The Best Bloody Mary

I have scouted high and low for the ulitmate hair-of-the-dog tincture and mixologist Matthew Biancaniello’s Mother Mary recipe is by far the most superior comfort-drink I’ve tasted – hungover or not!

Please email me where your favorite Bloody Mary is served – or any recipe tips…. I’m on a mission to try them all: henrietta.tiefenthaler@gmail.com

Mother Mary

Mother Mary

Muddle cucumber slices, red bell pepper chucks, 2 cherry tomatoes and a pinch of the following: cilantro, chives, scallions, parsley and dill.
Add 3/4 oz fresh olive juice, 3/4 oz lime juice, 3/4 oz fresh lemon juice, a tbsp of Bubbie’s beet horseradish from Wholefoods, 1 oz of Stirrings Natural Bloody Mary Mix and 2 oz of Hangar One Mandarin Vodka.
Do not shake but roll back and forth between the two shakers, serve in a tall glass and garnish as you please (I would opt for a sprig of rosemary, thyme, an olive and a slice of jalapeño). I’m not sure if you could squeeze in any more deliciousness if you tried.

For more of Matt’s recipes, check out his blog, or taste his libations on select nights at the Library Bar in the Hollywood Roosevelt Hotel.

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