Kitchen Notes

Bloody Mary Variations

For every brilliant Bloody Mary variation we’ve tried, there have been 10 others that have made us cringe. It’s entirely too easy for this cocktail to jump the shark; the garnish game alone can resemble a salad bar in the wrong hands.

One of the easiest ways to experiment within the confines of simplicity, however, is to try your bloody mary with different chili sources: instead of Tabasco, try Sriracha or harissa, then match the condiments accordingly. Here are some of our favorite flavor variations.

  • Harissa and preserved lemon (garnished with Moroccan olives)
  • Sriracha and lime with a brown sugar rim
  • Gojuchang (garnished with kimchee)

Master Class: Bloody Mary

Whether you love it or hate it, the Bloody Mary is a fixture of brunch menus everywhere. And it relies on--what else?--the flavor of chilies to give it that trademark bite. Credit for the Bloody Mary goes to Ferdinand Petiot, a bartender who came up with the drink while working at Harry’s Bar in Paris. He later brought the cocktail to America after the end of Prohibition, changing the name to the Red Snapper at the request of his bosses at the St. Regis hotel in New York.

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