Take a clean pint glass (or any large volume glass of your choosing) and add 45 ml (1.5 oz) of Jalapeño vodka. If you got curious and snuck a nip of the vodka straight you might think that 45 ml (1.5 oz) sounds burn your face off hot. Trust me, once it’s all in the glass it will have a steady burn but it won’t be overpowering. Finish with 15 ml (1/2 oz) of premium vodka.
Next we’re going to add 150 ml (5 oz) of our fresh Bloody Mary mix into the glass and 15 ml (1/2 oz) of fresh lemon juice.
Preparing the Bloody Mary Glass
After that we need to prepare our final presentation glass. Once we’ve introduced ice to the cocktail we’re on a timeline so it’s best to do all we can before we take the ice out of the freezer. I chose to make my own celery salt using 1 part Himalayan pink salt and one part celery seed. Both of these can be found in the spice section of virtually every grocery store on earth.
Adding the Ice
Top up your mixing glass with ice and and grab your shaker. With the Bloody Mary we’re not looking for a hard shake as that will make the tomato foam up and ruin the mouthfeel of the drink. Instead slap the tin on and use a rolling/rocking motion to begin to chill.
Once chilled strain over fresh ice. Why not use the ice that’s in the shaker you ask? By this point the ice in the shaker has already begun to melt and adding it to the glass would allow it to continue to do so and warm the drink more quickly than fresh ice. Plus you get points for presentation.
Add 45 ml (1.5 oz) stout float to the top followed by 15 ml (1/2 oz) port – although sherry works too. I chose a delicious Warre’s Select Reserve which added a wonderful sweetness to the drink and balances out the spicy kick from the Jalapeño vodka.
Garnishing a Bloody Mary
Again, no rules. There are some really wild Bloody Mary garnishes out there – including Chicago style hot dogs, oysters, slices of pizza, sliders, crawfish, lobster tail, assorted veggies – sky’s the limit and points for creativity. Traditionally the Bloody Mary is garnished with a stalk of celery and a wedge of lime.
Being a New Englander by birth I struggle to stay far from the sea which is why I garnish mine with crab (or lobster) claw and steamed prawns. I also usually add a block or two of sharp cheddar and some salty, briny kalamata olives.
And that’s it. The perfect (in my opinion) Bloody Mary. Bottoms up.
- 45 ml (1.5 oz) Jalapeño vodka
- 15 ml (1/2 oz) Premium vodka
- 15 ml (1/2 oz) Fresh lemon juice
- 135 ml (4.5 oz) Bloody Mary Mix
- Celery salt
- Crab Claw
- Kitchen sink
- Visit the Last Cocktail for full instructions