Tabasco® and Bloody Mary – A Challenge and A Giveaway:
Earlier this year I spent a happy lunch time trying twenty or so fabulous Bloody Mary cocktails and variations! It was, of course, the Bloody Mary Challenge, held this year at the American Bar at Brasserie Zedel, an event that attracts the UK’s top mixologists. It’s believed that the Bloody Mary was invented in the 1920’s by American bartender Fernand Petiot when he was working at Harry’s New York Bar in Paris. When he returned to New York, he took the drink with him and the American palate demanded a spicier version, so the recipe evolved to include black and cayenne pepper, Worcestershire sauce, lemon, and a generous splash of Tabasco® Pepper Sauce. An American classic was born.
Now, I like my Bloody Mary fresh, chilled and spicy. But this challenge went way beyond anything I might normally concoct in my kitchen. The contestants were mixologists from some of the top bars in the country and their challenge was to create the ultimate ‘classic’ Bloody Mary – and then to create an alternative! We were in auspicious company too in the form of the judges, Charles Campion, Kate Spicer, Russell Norman and Tristan O’Hara. And, whilst we tasted most of the entries, I have to admit by the time we’d worked through the ‘classics’ I was finding it quite difficult to keep a fresh enough palate to understand the full skill of each drink. When the alternative cocktails appeared we had dry ice, foam and plenty of ingenious presentations!
The winning classic recipe came from Gareth Evans’ of Pollen Street Social, who produced this:
Classic Bloody Mary
35ml Absolut vodka,
125ml sundance tomato juice
2 dashes Tabasco® Pepper Sauce
15ml Worcestershire sauce
10ml lemon juice
Pinch celery salt
Pinch black pepper
Throw three times, serve on a board garnished with a candy striped straw, small piece of celery, nocelara olive and cherry tomato, with a side of heritage tomato salad and horseradish snow, plus a miniature bottle of Tabasco®.
And, the alternative winner was Marco Piroli of the LAB bar in Soho with
Mary & the Soldiers
30ml garlic infused vodka
15ml punt e mes
15ml lemon juice
125ml tomato juice
Pinch of black pepper, celery salt and sugar
7 drops of Tabasco® Pepper Sauce
1sp balsamic vinegar
Combine all the ingredients in a tin roll it with ice and strain in a highball glass. Garnish with Bovril, celery salt and chili flakes rim, boiled quails egg and soldiers.
Now, if you’d like a chance to concoct your own Bloody Mary, Tabasco® have kindly offered me a hamper of goodies to give away. There will be a selection of different flavoured Tabasco sauces, a branded apron, oven glove and a table cloth as well as a Tabasco Bloody Mary Mix and some caddies. The perfect solution for a New Year’s hangover cure!