• Wednesday, November 25, 2020

St. Regis Bloody Mary

Bloody Mary
March 11, 2014

16 oz can tomato juice
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cornichon juice
2 tsp horseradish
1 tsp Sriracha sauce
1/2 tsp finely ground black pepper 

1 tsp celery salt
pinch of cayenne pepper


Serves: 4 (4 oz glasses)

Rub a lime around the rim of each glass and dip in black Hawaiian salt. Combine all ingredients. Fill glass three-fourths. The espuma: Combine celery juice, parsley, wasabi powder and some green apple; blend and strain, and add as foam on top.

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