NYC hospitality pro Randi Lee first developed his Bloody Mary recipe in 2007 and added it to the then newly-introduced brunch menu at Leland last year. It includes the expected staples like tomato juice, horseradish and Worcestershire sauce, but has proprietary methods to make ingredients in house. “Keeping our recipe secret means that you can’t find it anywhere else and keeps it special,” reps say. “A famous NY restauranteur tried to buy the recipe from Randi for $5,000 and he declined the offer to keep it a secret.” A riddle, wrapped in a mystery, drenched in vodka, indeed.
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