To help you choose from the vast array of bottles on the market, here are the best vodkas to help you customize some legendary Bloody Marys. “You don’t want to be overwhelmed, but you do want balance,” Baker says. Baker has two rules for the booze: either select a clean, brisk vodka that gets out of the way of the other ingredients ("there’s enough going on in the drink already.you want to taste the cocktail, not the vodka”), or grab a flavored vodka whose taste meshes with the Bloody Mary’s spice and savoriness.
Most importantly, choose the right vodka. Crisp celery, cheese-stuffed olives, cherry tomatoes, or a cornichon is all you need to highlight the full-flavored drink. “Grate fresh horseradish to add spice, instead.” He also cautions against overdoing the garnishes. “It has vinegar in it, so it makes the drink taste sour,” says Baker. Celery salt is classic, but try smoked salt, which makes it “more like a meal.” And forgo prepared horseradish. Blend canned tomatoes, and use that purée to counterbalance the dilution.”īaker’s other tips: make sure you're using something other than regular salt. It has too many preservatives in it, and the vodka and ice dilute the drink enough. Want the best advice? Just listen to Anthony “ The Professor” Baker, an alumnus of New York bars The Aviary and The Grill: “don’t use tomato juice. But that doesn’t mean there aren’t parameters to follow when you make the drink. The venerable cocktail, a staple of brunches the world over, is today much more complex-spicier, more vegetal, and sometimes elaborately garnished. Petiot’s early version was simply 50/50 tomato juice and vodka, but it wasn't long before a recognizable classic recipe materialized: vodka, tomato juice, Worcestershire sauce, black pepper, celery salt, Tabasco and lemon juice The jury is out as to the origin of its name, but the spicy, tomatoey vodka drink called the Bloody Mary is commonly known to have been created by a Paris bartender named Fernand Petiot, who whipped it up in the 1930s at King Cole Bar at the St.
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