From my childhood, the only cocktail I ever remember hearing people talk about was a Bloody Mary. To this day, I associate it with a serious adult drink. The closest I’ve ever gotten to one, though, is the spicy version of V8, to which, for a certain period in life, I was addicted. Fast forward oh, a bunch of years, and bars manager for Polpo Ltd, Tom Ross, has introduced me to the Bloody Gary, Bloody Mary’s younger hipster brother. A drink with many layers of flavor, all I can say is that you should really try it. I was quite impressed at how the garlic infused vodka adds great flavor to this cocktail. If you don’t want to make it yourself and are passing through London, you can find it on the menu of Spuntino in Soho (London). –Kristina
About Tom: From his time spent working in restaurant bars, Tom has developed a strong appreciation for how different drinks can complement and augment various stages of the dining experience. Matching wines with courses, experimenting with classic aperitifs, and mixing digestifs in new ways has led Tom to create fun drinks based on enhancing their relationship with food. Tom is currently bars manager for Polpo LTD, which includes restaurants Polpo, Mishkin’s, and Spuntino in London.
See Tom’s full recipe after the jump.
The Bloody Gary
For the Garlic Vodka
Bring one garlic bulb to boil in water. When the water has come to a boil, finish off bulb in oven. The garlic is ready when soft. Peel and use 1 clove of garlic per 750ml of vodka. Let steep at least 24 hours before serving.
- 25 ml Garlic Vodka
- 10 ml Lemon Juice
- 25 ml Barbera Volpi Red wine
- 10 ml Lea and Perrins
- 1- 8 dashes of Tabasco (customer preference)
- Splash of Tomato juice
- Crushed black pepper
- Chilli Salt
- Start with the Tobasco and crushed black pepper, in a highball glass. (Drinker’s preference for ‘spicy’ will determine how much Tobasco you use)
- Fill the glass with ice and add the rest of the ingredients, ending with the Tomato juice.
- Stir the mix and air it through two Toby tins.
- Pour into a High ball glass.
- Crack some more black pepper on top and garnish with a lemon slice.
Why Tom loves this recipe
The Bloody Gary came about after a discussion that Larry, bartender at Spuntino, and I had about Spanish gazpacho and its likeness (unless you are Spanish then I’m very, very sorry) to a well-made Bloody Mary. The chat moved on to my love of roasting garlic and squeezing out the smoky, puree like insides and spreading it on toast… and a cocktail was born!