Bloody Marvellous: New Twists On A Classic Cocktail

A Bloody Mary is traditionally made from vodka, tomato juice, some salt and pepper, a slice of lemon and a dash of Tabasco. It’s a drink you can prepare at home. But what if you tried adding tomatoes roasted and spiced with ground dandelion root? Or creating a clear liquid by distilling the tomato juice? Some things are best left to the professionals. South Africa’s top barmen took the popular cocktail in bold new directions during the second regional workshops of Diageo Reserve’s World Class Bartender of the Year competition, held last month in Cape Town, Durban and Joburg. Using Ketel One Vodka, mixologists were challenged to create one-of-a-kind concoctions that pushed the boundaries of taste and presentation. Conventions were broken and tradition was overturned.

Ultimate Bloody Mary by Assaf Yechiel of Orphanage Cocktail Emporium (CapeTown)

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Assaf Yechiel’s gave his creation layers by putting a green juice blended from tomatillo, cucumber and apple on top of red juice made from red pepper and Peppadew seasoned with Vincotto syrup, Marmite and Worcestershire sauce; spiced with Yemenite schug (chilli paste) and topped off with a puff of rosemary smoke.

1 Peculiar Mary by AJ Snetler of SoHo (Port Elizabeth)

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AJ Snetler added Asian influences to the mix by infusing his tomato juice with togarashi and wasabi, with a hint of fish, soya sauce and garlic.

The Chicago 1960 by Steven Saunders of The Michelangelo (Joburg)

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A Bloody Mary is often enjoyed in the morning or early afternoon. Steven Saunders served Ketel One and dry vermouth Martini style with a side of homemade tomato soup chased with a fresh stick of celery, turning the drink into a snack for any time of day.

The Melon Mary by Adrian Verbiest of The Dutch (Durban)

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Adrian Verbiest transformed the Bloody Mary into a poolside summer drink with fresh-squeezed watermelon and tomato juice. Served with a watermelon garnish.

Movie Night Mary by Dominic Walsh of Molecular Bars (Joburg)

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Presented with cinematic flair, Dominic Walsh’s entry – which includes Bianco vermouth and mescal for additional flavours – is ideal for a night in. Housed in a treasure chest, the drink is accompanied by popcorn and cocktail olives.

Nona Maria by Domenico De Lorenzo of Molecular Bars (Joburg)

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A twist on the classic Bloody Mary, Domenico De Lorenzo used Ketel One Vodka paired with a fiery blend of smoked jalepeño tincture, lemon juice, celery vinaigrette, Worcestershire sauce and pure capsicum juice. Laid on a bed of smoke.

Smokey Mary by Lungile Dube of The Orient (Joburg)

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Lungile Dube expanded the expected flavours by adding equal parts saki and Cointreau to the Ketel One. She served it in a miniature potjie pot alongside leafy greens.

Roasted Mary Mug by Vlad Klaic of Shaker (Cape Town)

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By blending tomato juice with 14 Rigoletto tomatoes roasted and spiced with ground dandelion root and barberry bark, Vlad Klaic added new depth to the traditional ingredients. Served with homemade savoury rusks.

Pot and Kettle by Jody Francis of the Lucky Shaker (Durban)

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Jody Francis took the “blood” out of the Bloody Mary with a “clear juice” method – blending the ingredients and passing them through a fine sieve and then lightly heating them until the “solid” particles from the tomato juice rise to the surface, where they are skimmed off. The remaining liquid is then passed through a coffee filter to create a new visual twist on an old classic