Bloody Mary martini

Right before Park Place closed it's doors my husband and I enjoyed a predinner cocktail which I thought was called a Bloody Mary Martini. It was an original concoction of their bartender made with cucumber vodka and in the bottom of the glass was this tomato ball. It was so delicious and fresh tasting. Is there anyway you can track down the bartender and get the recipe?

Thanks, Harriet

Oh, that sounds awesome. I've been saying for a long time I wish there was better selection of savory cocktails out there. I don't know if you've noticed the mentioning (or am I just getting these updates on his Facebook status) of Steven Dennison's beet martini with blue cheese foam. He's a bartender at Z's Fusion in case you you're not aware.

Steven, if you're reading, is that something you're serving at the restaurant (at least when the NO2 is available the cottage ). Do you think you could replicate this bloody martini?

60 West Martini bar on Shelbyville Rd has a bloody mary martini.

They also have about 100 other martinis as well.

Saturdays are 1/2 off martinis all day and night.

Harriet one of the former managers of Park Place works with me now, I will see if she can help you out, should not be a problem

Harriet sorry about the delay,

Use Hendricks gin which is already fused with cucumbers and rose petals

Distilled tomato juice ( run thru cheesecloth until diluted )

Cherry tomato as garnish

Here is their website for more ideas http://www.hendricksgin.co.uk/

Best I ever had was in Tarpon Springs. Lady made her own clam juice, then added horseradish and real clam juice. Fresh horseradish was next, then some vodka and more stuff. Notice that horseradish plays there and more clam, then more vodka. And whatever else I am not sure.

White Bloody Mary Martinis have become very popular at the moment. To make your own is not that difficult, so give it a shot! To clarify the mixer one step further than Alan's recipe, let the juice filter through a coffee filter, changing the filter when it gets too full of tomato solids.

Thanks for everyone's ideas and suggestions. I'll try the hendricks site and distilled tomato juice.

If you want to use a vodka base, I suggest working with Square One Organic Cucumber Vodka. This is a truly fantastic vodka with a clean infused cucumber taste. We have it on our shelves at the Windsor, and I'd love to have a chance to make a Bloody Mary Martini for somebody!

White Bloody Mary Martinis have become very popular at the moment. To make your own is not that difficult, so give it a shot! To clarify the mixer one step further than Alan's recipe, let the juice filter through a coffee filter, changing the filter when it gets too full of tomato solids.

I dunno...maybe it's just me (that's usually the case) but is there anyone else out there who (still) thinks that a martini contains gin or vodka...maybe a little vermouth and if you are hungry an olive or two. I am reasonably certain that that was Dean Martin I just heard roll over in his grave.

I'm with you on that one, Steve. And if you replace the olive or two with pickled onion, it's a Gibson.

Oh, and Steve, when you lived in Minnesota and ordered a Bloody Mary, did it usually come with a beer chaser? -Gayle

Steve P - I agree. There's nothing better than a well made traditional martini, but I have to say that the bloody mary martini we had at Park Place came in a close second.

White Bloody Mary Martinis have become very popular at the moment. To make your own is not that difficult, so give it a shot! To clarify the mixer one step further than Alan's recipe, let the juice filter through a coffee filter, changing the filter when it gets too full of tomato solids.

I dunno...maybe it's just me (that's usually the case) but is there anyone else out there who (still) thinks that a martini contains gin or vodka...maybe a little vermouth and if you are hungry an olive or two. I am reasonably certain that that was Dean Martin I just heard roll over in his grave.

I understand where you are coming from, but it is what it is. We could call it Fred Flinstone, but that won't get us far in a websearch.

The fact is, there is no longer a universally recognized source for these cocktails, like the Trader Vics, Parisian or so on. So everybody keeps calling them martinis after the glass, which is actually called a cocktail glass. Go figure. This has also lead to multiple variations on cocktails. Recently, I dug up 3 different recipes for the nuts and berries cocktails. One made with cream, one with Bailey's, one just frangelico and chambord in a shot glass. I'm sure all are tasty, but can you say which one is the universal recipe? The cream recipe won by 4 to 1 over Bailey's.

I am also not a fan of calling things: '(x)-tini.' To be honest, I let other people name my drinks most of the time, I care that little for the name game.

There was this cool bar in O-Town that used to name it's drinks after celebrities. Like the Pavarotti. Or places. Like the Waldorf. I kinda liked that idea.

EDIT: I am working on the developmental notes for beet juice as we speak. It will be in the kitchen forum a bit later...

Oh, and Steve, when you lived in Minnesota and ordered a Bloody Mary, did it usually come with a beer chaser? -Gayle

Gayle,

Always...and as a MOF I was surprised to recently learn this is not a universal practice. I ordered my first Louisville B.M. and not only had to ask for a beer chaser but had to pay for it as well. (note to those unfamiliar: It is customary in some parts of the country to serve a 6-8 ounce beer chaser w/ a Bloody Marti....errrr Mary). The absolute best "Bloody" in the world has to be served at "Ike's" in downtown MSP. Not only does it come with a beer chaser but it is served with a giant mixed skewer of shrimp, olives, salami and fruit. Brunch in a glass