Tag Archives: Bloody Mary

Take the Edge Off With a Bloody Mary

Luis Martinez of The Patio (McAllen, TX) displays his trophy for creating the ABSOLUT Best Bloody in America.

It’s about this time of year, between all the holiday parties and New Years festivities, that the phrase Hair of the Dog never rings more true (well, unless you happen to be in New Orleans in July when a bunch of other bartenders are in town – but that’s a whole different beast!).

The Bloody Mary cocktail has certainly cemented its place at the top of the list of Hair of the Dog libations. But what makes for the best version of this tipple with so many variants and taste preferences?

ABSOLUT VODKA and Thrillist.com recently culminated this search through the National Online ABSOLUT Best Bloody in America Recipe Contest. At the program’s inception, 50 bartenders from 50 states were narrowed to a round of finalists where, in a November live finale, Luis Martinez of The Patio in McAllen, TX earned the crown for the ABSOLUT Best Bloody in America.

Want to give Martinez’s recipe, ABSOLUT Akita Maria, a try? Below is the recipe. Just make sure to have the ingredients on hand before deciding you want to make this drink at home! 😉

ABSOLUT Akita Maria: (created by Luis Martinez, The Patio, McAllen, TX)

Judging the nine ABSOLUT Bloody Mary finalists at a live NYC finale were Julie Reiner, Dale DeGroff, Ben Robinson and Allen Katz.


  • 2 parts ABSOLUT VODKA
  • 4 parts tomato juice
  • ½ part lime juice
  • 1 part fresh orange juice
  • 1 small minced basil leaf
  • 1 pinch onion powder
  • 1 pinch garlic powder
  • 1 pinch black pepper
  • ½ part teriyaki sauce
  • ½ part soy sauce
  • Fingertip-size wasabi paste patty
  • 1 dash sriracha spicy red chili sauce
  • 3 pinches shaved ginger root
Mix all ingredients with the exception of ABSOLUT VODKA, tomato juice and lime juice in a shaker tin and lightly muddle them together. In a highball glass rimmed with sea salt, add ABSOLUT VODKA over ice. Add the muddled ingredients and top with tomato juice and lime juice. Garnish with spicy pickled asparagus.
Cheers!
SJ

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Tales of the Cocktail 2010

At the Beefeater Welcome Reception. You bet I brought the hat home with me!

Tales of the Cocktail has come and passed for its eighth year (and my first) and I’ve finally interpreted my glazed over notes to share some more insights of what I learned during my five-day stint in New Orleans. As a Tales newbie heading into this trip, I came back with quite a few thoughts (not sure I can call them words of wisdom!) that I don’t think any one individual’s personal advice could have prepared me for:

  • Nobody will look at you funny for spiking your coffee at 8:30 in the morning. The Kahlúa Coffee Bar was a dream come true for the non-bartender like me who is used to being up with the sun on a daily basis. Iced coffees were among the barista’s specialties, along with Rick Stutz’s tequila-spiked Black Paloma cocktail.
  • Multiple Bloody Marys do equate to a well-balanced lunch. Nothing says getting your full day’s serving of vegetables like with a Bloody Mary. And boy, did these cocktails fit the bill at the Carousel Bar in the Hotel Monteleone! Making your brunch-time booze even more delectable was the opportunity to see Pernod Ricard ambassadors Simon Ford and Chris Pattino dressed as a tomato and celery stalk, respectively. Darcy O’Neil over at Art of Drink also introduced me to a fascinating new spin on this classic cocktail – The Bloody Caesar. Setting this drink apart from its kin is the use of clamato juice with your booze, which kicks up the Umami factor in your beverage.
  • Breakfast at Brennan’s is a meal of epic proportions. Delicious, yes. But believe me when I say I didn’t eat again until 8 pm!
  • The pit stop at Café du Monde is definitely worth the wait. With that said, do I think “OMG BEINEIGTS ARE THE BEST FOOD EVAHHH!!!”? No, thanks. I usually like to curb my fried dough eating habits at once a year – at the state fair.
  • Beefeater really knows how to ring in a party. I heard last year’s Welcome Reception was great. But this year’s shindig at the Contemporary Arts Center went above my expectations! With a Tim Burton inspired, Alice in Wonderland-on-LSD feel going on, we ushered in the start of Tales with classic Beefeater Gin & Tonics, along with a slew of creative cocktails served by some of the biggest names in the biz: Beefeater Global Brand Ambassador Dan Warner, Audrey Saunders, Roberts Hess, and Kenta Goto of Pegu Club were among the masses slinging drinks.   
  • Serving Chartreuse Swizzles out of flower vases is only appropriate beginning at 2 am. Just ask the guys and gals of the Mixo House.

    Enjoying a muffaletta lunch and a Pimm's Cup at The Napoleon House.

  • Hit up Napoleon’s House for a Pimm’s Cup. Don’t ask questions. Just do it.
  • No matter how much you plan ahead, plans change. I think one of the biggest lessons I’ve learned from Tales is to not overbook your schedule. Allot extra time in your day for traversing through the Monteleone lobby & Carousel Bar – it’s a time warp! And expect the unexpected, life is more fun that way.  

Cheers!
SJ

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