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The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond Hardcover – March 28, 2017
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From the Publisher
Commander’s Palace Bloody
Commander's Palace, New Orleans, Louisiana
New Orleans holds a special place in the heart of anyone who has ever visited. The people could not be more kind, thoughtful, and down to earth. It’s more than just a party. It’s a culture; an organism; a city so rich in history and depth there can only be one.
Commander’s Palace’s Bloody Mary keeps a firm grasp on the original recipe but does a terrific job of making it classic New Orleans. Each one is made with Creole seasoning and Crystal hot sauce, available at many of the neighborhood spots in and around the city, which is an important reminder: if the locals love it that much, say no more. At the restaurant, the garnishes are skewered on a piece of sugarcane, but at home, a cocktail pick will do just fine.
Recipe - Serves One
Coat the rim of a pint glass with Creole seasoning. Combine all of the remaining ingredients except the garnish in a cocktail shaker filled with ice. Roll the ingredients back and forth with another shaker 3 times, then strain into the rimmed glass filled with ice. Skewer the pepper, okra, and sugarcane on a cocktail pick and garnish.
If you like extra seasoning, top off the drink with a pinch of freshly ground pepper and coarse salt.
Jalapeño pepper, pickled okra, sugarcane (optional), and freshly ground black pepper and coarse sea salt.
- Creole Seasoning, For The Rim Of The Glass
- 1½ Ounces Vodka
- ½ Cup V8 Or Tomato Juice
- 1 Teaspoon Prepared Horseradish
- 1 Teaspoon Or 2 Splashes Worcestershire Sauce
- 4 Dashes Crystal Hot Sauce
- 2 Dashes Tabasco Sauce
“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.