Beet and Sherry Bloody Mary - by Brian Bartels

Ingredients

Leo Robitschek, the NoMad and Eleven Madison Park, New York, New York.

"Leo Robitschek makes me drink. Anyone who can do that is either a true friend or a family member. To know Leo is to know he fits into both categories. He also consistently creates some of the most well-balanced, well-executed, unpretentious yet praiseworthy cocktails around. Though he may not carry a scholastic degree in medicine, Dr Leo's menus surgically engage the history and influence of craft cocktail appreciation, oft followed by an impromptu dance party. Amontillado sherry and beetroot juice play very well together here. It's a welcome curveball, followed by a tasty home run." - Brian Bartels.

60mL Amontillado sherry
175mL beetroot Mary mix

Beetroot Mary Mix (makes 1.7L - enough for 10 drinks):

1.6L tomato juice
225mL beetroot juice
120mL Worcestershire sauce
60mL tabasco sauce
30g Maggi seasoning sauce
2 tsp salt
2 tsp freshly ground black pepper

Garnish:

Lemon wedge
Celery stick

Method

Beetroot Mary Mix:

Combine all of the ingredients in a large jug. Store in a sealed container and refrigerate for up to 1 week.

Beet and Sherry Bloody Mary Cocktail:

Combine the sherry and beetroot Mary Mix in a cocktail shaker filled with ice. Roll the ingredients back and forth with another shaker 3 times and strain into a highball glass filled with ice.

Garnish with a lemon wedge and celery stick.

Credits: Images and recipes from The Bloody Mary by Brian Bartels (Jacqui Small RRP $27.99).

Photo Credits: Images and recipes from The Bloody Mary by Brian Bartels (Jacqui Small RRP $27.99).