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Cocktail recipe: Aviary’s Bloody Mary
© Lucas Allen

Aviary's Bloody Mary

  • SERVINGS: Makes 2 Drinks

This deconstructed Bloody Mary can be made year-round with bottled tomato juice, but Craig Schoettler prefers using fresh, ripe tomatoes in the summer. As the colorful ice cubes melt in the cocktail, they slowly season the drink: The green cubes are made with celery, the black ones use Worcestershire sauce and the red cubes get their color and flavor from Fresno chiles. This way, he says, “the palate doesn’t get bored. The drink is ‘new’ with every sip.”

  1. Celery, Fresno Chile and Worcestershire Ice Cubes (see Note)
  2. 5 1/2 ounces vodka
  3. 12 ounces chilled tomato juice
  4. 3/4 ounce Simple Syrup
  5. 1/2 teaspoon salt
  6. Freshly cracked black pepper, celery ribs and parsley sprigs, for garnish (optional)
  1. Fill 2 chilled collins glasses with 2 cubes each of the Celery, Fresno Chile and Worcestershire Ice Cubes. In a small pitcher, combine the vodka, tomato juice, simple syrup and salt and stir well. Pour the Bloody Mary mixture over the ice cubes and garnish the drinks with cracked black pepper, celery ribs and parsley.
Notes

Celery Ice Cubes Using a juice extractor, juice 2 blanched celery ribs. Add 1/2 teaspoon each of salt and sugar to the juice and stir well. Makes 4 cubes in a standard ice tray.

Fresno Chile Ice Cubes Using a juice extractor, juice 2 stemmed Fresno or 6 Thai chiles. Add 4 ounces water to the juice and stir well. Makes 4 cubes in a standard ice tray.

Worcestershire Ice Cubes Combine 2 ounces Worcestershire sauce with 3 ounces water. Makes 4 cubes in a standard ice tray.