Sherry Bloody Mary

Leo Robitschek

The NoMad Bar - NYC

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.


1 drink