At The Tusk Bar in Manhattan, bar manager Tristan Brunel describes the base of his Bloody Mary riff, the Hail Caesar, as “almost like a dashi,” an intense umami blend of soy sauce, fermented chiles, horseradish, fresh garlic and cilantro, strained, cut with Clamato and the spirit of your choice, and served in a distinctly nighttime sour glass. It can be made with any spirit, but, says Brunel, “peated Scotch whisky is a secret menu item here at Tusk, and for the more adventurous bloody drinker, it elevates the savory components to a whole new level.”
Hail Caesar
Tristan Brunel | New York City
Ingredients
Serving: 1
- 3 ounces Clamato juice
- 1 1/2 ounces spirit, such as gin, tequila, mezcal or peated Scotch
- 1 ounce Caesar spice mix (see Editor’s Note)
Garnish: Tajín-salt blend (for the rim)
Directions
- Prepare a sour glass with a Tajín-salt rim.
- Build the ingredients in a mixing glass, then add ice and “roll” the cocktail four times before serving.
- Strain into the prepared glass.
Editor's Note
Caesar Spice Mix
8 medium red Fresno chile peppers
600 milliliters soy sauce
400 milliliters Worcestershire sauce
60 milliliters Sriracha
2 tablespoons fermented cayenne chile (2 teaspoons Tabasco may be substituted)
20 grams horseradish, grated
10 grams yellow mustard seed
10 grams cilantro
2 garlic cloves
4 grams ground black pepper
Combine all the ingredients in a Vitamix blender and blend on high until all ingredients are fully incorporated. Let the mixture rest overnight in the refrigerator, and strain before use.