We specialize in hard to find items
All Categories
The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond
Share Tweet
*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
About The Bloody Mary: The Lore And Legend Of A Cocktail
Product Description Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards The definitive guide for those devoted to the brunchtime classic, the Bloody Mary, with 50 recipes for making cocktails at home.The Bloody Mary is one of the most universally-loved drinks. Perfect for breakfast, brunch, lunch, dinner, and beyond, there simply isn't a wrong time for a Bloody. In The Bloody Mary, author Brian Bartels—beverage director for the beloved West Village restaurants Jeffrey's Grocery, Joseph Leonard, Fedora, Perla, and Bar Sardine—delves into the fun history of this classic drink.(Did Hemingway create it, as legend suggests? Or was it an ornery Parisian bartender?) More than 50 eclectic recipes, culled from top bartenders around the country, will have drinkers thinking outside the vodka box and taking garnishes to a whole new level. Review “I know that everyone believes their Bloody Mary recipe is the best, and that makes me happy. But Mr. Bartels’ thesis on the subject demands the immediate attention of all aficionados of this beloved classic. It is an eye-opener.” —DALE DEGROFF, author of The Essential Cocktail “No, the Bloody Mary isn’t named after the Virgin Mary, who was sad about Jesus and needed a drink. That’s what I thought when my brother and I made Bloody Marys for my parents, a Playmate cooler between us, in the backseat of the car, on our way to New Orleans . . . Thank you, Brian, for setting the record straight!” —PARKER POSEY, actress “I would never trust a Bloody Mary from someone who didn’t hail from the great state of Wisconsin, and Brian Bartels is the hero we’ve been waiting for. I’ll gladly take the advice found within these pages.” —JEFFREY MORGENTHALER, author of The Bar Book “Brian has spent more than twenty years behind the bar (and perched on the other side when he wasn’t tending it), so I’m thrilled that the Bloody Mary—and dozens of delicious riffs on it—are receiving his insightful, light-hearted, fancy-free play-by-play. With this book, his friends receive the directions we all need to brace for the morning after his intoxicating wit and charm prevail.” —Jim Meehan, partner in La Boîte Bloody Mary Spices and author of The PDT Cocktail Book and Meehan’s Manual About the Author BRIAN BARTELS was raised in Wisconsin, consecrated Bloody Mary territory. He has been a writer and bartender his entire adult life, and first worked the stick during a busy Saturday brunch service, where he learned his first cocktail, the Bloody Mary, the fast and hard way: spilling the pre-made mixture over his hands and wrists instead of inside the pint glass. He now lives in New York City, where he is a managing partner and bar director for the beloved restaurants Joseph Leonard, Jeffrey's Grocery, Bar Sardine, Fedora, and Perla. Excerpt. © Reprinted by permission. All rights reserved. what’s in a bloody mary? Cocktail fashions come and go, but the nourishing charm of a Bloody Mary endures. The Bloody Mary pushes boundaries while staying true to its roots. Over the course of its eighty-year history, its garnishes have stretched all across the culinary map. A classic Bloody Mary contains the following ingredients: tomato juice, vodka, spices, and seasonings. It often includes Worcestershire sauce, lemon juice, black pepper, celery salt, and a curveball ingredient that is generally left up to the creator. As with any well-made cocktail, a Bloody Mary should be balanced, but that curveball ingredient should also make the drink fun, inspiring good-to-the-last-drop smiles. When I first started making Bloody Marys, in my early twenties, I would add lemon and lime juices, olives, pickle brine, Worcestershire, and Tabasco, and then I would pop an ounce of Guinness in at the end, a little luck o’ the Irish for a finale. People commented on how much they enjoyed the recipe, but I didn’t think it was rewriting history or anything like that. My Bloody was great because
