Fresh out of college, Nick Farrell, spirits director for the Neighborhood Restaurant Group (NRG), wanted a job at a different kind of bar. “The plan was to work in restaurants while I applied to law school,” he said. Two years later he realized his passion lay in hospitality. “I was having the time of my life.” NRG’s locations shape their menus, so naturally their local spot Junebug serves a New Orleans-inspired Bloody Mary. It features a trinity and Crystal hot sauce, creating an acidic tipple, “perfect with oysters or something with a bit of gravy or hollandaise.” Nick understands that guests love (or need?) a Bloody Mary at brunch, noting “People want to demarcate between day and night drinking. They think, ‘Maybe a Martini when I wake up isn’t the best. Maybe I’ll get my vitamins, get my ‘hair of the dog’ and have it not taste like last night.’” As for passing on law school? Nick’s lawyer friends assure him that his bar is the real winner.
6
servingsIngredients
2 1/2 cups San Marzano tomatoes (do not skimp on nice tomatoes)
1 Celery stalk, cut off florets and save for garnish
3/8 cup Worcestershire sauce
2 Lemons, juiced
1/2 tbsp Crystal hot sauce
1 tsp Ground black pepper
1/4 Green bell pepper
1/2 Shallot, peeled
1/2 Bunch parsley tops
Salt to taste
1.5 oz Vodka per serving
Celery tops, lemon wedge for garnish
Directions
- Combine the tomatoes, celery, shallot, parsley leaves, bell pepper, Worcestershire sauce, lemon juice, hot sauce and black pepper in a blender and mix on high for two minutes. Taste and add salt as needed, then strain the juice into a pitcher.
- Fill a Collins glass with ice and add the vodka. Top with the Bloody Mary mix and stir to combine, then garnish with a celery stalk and lemon wedge.
Notes
- 1. Nick recommends batching your Bloody Mary mix no more than a day before serving. To get a headstart, mix all the ingredients except the tomatoes and the parsley the day before, and then add those two to the mix right before serving to maintain their bright flavors.
2. Nick recommends using a vodka like Svedka, Sobieski or something else mid-shelf “without a huge advertising budget…. because the more money that’s spent going into the products in the bottle as opposed to, distinguishing it from other bottles, makes a difference.” Avoid a bottom-shelf vodka, which can still be notably disappointing.
3. Nick prefers his garnishes to be minimal and not compete with his drinks. He likes the crunch of celery and includes the lemon so that people can add more acid if they wish. Locals can add a pickled green bean or okra, but he discourages garnishes that are also just for Instagram or can double as appetizers, like a chicken wing or bacon.
