Sherry Bloody Mary
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.