The Vanderbilt Bloody Mary Recipe

Jun 5, 2011 11:01 am

A bartender's secret to make a piquant Bloody Mary

Bloody Marys are a pretty basic brunch drink. But on a recent trip to The Vanderbilt in Brooklyn NY, the Bloody was somehow quite different. It wasn't the just house-made scotch-bonnet hot sauce. Or the garnish of a house-made pickled string bean, and the special pimenton salt that rims the glass — although all of those are fabulous touches. We got bartender Brian Floyd to give up his secret ingredient — a splash of pineapple juice — and the recipe. The recipe is for 12 because Floyd is a bartender so he thinks big. And who wants to drink Bloody Marys alone?

bloody mary cocktail
Photo: Lisa McLaughlin
Pickled green beans and pineapple juice make this bloody special

Brian Floyd, The Vanderbilt

Servings: 12 servings


2 (46-ounce cans) tomato juice
2 ounces worcestershire sauce
5 ounces house-made scotch-bonnet pique sauce, or your favorite hot sauce
4 ounces pineapple juice
3/4 ounce celery salt
8 ounces horseradish (more or less to taste)
3/4 ounce special salt, (sea salt, smoked pimenton, pinch citric acid)
Tito's Vodka
  1. Combine all ingredients, except vodka. 
  2. Rim half a pint glass with the special salt, garnish with pickled green beans.
  3. Pour over ice. Add a shot or two of Tito's Vodka.

Makes roughly 12 Bloody Mary's. 

Level of Difficulty: 
Prep Time: 
5 minutes
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