How to prepare a classic Bloody Mary
Learn from Harold Dieterle and John McNulty of Perilla.
Fri Jul 11 2008
Use a two-piece Boston shaker and fill the bottom of the mixing glass with seasonings. Start with a heaping ½ teaspoon of fresh horseradish, a layer of Worcestershire sauce (about a ½ tablespoon), six dashes of Tabasco (or more to taste) and ¼ teaspoon of celery salt. Squeeze in juice from half a lemon.
Pack the glass three fourths of the way with ice and pour in one and a half to two ounces of vodka (try organic Tito’s Handmade). Fill the rest of the glass with tomato juice, leaving a half inch of space at the top. McNulty likes to use V8, because the vegetable content adds some body to the drink.
Top the concoction with two grinds of black pepper before mixing. Do not agitate a Bloody Mary—you don’t want to develop froth. Instead, pour the drink back and forth between the pint glass and the metal one to gently blend the ingredients.
Garnish the traditional way—with a celery stick. Trim the root and leafy tip and submerge the stalk in the pint glass. McNulty adds a lemon wedge on the rim to amp up the acidity.--Jordana Rothman