Best Bloody Mary Ever
By Ming Tsai
There really is nothing better at brunch than a spicy bloody mary with a nice tall celery stick to garnish. And there is no shortage of theories about the cocktail's origins. One tale is that during the 1920s, the cocktail was the signature drink at a bar in Chicago called The Bucket of Blood. Others have pinned the name on Mary, Queen of Scots and her notorious violent temperament. No matter what you believe, one thing is true, this is one tasty cocktail.
4 cups vegetable juice or tomato juice
2 tablespoons tamari (wheat-free naturally brewed soy sauce)
1 tablespoon hot pepper sauce
1 tablespoon grated ginger
1 teaspoon celery salt
Grey Goose or other high premium vodka, to taste (optional)
Caper berries, for garnish
Long celery stalks, with leaves, for garnish
Drop a few ice cubes in a shaker and combine juice, tamari, hot pepper sauce, ginger, celery salt and vodka. Shake well.
Strain into tall glasses filled with ice cubes.
Garnish each glass with caper berries and celery stalks.
Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.
Follow WGBH Foodie