How To Make My Favorite Bloody Mary

I’ve had a longstanding love affair with the Bloody Mary. While I don’t make them very often, I particularly love them on location—like the Delta Lounge, or at Harry’s Bar in Paris. It wasn’t until I was introduced to a shaken and served up version by my friend Doug Biederbeck (of Bix Restaurant in SF fame), that it became a drink I now enjoy making at home. It’s taken it out of the brunch world, and into a more sophisticated cocktail realm. A good addition I learned at Le Sirenuse in Positano was the substitution of colatura (fermented anchovy sauce from the Amalfi) for Worcestershire, but since this is hard to come by, I’m using Southeast Asian fish sauce, which is essentially the same thing. Le Sirenuse also uses yellow tomato juice in theirs, which I’m going to feature in the fall issue of the magazine. I’ll be doing more video here on Substack, a deeper dive in the how-to—more recipes, style, cocktails—even my mom’s laundry secrets. Oh, and for all the Bloody Mary obsessed, yes, this is made with gin not vodka and is technically a Snapper.