Typically relegated to brunch and used as a hair-of-the-dog hangover cure, the Bloody Mary is attracting the attention of mixologists, who are blending everything from balsamic vinegar to sausage into the salty-savory mix of tomato juice and vodka.
This month, a refined recipe by Yana Volfson, the head bartender at Freemans and Peels in New York City, took first prize against 17 other restaurants at the inaugural “Eat, Drink and Bloody Mary” contest. When she first arrived at the event, Volfson was intimidated by the variety of over-the-top cocktails, like a Mango Mary and an intense, anchovy-garnished version.
“The Bloody Mary has become a way of having breakfast within a cup,” Volfson says. By comparison, her entry was a relatively subtle departure from the original. Volfson’s requirements: approachable, balanced and not too thick. Instead of Worcestershire sauce and lemon juice (which she thinks can taste harsh), she uses balsamic vinegar and caper-berry brine to add acidity.