How to make zucchini and beetroot noodles

 

The details can be confusing, but there are two versions of the origins of "Bloody Mary."

One is that Ritz Bar invented it. The bartender mixed vodka with tomato juice and gave it to the hotel owner. Tom liked it, but he asked for it to be sharper. The bartender got his hands on the Tabasco and Worcestershire sauce and that's how Bloody Mary was made.

The second is that it was invented in the famous Harry's New York Bar in Paris. But what is absolutely certain is that the cocktails at this bar were made into one of the most popular cocktails among Parisian bohemians at the time. Hemingway, Marlene Dietrich and others - they were all constantly hangover "Bloody Mary". Even the pubs have traditions. Doors open at 5pm and everyone gets a sausage and this cocktail.

In general, the reason "Bloody Mary" is good for hangovers is that it doesn't taste like vodka and contains spices. They also have a hangover with spicy soup. This is the body's desire to strike a wedge with a wedge. You have to put up with other problems to get your body to be distracted. Sweat, adrenaline - that's all. And calm down. I think so too.

"Bloody Mary" is usually a little different. Cocktails are usually fruit-based and vegetable-based. By the way, not everyone likes tomato juice. I like it. Soviet past, a glass of salt and tomato juice in a three-liter can - in me. But, strangely enough, in Russia, especially Moscow, "Bloody Mary" is not very popular, but the story of the Russian people is close and understandable. I have a theory. This is because we have vodka and borscht. Together they represent the same thing. Only in the Russian version we hang on to this. In New York, the most popular places like Balthazar have only three or four cocktails on their breakfast menu, and their signature dishes are Bellini and Bloody Mary. When I found out, I realized they drink "Mary" because they don't have borscht with vodka.

Here's a classic recipe: Pour 50ml vodka, 130ml tomato juice, 3-5 drops tabasco, 5g Worcestershire sauce, 10ml lemon juice, salt and pepper to taste, pound and sieve in a shaker with ice cubes. Garnish with a glass and celery. But I've put out a "Bloody Mary" version for each bar. I've stopped including classic options in the menu because it's done by default. I have that attitude towards all the classics. No bar can do without it. If someone wants a pina colada, "margarita", or a mojito, we'll do it. We are not snobs. As I changed from a bartender to an owner, I started not thinking about the ambitions of a bartender from the old days. As usual for now: they order Long Island and the bartender thinks. Some ghouls have come. But when people first come to you, they see you at your bar and for the first time,

So every bar on the menu has its own version of Bloody Mary. I made "our Masha" with horseradish. Here's the creamy horseradish. I stirred it with water, salted it, filtered, poured it into a siphon and added a thickener. The cocktail turned out to be horseradish-flavored foam. Spotlight has a sweeter version of Italian Mary with capers, ground olives and basil.

And in We're Not Going Anywhere I create a complex Ceviche Mary. Must have salted tomatoes in their own juice, celery juice, coriander, oyster sauce, and salmon in smoked smoked marinade. Cocktails are served under a glass lid where alder smoke is infused. The lid rises and the smoke awakens a person's cruel appetite. It is recommended to drink Ceviche Mary in small portions. And in a sip - if this is "Our Masha," juice and vodka are in equal proportions, and this is a shot.

Finally, there is a famous legend in Russia that Bloody Mary's juice and vodka must be poured layer by layer, so the vodka must be poured along the blade. So: some idiots invented it. Someone who has never seen a real "Mary" made. She is always mixed up.