Armchair with View of Ithaca Falls
Chairmaker unidentified; decoration probably by R.H. Ranney (dates unknown), Ithaca, New York
ca. 1817-1825
Paint, bronze-powder stenciling, and gold leaf on wood, with rush seat. 
Collection American Folk Art Museum, New York
Gift of Ralph Esmerian, 2005
Stories from American Made: Ithaca Falls Chair
July 25, 2016
Phyllis Jones, Crystal Bridges Volunteer
Volunteer Spotlight: Meet Phyllis Jones
August 1, 2016
Show all

Cr(EAT)e Food Blog:  Bloody Mary 101

Blood Mary close

People’s preferences on food and beverage can be as varied, and as inexplicable, as any other personal inclination toward art or artisanship; we simply like what we like, and that’s perfectly fine, as long as we aren’t asking a chef or artist to alter the purity of his or her vision.  While I was recently eating breakfast at Bramble, a lovely farm-to-table restaurant in Tulsa, the bartender shared the base recipe for their Bloody Mary, and wrapped up the description by explaining, “Our recipe is very basic because everyone’s favorite way to prepare a Bloody Mary is different…kind of like eggs…”  Initially, I took pause at his point, but later realized that he was absolutely reasonable in his thinking as I asked for hot sauce to accompany my breakfast.

 

The basic recipe for a traditional Bloody Mary starts with vodka and tomato juice, but the ingredients that might go between those two liquid bookends are infinite.  In fact, the original concoction was created by American bartender Fernand Petiot while working at Harry’s New York Bar in Paris in the mid-1920s.  A couple years later, Petiot returned to the United States with his drink in tow, and wouldn’t you know, New Yorkers weren’t terribly impressed at first. In fact, they found the Bloody Mary to be bland and rather forgettable.  Eventually, the frustrated bartender added black pepper, lemon, cayenne pepper, and Worcestershire, which became the cocktail paradigm we all have come to know and love today.  In fact, managers at the King Cole Bar at the St. Regis Hotel in New York City, where Petiot was working, tried to change the name to Red Snapper, but fortunately, patrons preferred the more familiar, and less fishy name.  I mean really, can you imagine walking into Sunday Brunch and asking for a double Red Snapper, extra spicy?  I don’t think so….

 

Our Eleven mixologists have been working on their own version of the iconic breakfast cocktail, formulating something quite extraordinary through the technique of fat washing, or adding oils and/or liquefied fat to spirits.  The adage that bacon makes everything tastes better has never been so true as it is with our Kevin’s Bacon Bloody Mary recipe….interesting, delicious, and promises to make all who drink it cut Footloose.

 

Kevin’s Bacon Bloody Mary

Kevin's Bacon Bloody Mary

Kevin’s Bacon Bloody Mary

Ingredients

2 ripe tomatoes
2 tablespoons celery salt
2 teaspoons herbs de provence
2 teaspoons black pepper
1 shallot
1 radish
1 tablespoon horseradish
1/2 oz. worcestershire
1.5 oz. lemon juice
.75 oz. habanero hot sauce

Spirits

1.5 oz. bacon-washed vodka

Garnishments

carrots
cucumber
cherry tomato

        

Instructions

  1.      Combine lemon Juice, Worcestershire, and tomatoes and purée in a blender for one minute or until completely liquified.
  2.      Pour liquid mixture into a pot, add remaining ingredients (except for the vodka), and set to boil.
  3.      Rim a glass with your choice of sea salt, celery salt, spicy salt, etc.
  4.      Once liquid is brought to a simmer, turn off heat and immediately strain through a cheesecloth.
  5.      The result should be a thin, clarified, and lightly bodied tomato base. Allow to cool for 30 minutes.
  6.      Add 1.5 oz. of bacon-washed vodka and serve over ice.
  7.      Garnish with a baby carrot, a slice of cucumber, and a single cherry tomato.

 

Rest assured, you can also get a regular, more traditional Bloody Mary at Eleven for Sunday Brunch…but you might be surprised at just how delicious the Kevin’s Bacon Bloody Mary is…oh, and can you please pass the salt?

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *