice (recipe follows)

• 20 celery marbles (recipe follows)

• 1 Worcestershire cube (recipe follows)

• 180g bloody mary batch (recipe follows), reserved in a small carafe

1. Place metal straw in a chilled collins glass

2. Layer ingredients in the glass as follows: 20g Fresno chili ice, 10 celery marbles, Worcestershire cube, 20g Fresno chili ice, and 10 celery marbles

3. Pour carafe over contents of glass and serve

---

Fresno chili ice

Makes enough for 10 cocktails

• 3 Fresno chilies, stems and seeds removed

• 400g water

1. Extract Fresno juice with a juicer or a blender and a nut milk bag.

2. Combine 25g of Fresno juice with water, stirring to mix thoroughly

3. Pour into a metal tin like a cake pan and freeze completely

4. Using an ice pick, break into small shards and reserve in freezer.

---

Celery marbles

Makes about 120 marbles or enough for 6 cocktails

• 14 celery stalks

• 18g sugar

• 2g kosher salt

1. Boil celery for 1 minute, then transfer to an ice bath to blanch

2. Drain excess water, then extract juice using either a juicer or a blender and nut milk bag

3. Measure 400g celery juice and whisk in sugar and salt

4. Using a syringe or seasoning injector, fill 16mm spherical molds and freeze until completely solid

5. Reserve in the freezer

---

Worcestershire ice

Makes 6 cubes or enough for 6 cocktails

• 75g Worcestershire sauce

• 150g water

1. Combine Worcestershire and water in a small bowl and mix

2. Fill 1.25” cube ice molds with mixture

3. Freeze until solid and reserve in freezer

---

Bloody mary batch

Makes enough for 6 cocktails

• 1000g heirloom tomatoes

• 296g vodka

• 39g banyuls vinegar (can substitute red wine vinegar in a pinch)

• 25g St. George Green Chile Vodka

• 22g grated fresh horseradish

• 20g lemon juice (seeds removed)

• 70g sugar

• 14.5g kosher salt

• 3g black pepper, coarsely ground

1. Preheat over to 500°F (260°C)

2. Halve tomatoes and place on a sheet tray, ideally with a silicone baking mat

3. Roast in over for 30 minutes, remove and let cool completely

4. Transfer 700g roasted tomatoes to blender

5. Add remaining ingredients except black pepper

6. Blend on high speed for 1 minute

7. Strain through a nut milk bag or chinois

8. Add black pepper and transfer to a glass bottle

9. Reserve in refrigerator to chill thoroughly

Note: this recipe excludes a couple garnishes from the book, including a tomato sorbet noodle created using liquid nitrogen