Sherry Bloody Mary

Method

Created by bar manager Leo Robitschek of the Bar at the NoMad Hotel, our 2014 winner for Outstanding Bar Program, this sherry-anchored Bloody Mary doubles up on veggies by featuring beet juice along with the classic tomato juice.

• 2 ounces Amontillado sherry
• 4 ounces tomato juice
• ½ ounce beet juice
• ½ ounce Worcestershire sauce
• ⅛ ounce Tabasco sauce
• 3 dashes Maggi Liquid Seasoning
• Pinch of salt and pepper
• Lemon wedge and celery stalk for garnish

Stir together the sherry, tomato juice, beet juice, Worcestershire, Tabasco, Maggi, salt, and pepper in a cocktail shaker. Strain into a highball glass filled with ice. Garnish with the lemon wedge and celery stalk.

Yield

1 drink