Stylish Weekends | January 11, 2016 | Drink
Five global perspectives
on the Bloody Mary
The Bloody Mary may be queen of brunch drinks but she is a capricious mistress, with aficionados still arguing about her perfect make-up.
Even at her most basic, you couldn’t describe her as a simple cocktail – demanding vodka, tomato juice, lemon juice, tabasco sauce, worcestershire sauce, horseradish, salt, black pepper, cayenne pepper, celery salt and ice cubes.
Purists argue that tinkering with the ratios – widely agreed as 50% tomato juice, 25% vodka, 25% lemon juice – is practically blasphemous.
Heaven knows what they’d make of our round-up of a new breed of Bloody Marys which shamelessly turn the classic British noblewoman into an exotic countess.
This wasabi-fuelled concoction isn’t for the faint hearted.
Recipes Plus has a punchy concoction, calling for 1 tsp wasabi paste, to replace the horseradish, 1 tsp mirin and ½ tsp soy sauce instead of worcestershire sauce. If you like it hot, ½ teaspoon of fiery sriracha sauce will provide all the spice you need.
A zesty Bloody Mary derived from Thailand’s classic flavours.
Lime juice provides the piquancy, as lemon juice is banished back to the bar. A touch of Thai chilli means heat without the tabasco. Finish off with a sprinkle of coriander and a wedge of lime.
This sherry-spiked version once again eschews lemon juice in favour of its citrus sister, lime. For a flamboyant garnish, adorn glasses with pimiento-stuffed olives.
Say hola to the Latino Bloody Maria. The alcohol comes from tequila, strong enough to lend a vegetal earthiness. Garnish with fierce jalapeño slices.
These aren’t just any tomatoes, these are ripe tomatoes harvested from the sun-drenched valleys of Italy. The quality of the tomato sauce is key to the Italian version of the cocktail. Finish with pesto sauce for depth, plus a sprinkle of dried oregano and a fresh basil leaf garnish.