May 20, 2024

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Free For All Food

6 Recipes To Make In Celebration Of The Bloody Mary’s 100th Birthday On New Year’s Day

On January 1st, the world will come together to look ahead to a hopeful New Year and celebrate one of the most beloved cocktails on National Bloody Mary Day. This year is even more special as the beverage celebrates its 100th anniversary.

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Although the origin of the name is murky, legend has it that Fernand Petiot, an American bartender at Harry’s New York Bar in Paris, created the cocktail in 1921, which gained fame after he moved to the King Cole Bar at the St. Regis Hotel in New York City bringing the recipe with him. Hotel managers tried to change the name to Red Snapper, but it didn’t stick.

It was there that Petiot perfected the recipe which became the classic spicy brunch staple, fighter of the Sunday morning blues and source of comfort following an evening of a little too much celebrating. Here are some unique recipes to try at home on New Year’s Day morning.

AMASS Bloody Mary 

Using her lifelong fascination with botany, master distiller Morgan McLachlan created AMASS Botanic Vodka, a light, glycerin-free spirit inspired by Nordic spirits, distilled with organic chamomile flowers, lemon zest, and marigold.

2 oz. AMASS Botanic Vodka

3 oz. tomato juice

2 tsp lemon juice

2 tsp Worcestershire Sauce

2 tsp olive brine

1 – 2 tsps prepared horseradish, optional

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5 dashes of Tabasco, optional

Pinch of celery salt, garlic powder and black pepper

Garnishes: carrot peel, banana pepper, cocktail onion, Castelvetrano olives and a celery stick dipped in celery salt and Tajin. 

 Start with a small plate of Tabasco and a small plate with a mix of celery salt and Tajin. Rim half circumference of a highball glass with Tabasco, then salt mixture.

In a mixing glass, stir together tomato juice, lemon juice, Worcestershire sauce, olive brine, horseradish, Tabasco, celery salt, garlic powder and black pepper. Fill your salt rimmed highball glass with ice, then add AMASS Botanic Vodka. Top it with the Bloody Mary mix, give it one more gentle stir and garnish. 

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Creole Bloody Mary

A unique Haitian version of the classic Mary made with the island’s iconic Rhum Barbancourt.

2 oz. Rhum Barbancourt White Rhum

1 oz. lemon juice

1 dash hot sauce

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1 dash Worcestershire sauce

½ oz. beef bouillon

Dash of salt and black pepper

Lemon slice

In a shaker filled with ice, add the Rhum Barbancourt White Rhum, beef bouillon, hot sauce, Worcestershire sauce, lemon juice, salt and pepper and shake well. Strain into a highball glass filled with ice and garnish with a slice of lemon.

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The Camelback Bloody

This specialty Mary from the JW Marriott Scottsdale Camelback Inn Resort & Spa in Paradise Valley, Arizona, is made with Arizona’s own Arcadia Horseradish Vodka blended with a house made mix of grilled heirloom tomato and jalapeños, with Tajin on the rim.

1.5 oz. Arcadia Horseradish Vodka

Camelback Bloody Mix

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Tajin and lime wedge for the rim

Grilled heirloom tomato and jalapeño to garnish

Rub lime wedge on the glass, rim with Tajin and fill glass with ice. Add 1.5oz Acacia Horseradish Vodka and fill with Camelback Bloody Mix. Stir and garnish.

Camelback Bloody Mix (4 Servings):

1 lb. heirloom tomatoes (use yellow tomatoes to get the color)

1.5 jalapeños

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1/8 cup sliced red onion

1/8 red onion, finely chopped

1/8 white onion, finely chopped

1 clove garlic, crushed

5 sprigs cilantro, stems included, chopped

Salt, black pepper and white pepper to taste

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Simple Bloody Mary mix

Grill heirloom tomatoes and jalapeños and set aside to cool. Sauté the sliced red onion and garlic until soft with a pinch of salt and pepper. Once everything has cooled, add salt, pepper, jalapeños, tomatoes, and sautéed onion and garlic to a food processor and puree. Taste for flavor and heat and season as needed. Add diced onions and cilantro. Mix equal parts of the Bloody Mary mix and heirloom tomato puree.

The Kraken Cocktail 

Want weird and unusual? Try Mexico’s monster cure for a New Year’s Eve hangover. If you like an oyster shooter, you’ll love this Bloody Mary-slash-seafood cocktail served poolside at the Grand Velas Riviera Maya resort in Playa del Carmen.

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 1 ½ oz. joven mezcal

½ T Maggi Sauce

½ T Worcestershire Sauce

2 dashes Tabasco

2 T octopus, cooked and diced

5 oz. cold amber beer

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5 oz. chilled Clamato Juice

Juice of half a lime

1 octopus tentacle, cooked

1 stalk celery

Salt for rim

Rim a beer mug with lime and salt. Pour mezcal, lime juice, Worcestershire, Tabasco and Maggi Sauce in the mug. Add the diced octopus, fill half the mug with beer and the rest with clamato. Garnish with a celery stick and the tentacle. Add ice if desired.

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Pedregal’s Bloody Mary

At the Waldorf Astoria Los Cabos Pedregal in Cabo San Lucas they serve this smokey version of the classic paired with unparalleled sparkling ocean views.

2 oz. of chipotle infused mezcal*

2 tbsp horseradish

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3 dashes Worcestershire

2 tbsp homemade celery salt**

2 dashes Tabasco sauce

2 oz. fresh lime juice

Tomato juice

Garnish: celery, lemon wheel, cucumber slice and a cherry tomato sprinkled with freshly ground black pepper.

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Mix all ingredients in a tall glass with ice. Fill with tomato juice and stir. 

*Chipotle infused mezcal: Toast one dried chipotle in a pan over high heat until it begins to smoke slightly, then remove from heat. Place the pepper in a sealable jar, add one cup mezcal, tightly cover, and let sit overnight. Remove chipotle before use.

*Celery salt: grind desired amount of celery seed with a spice grinder or food processor. Combine with two parts salt and mix well. Store your finished celery salt in a jar and use as needed. Note: If you use a coarse salt, you may want to grind it as well. It’s a matter of personal preference.

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Caprese Bloody Mary

Sourcing farm-fresh, sustainable ingredients from its local partners in wine country, MacArthur Place Hotel & Spa in Sonoma, California is serving up this version crafted with fresh basil, tomato, grated horseradish, spices and garnished with a caprese skewer, perfect for National Bloody Mary Day and beyond.

6 oz MacArthur Place Bloody Mary Mix (recipe below)

2 oz vodka

2 cherry tomatoes

3 basil leaves

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Bar spoon of Fernet

Bar spoon of balsamic

Muddle basil and tomato with fernet and balsamic. Add rest of ingredients with ice and roll. Garnish with a skewer of two tomatoes and mozzarella wrapped in basil and drizzled with balsamic.

MacArthur Place Bloody Mary Mix (Makes approximately 2 qts.)

32 oz. Worcestershire sauce

20 oz. A1 Steak Sauce

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12 oz. horseradish

1 tsp garlic powder

1 tsp onion powder

1 tsp celery salt

1 tsp tsp black pepper

3 oz. harissa paste

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