“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.
5 ounces State Street Bloody Mary mix (see Editor's Note)
5 ounces State Street Bloody Mary mix (see Editor's Note)
black pepper, freshly ground
black pepper, freshly ground
beer chaser
beer chaser
Garnish: cured meats, celery stalk
Directions
Combine the vodka and Bloody Mary mix in a shaker tin.
Roll the ingredients back and forth between the shakers several times to combine.
Pour the mixture into a rocks glass filled with ice.
Top the drink with freshly ground black pepper, to taste, and garnish with skewered cured meats and a celery stalk.
Serve the Bloody Mary with a three-ounce beer chaser, or "snit."
Editor's Note
State Street Bloody Mary Mix: Makes 50 ounces, enough for 10 cocktails. 44 ounces tomato juice
2 ounces Del Maguey Vida Mezcal, or other inexpensive mezcal
2 ounces Worcestershire sauce
1 ounce Tabasco Chipotle Sauce
1/2 ounce soy sauce
1/2 ounce Sriracha
1 tablespoon molasses
1 tablespoon Old Bay seasoning
1 1/4 teaspoons cracked black pepper
3/4 teaspoon ground white pepper
Combine all ingredients in a large pitcher. Store in a sealed container and refrigerate for up to two weeks.
