“Like any good cocktail, it really does reflect balance,” says Brian Bartels of the Bloody Mary. Having authored a book on the classic cocktail, he should know.
In his State Street, named for the main street in Madison, Wisconsin, where Bartels learned to bartend, he relies on a pre-batched mix with a variety of savory ingredients (Worcestershire sauce, soy sauce and Old Bay seasoning) and spicy ones (a trio of Tabasco Chipotle Sauce, Sriracha and both black and white peppers). Though he calls on mezcal to be used directly in the mix, any clear spirit, such as vodka, gin, tequila, mezcal or white whiskey, can be used as the base of this drink.
Finally, for a garnish, he stays close to his Wisconsin roots. Garnished with a skewer of cured meats and a celery stick, the drink comes with an additional “snit” of beer, or a three-ounce pour.