Flavors of Taste by Jeremiah Tower

Author:Jeremiah Tower
Language: eng
Format: epub
Publisher: The Cookbook Studio

To this day, on a hot evening of a harried day, a tall Waterford crystal glass filled to the brim with ice, a full measure of dry gin, the pulp of half a ripe lime, cold Schweppes tonic water and a few violets can bring, for a while, perfect peace.

The Bloody Mary

Few classic drinks have fallen from grace as much as the Bloody Mary, and I use it here as a benchmark for true bartending.

The classic recipe is made from chilled ingredients, then shaken and strained into a frozen short – stemmed wine glass, a far superior method than on the rocks, where one has the unpleasant sensation of melting ice water not mixing with the tomato juice, and of the ice hitting the front of one’s teeth.

The Bloody Mary hits its apotheosis when made from fresh and very ripe, puréed, and sieved tomatoes. Sometimes Clamato is a fine beach substitute.

Commercial celery salt on the rim of the glass is revolting (would you use garlic salt?), instead use very finely chopped chives (moisten the rim with lemon juice and then dip it in a plate of the chives). Or not.

Serves 1

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