This recipe, one of the first developed for the opening menu at Pacific Standard, is my reconciliation to a drink that I never really cared for in the first place: The Bloody Mary. Yeah I know it’s weird. But as a bartender, I’ve always been that guy that died a little inside whenever someone ordered a Bloody Mary at night. I even wrote this in Drinking Distilled many years ago:
In general, you don’t order a Bloody Mary after noon. If you need to, you can stretch the time limit to say that you can order one within two hours of waking up. But once the sun goes down, you can’t drink a Bloody Mary in public. Only men with lower-back tattoos do that.
And that really came from the fact that when you work in bars, you’ve got to spend minutes running around looking for all the ingredients to make one of these damn things when someone orders one in the middle of a busy Friday night. But then I did address that a few years ago, so that was no longer a problem for me as a bartender.
But as a drinker, I’ve also just never really enjoyed a Bloody Mary very much. They’re often too thick for me, like drinking a jar of marinara sauce. As a result they don’t go particularly well with food, especially not the sort of light, fresh fare many of us want these days. And to top it all off, so often this thick, gloopy mess is garnished with a million different garbage garnishes on a stick in an effort to encourage some lowest-common-denominator social media activity.
So I decided to challenge all of those preconceptions of mine and see if I could come up with a Bloody Mary for Pacific Standard that was easy to build (our bar is massive and gets very, very busy), light and zesty rather than thick and gloppy, and beautifully and simply garnished.
I’ve spoken before about my love for the Caesar, Canada’s unofficial national co*cktail. The Caesar was my north star on this experiment, and I kept going back to it as a reference point of what I was trying to achieve with the All-Day Bloody Mary: light, zesty, full of umami and flavor, with a crushable texture that can work any time of day or night. It also certainly needed to work alongside our food menu, with items like raw oysters, a soft salad in an apple cider vinaigrette, and a chilled steamed artichoke.
Of course my first inclination was to just add water to the old Clyde Common premix – that resulted in a watery Bloody Mary with no real flavor or mouthfeel, but I did know that there needed to be some water in the mix to thin out the tomato juice. I then putzed around with a million different proportions (meh), tomato powder (too hard to reliably source, and not inexpensive enough for a professional bar program), and cooking down the Worcestershire to concentrate the flavors (too much work). And then it hit me, what we were really missing by watering everything down was the Bloody Mary’s signature bright tang and meaty umami.
This problem became easily solveable with monosodim glutamate (MSG) and citric acid.
There are lots of articles out there about the myths surrounding MSG that I encourage you to read if you flinched when you read that, but suffice it to say there has been a ton of blatant ignorance around it for decades, and if you’ve intentionally avoided foods with MSG you’re seriously missing out.
I love MSG in food and co*cktails. We keep a dropper bottle of MSG solution at my well to boost the umami in a Dirty Martini (especially when enjoying one with bleu cheese-stuffed olives… drool). I use it in our Umami Mayo that comes with our chilled steamed artichoke, so it just seemed like the perfect addition – we already had a ton of the stuff on hand.
That magical co*cktail ingredient happened to be exactly what we were looking for in terms of body and flavor, and the All-Day Bloody Mary has been a hit since we opened nearly two years ago (!) We serve it in a pint-sized cider glass with a salt-and-pepper rim and garnish ours with a very crisp, sour dill pickle spear and a lemon wedge. Hold the chicken wings, beef jerky, and mini-cheeseburgers on mine, please.
I also really like using a respectable but sustainable 1½ ounces (45 ml) of vodka as opposed to the more common 2 ounces (60 ml) in this one. According to the ABV Calculator, the All-Day Bloody Mary clocks in at a paltry 9-10% ABV which I think is much more deserving of the “All Day” title. Give it a try and let me know what you think – it’s been incredibly popular at our bar.
Like a dirty martini, a dirty Bloody Mary typically contains olive or pickle brine, along with the other traditional ingredients. Try splashing some brine in yours for a salty, savory punch!
In addition to the restorative, “hair of the dog” elements — which play well with the drink's origins — other reasons for the early-day assignment are cultural and, simply, practical.
But the real reason you should stick to consuming these potent beverages at brunch is that bartenders are typically not set up to make them at night. Bloody Marys usually aren't on dinnertime or late-night co*cktail menus, meaning the ingredients have been put away after brunch.
According to science, you should be aiming to consume five servings of vegetables every day. Starting your day with a Bloody Mary helps you toward this goal almost immediately. Tomato juice provides its nutrition straight from the tomato and gives you extra benefits from juicing you would otherwise not get.
of course, Canada is the home of the Caesar co*cktail. the Caesar co*cktail. you're very proud of that, which is? Caesar is kind of like a Bloody Mary, but with clam juice.
Sure, you have seen celery as a garnish to a Bloody Mary, but did you know that it adds more than just a pretty presentation? The flavor of the celery compliments the tomato juice and can be enhanced with celery seed or celery salt as well.
One drink you might not see on a list of manly drinks is the Bloody Mary. While there's no doubt that a Bloody Mary is certainly tasty when made properly, even the best-made Bloody Mary isn't generally considered one of the manly vodka drinks to order when you saddle up to a bar.
Combine ingredients in a mixing glass and fill with ice. Gently roll from one glass to another until chilled (if you shake a Bloody Mary, the tomato juice will foam, and if you simply build it over ice in a glass, the ice will melt faster and the drink will become insipid before you have a chance to finish it).
The Rule of Thumb: No matter where you are, you may drink as many Bloody Marys as you like between dawn and noon. After noon, you may have Bloody Mary as your first drink of the day, but afterwards you must move on to other adult beverages. After sunset, you may not drink any Blood Marys.
If you really want to feel better after a long night of drinking, maybe try a Virgin Mary on for size. In summary: the non-booze ingredients of a Bloody Mary deliver up electrolytes, water, Vitamin C, and Vitamin B6, all of which might help with a hangover. Vodka, not so much.
Anyone who's ever indulged in a drink or two knows that alcohol can make you real sleepy, real fast. That's because alcohol depresses the central nervous system. It has a sedative effect that helps you relax and makes you drowsy, so you fall asleep faster.
In addition to electrolytes, sodium, potassium, and Vitamin C, tomatoes also contain lycopene, which is high in antioxidants. Lycopene helps to combat the toxins in the liver (like the toxins that you consumed while drinking the night before.)
Bloodymary is known for its digestive qualities as well. It contains a lot of fiber like celery and tomato pulp which can help your body with digestion.
While both the Bloody Mary and the Caesar are very similar, there's one big difference in ingredients between the two. They each have a vodka base, but Bloody Marys feature tomato juice, while Caesars make use of clamato, a combination of clam and tomato juice.
The most obvious difference between a Bloody Maria and a Bloody Mary is the liquor – Bloody Marias are mixed with tequila, while Bloody Marys use vodka.
There is a considerable amount of variation available in the drink's construction and presentation including the use of different base spirits like bourbon, rye, tequila, or gin. With tequila, it is often called a bloody Maria.
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