Newton — A common feature on brunch cocktail menus, the Bloody Mary is known to be a hangover cure when drunk neat.
The main ingredients are tomato juice and vodka, but the Bloody Mary can also be made with other white spirits such as rum, tequila, or gin. Other ingredients that affect the taste of the cocktail include spices and garnishes.
I recently served as a judge at a Bloody Mary contest to raise money for the New England Hemophilia Society, held at Boroughmore in Newton on June 9. There, I asked representatives from the six competing restaurants what makes a good Bloody Mary.
Perfect balance of spiciness and mildness
Sage McCord, general manager of Ford Tavern in Medford, uses a tomato juice base with fresh lemon, celery salt, A1, Tabasco, salt, pepper, horseradish and olive juice for his restaurant’s Bloody Mary.
Garnishes include candied bacon, celery, lemon, cucumber, peppered onion, blue cheese stuffed olives and a salt and pepper rim.
“Balanced spiciness is key to making a good Bloody Mary,” McCord says. “You need some heat, of course, but you also need a garnish to balance it out. Blue cheese and olives help with that.”
Add something a little sweet
Jesus Pineda, general manager of Bara Mall, said the garnish that comes with a good Bloody Mary should be eaten after the first sip.
“The garnish is secondary,” he said. “You really need a nice garnish to finish off a Bloody Mary that’s a little sweet.”
Baramore combines triple-pepper infused Canadian bacon sweetened with brown sugar and with fresh mozzarella, baby heirloom tomatoes, salt, pepper, balsamic vinegar, olive oil, and black and red chili flakes.
Balamore’s Bloody Mary Mix is made with fire-roasted heirloom tomatoes, V8 tomato juice, lemon juice, chipotle peppers, crushed red pepper flakes, dried thyme, coriander, parsley, salt and pepper.
“A good Bloody Mary starts off with a spicy kick,” Pineda says. “Ballamore’s Bloody Mary starts off smooth, then you get a taste of the spirit at the end, and it has a delicious spicy aftertaste. The Canadian bacon is what brings it all together.”
The mix is key
Carl O’Hara, co-owner of O’Hara’s Food & Spirits and its sister establishment Paddy’s Public House in Newton, won the title of best Bloody Mary in the competition, and said the key to making a good Bloody Mary is the combination.
The mix used in O’Hara and Paddy’s Bloody Mary contains V8 tomato juice, horseradish, lemon pepper, celery salt, black pepper, lemon, Worcestershire sauce and Tabasco sauce.
Garnish with cubes of pepper jack cheese, pepperoni, green olives, and a sprinkling of tajin (chili and lime) or salt and pepper on the rim.
“It’s been very popular,” O’Hara said.
Albert Fricchie of The Friendly Toast, an all-day brunch spot in Chestnut Hill, said everyone loves a classic Bloody Mary, but adding pickle juice is an especially popular option.
“Our specialty seasoning blends add a little extra spice and have been a big hit with customers,” Fritchie said.
Friendly Toast’s Classic Bloody Mary Mix contains tomato juice, Worcestershire sauce, Sriracha sauce, peppered onion, coriander, horseradish, lime juice, lemon juice, celery salt, black pepper and garlic.
Garnishes of queen olives, pepper onions and celery really bring the dish together, he says.
Serve with bloody deviled eggs
Winner of the contest’s “Best Garnish,” Biltmore Bar & Grill in Newton uses Bloody Deviled, farm-fresh eggs, caramelized bacon, caramelized onions and house-made pickles as garnishes for their Bloody Mary.
Bartender Noreen Kiley said the garnish is the most important element of a Bloody Mary.
“I like to do things half-way,” she said, “first do half-way and then finish at the end.”
Boston’s Bostonia Public House is offering a “build your own” Bloody Mary bar on weekends.
“If you have a Bloody Mary, it’s a really satisfying meal,” said Robert Hussiek, bartender at the State Street spot.
Every weekend, guests can order an Ultimate Bostonian Bloody Mary for $20 and choose from a variety of ingredients to create their own Bloody Mary garnish, including mini sliders and danishes.
