Saveur Cooks Authentic American - Editors Of Cook's Illustrated Magazine [69]
Heirloom Tomato Bloody Mary
At the Union Square Cafe in New York City, bartenders make this bloody mary using heirloom tomatoes from the nearby farmers’ market.
2 large ripe heirloom tomatoes
2 oz. vodka
1 oz. fresh lime juice
1 tsp. freshly grated horseradish Tabasco, to taste Sea salt and coarsely ground black pepper, to taste Cherry or grape tomatoes, for garnish
Makes 1 cocktail
Push tomatoes through a potato ricer or a medium sieve into a small bowl; discard solids. Refrigerate juice until chilled. Stir in vodka, lime juice, horseradish, and Tabasco and season with salt and pepper. Fill a highball glass with ice and add tomato juice mixture. Garnish with a wooden skewer threaded with tomatoes.
Boston Bloody Mary
The raw oysters in this bloody mary, based on one at the Boston restaurant Eastern Standard, impart a hint of brine.
4 oz. tomato juice
2 tsp. fresh lemon juice
1/8 tsp. celery salt Prepared horseradish, to taste Worcestershire, to taste Tabasco, to taste Kosher salt and freshly ground black pepper, to taste
2 oz. vodka
2 freshly shucked oysters with their juice
2 green olives, for garnish Celery stalk, for garnish
Makes 1 cocktail
In a mixing glass, combine tomato juice, lemon juice, and celery salt and season with horseradish, Worcestershire, Tabasco, salt, and pepper; chill. Fill an old-fashioned glass with ice. Pour in the chilled tomato juice mixture and the vodka. Add oysters and their juice; stir. Garnish with olives and celery.
Hail Mary
Some say the classic eye-opener known as the bloody mary was created by a bartender in Paris in 1921; others claim that same barkeep invented it at the St. Regis Hotel in Manhattan. And then there are those who believe a comedian who promoted the Smirnoff vodka company in the 1950s deserves the credit. No matter who dreamed up the combination of tomato and lemon juices, vodka, Worcestershire sauce, and pepper, the bloody mary has since become America’s favorite cocktail. The zesty concoction belongs to a group of drinks called snappers, which are defined by a savory base (like tomato juice) and the condiments that give them their character. The real beauty of a bloody mary—aside from the taste—is its versatility. There are variations all over America that speak to regional tastes and creative whims. Add a freshly shucked East Coast oyster, and the drink tastes of New England. Throw in some pickled okra, and it takes on a Southern accent. On these pages: a tried-and-true recipe for a classic bloody mary, and a few of our favorite riffs on the drink.
Index
A
Albóndigas en Salsa
Arista di Maiale
Artichokes
Italian-Style Stuffed Artichokes
types of
Asparagus and Mushrooms, Matzo Brei with
Avocados
Guacamole
marketing strategies and
B
Bacon and Poached Eggs, Frisée Salad with
Baked Ziti with Sausage
Banana Malted Milk Shake, Black-and-White
Beans
Green Bean Casserole
Hummus with Tahini
Seven-Hour Leg of Lamb
Thai-Style Green Beans with Chile and Basil
Tuscan-Style Kale Soup
Beef
Baked Ziti with Sausage
Burgundy-Style Beef Stew
Chicken Fried Steak
Filets Mignons with Mushroom Sauce
Italian-Style Meatballs with Tomato Ragù
Marinated Flank Steak
Pasta with Ragù
Patty Melt
Sid’s Fried Onion Burgers
Slow-Smoked Brisket
Spicy Beef Empanadas
steaks, judging doneness
Tapas-Style Meatballs
USDA grades of
Woody DeSilva’s Championship Chili
Bigos
Biscuits, Chive and Cheddar
Black-and-White Banana Malted Milk Shake
Bloody Mary cocktails
Boeuf à la Bourguignonne
Boh Biah Tote
Bok Choy and Mushrooms, Stir-Fried
Book Club Sangria
Boone Tavern’s Spoonbread
Boston Bloody Mary
Breads
Chive and Cheddar Biscuits
Sopaipillas
Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon
Brown Butter Pasta
Brownies, Katharine Hepburn’s
Bucatini all’Amatriciana
Bucatini with Spicy Tomato Sauce
Burgers
customizing, ideas for
Patty Melt