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Waterfront's Bloody Mary
Jaimie Lynch
Iowa transplant Jaime Lynch says she moved to the Left Coast to compare Hawkeye and Golden State cocktail culture for future reference. “Eventually, I would love to own my own bar,” she explains. As it happens, this mix-mistress crafts the perfect common ground — the bloody mary — a potion equally at home in Milwaukee taverns and Manhattan Beach bistros. But Lynch says there’s one prerequisite: “You have to love tomato juice to love a bloody mary.” Because most versions of the bloody mary fail the acid test (that is, the overbearing tendency of tomato juice), she opines, most people don’t get a balanced bloody mary — equal parts taste and tang with little acidity. The tomato juice must serve as canvas for the masterpiece — and the Waterfront’s version does just that. “Adding the Worcestershire and horseradish gives it a great taste,” Lynch says. The tang arrives with your first sip, derived from the Tabasco and Dijon mustard — and the medley’s deus ex machina — Absolut Peppar vodka.
In a glass filled with ice, add:
- 2½ oz. Absolut Peppar • Tomato juice to the glass’s neck
- 2 slow dashes of Worcestershire sauce
- 2 quick dashes of Tabasco sauce • 1 splash of sweet-n-sour mix
- 1 generous blessing of ground black pepper
- 1 butter knife tip each of Dijon mustard and horseradish
Stir ingredients with butter knife, garnish with lemons, limes, and olives, and drink in a solemn kneeling position
Here's something you might be interested in.
Waterfront's Bloody Mary
Waterfront's Bloody Mary
Jaimie Lynch
Iowa transplant Jaime Lynch says she moved to the Left Coast to compare Hawkeye and Golden State cocktail culture for future reference. “Eventually, I would love to own my own bar,” she explains. As it happens, this mix-mistress crafts the perfect common ground — the bloody mary — a potion equally at home in Milwaukee taverns and Manhattan Beach bistros. But Lynch says there’s one prerequisite: “You have to love tomato juice to love a bloody mary.” Because most versions of the bloody mary fail the acid test (that is, the overbearing tendency of tomato juice), she opines, most people don’t get a balanced bloody mary — equal parts taste and tang with little acidity. The tomato juice must serve as canvas for the masterpiece — and the Waterfront’s version does just that. “Adding the Worcestershire and horseradish gives it a great taste,” Lynch says. The tang arrives with your first sip, derived from the Tabasco and Dijon mustard — and the medley’s deus ex machina — Absolut Peppar vodka.
In a glass filled with ice, add:
- 2½ oz. Absolut Peppar • Tomato juice to the glass’s neck
- 2 slow dashes of Worcestershire sauce
- 2 quick dashes of Tabasco sauce • 1 splash of sweet-n-sour mix
- 1 generous blessing of ground black pepper
- 1 butter knife tip each of Dijon mustard and horseradish
Stir ingredients with butter knife, garnish with lemons, limes, and olives, and drink in a solemn kneeling position
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