Aviary's Bloody Mary
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.” Slideshow: More Bloody Mary Recipes
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.