Brian Bartels unwraps the history behind this popular brunch beverage in The Bloody Mary.
Dale DeGroff is profoundly connected to the history of the American cocktail. Though he’s now known for being the founding member and president of the Museum of the American Cocktail, he was bartending in New York City at the famous Rainbow Room when most of us were still wandering aimlessly around in diapers in the 1980s. Contemporary bartenders with a passion for their craft will have a DeGroff recipe in their wheelhouse.
For anyone attempting to host a party, this recipe might win you some serious friend points, if not an afternoon of unbridled moxie. Dale DeGroff paved the way for the modern-day bartender, so thank you, King Cocktail, for your contributions near and far to the bartending world, thank you for the recipe, and most of all, thank you for your kindness.
Directions
- Combine all of ingredients except the garnish in a shaker. Shake and strain into a cold-smoked goblet (see note) filled with ice. Garnish with an orange peel.
- Note: The cold-smoked goblet is optional, but recommended. Either set the goblet in a tabletop smoker, or burn a small stick of hickory, applewood, cherry, mesquite, or walnut (careful, as walnut can overpower), then invert the glass over the smoldering wood for 30 seconds.
Reprinted with permission from The Bloody Mary, copyright © 2017 by Brian Bartels, published by Ten Speed Press, an imprint of Penguin Random House LLC.
