The Vanderbilt Bloody Mary Recipe

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?

The Vanderbilt Bloody Mary Recipe
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  • 2 (46-ounce cans) tomato juice
  • 2 ounces worcestershire sauce
  • 5 ounces house-made scotch-bonnet pique sauce
  • 4 ounces pineapple juice
  • 3/4 ounce celery salt
  • 8 ounces horseradish (more or less to taste)
  • 3/4 ounce special salt
  • 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.
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