We’re on a Bloody Mary quest of late, searching for creative spins on this oldie but goodie. We recently checked out Mosaic’s Bloody Mary menu, piqued by some interesting fixings and fun liquor change-ups.
Did Dianna Hemann, bar manager at the restaurant and lounge downtown at 1001 Washington Ave., know how much we drool over ice? The star of her Inside Out Bloody Mary Martini is a couple of spicy, blood red ice cubes made from Bloody Mary mix, grated horseradish, Worcestershire sauce and garlic. The drink is simply Absolut Peppar and a few dashes of Zing Zang, shaken with ice and strained. But since the drink is served up, the cubes are the perfect solution for keeping the cocktail cold while diluting it at just the right rate. Hemann’s deconstructed version is presented with a lively garnish – lime and lemon wedges and a chile pepper-stuffed olive – which provide citrus and briny flavors that combine well with this brunch beverage.
Bourbon in your Bloody Mary? Bloody yes! “It opens up a whole new world,” said Hemann, who first enjoyed Bourbon as a base spirit in this classic mixed drink while on a trip south to New Orleans. To make her Bloody Bourbon Barrel, Hemann uses 100-proof Knob Creek. This 9-year small-batch Kentucky bourbon is characterized by a maple sugar aroma and a woody, caramel flavor. “It gives a caramel taste that vodka just cannot,” summed Hemann.
Mosaic’s Bloody Mary menu includes a total of five specialty Marys, available anytime. The drinks will also be available at the Mosaic location opening this summer in Des Peres. And if you visit the restaurant for Sunday brunch, don’t miss the Bloody Mary bar, where you’ll find both standard accompaniments and a few spunky ones, such as pickled asparagus and andouille sausage, for fixing your own mid-day elixir.
This article appears in May 1-31, 2011.