The Bloody Mary is an iconic drink, a staple of brunches. The origins of the cocktail are a little murky but probably originated sometime in the 1920’s or 1930″s.
A pretty basic recipe would be vodka, tomato juice, horseradish, Worcestershire sauce, lemon juice and tabasco.
On March 18th I attended the 9th annual Bloody Mary Festival, a multi city tour which came back to New York City this year after the pandemic hiatus.
The event was held at City Point, a venue in a Mall located at 445 Albee Square West in downtown Brooklyn and had over a dozen restaurants and cocktail mix producers vying for the title of the best Bloody Mary.
Each participant had their own versions of the Bloody Mary. There was some wiggle room with the ingredients used but the creativity came in to play with the garnishes used on the drink.
My favorite was the Bloody Mary from the Lobster Joint.
Some of the participants:
| Bill’s Bar & Burger | Brooklyn Rabbit Bar & Grill |
| Lobster Joint | The Wilson |
| Dos Caminos | Crave Fishbar |
| 390 Social | Fever Tree |
| Toma Bloody Mary | Chela |
SocialVino 