Reprinted with permission from The Maison Premiere Almanac by Joshua Boissy, Krystof Zizka, and Jordan Mackay, with William Elliott, copyright Premiere Enterprises, LLC © 2023. Photographs by Eric Medsker. Published by Clarkson Potter, a division of Penguin Random House, LLC.

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By Maison Premiere

In the process of designing the Maison Bloody Mary, we knew we couldn’t be parsimonious with flavor. It had to have impact. We created a standardized base puree to enhance the drink’s overall depth and texture, by including celery, onion, carrot, garlic, and chipotle peppers, in addition to the tomato juice. For spice and savory notes, we combined several classic ingredients with some original additions: Worcestershire sauce, Dijon mustard, horseradish, and Tabasco sauce. But perhaps the real secret is the addition of a half ounce of our very own Maison Premiere Oyster Stout, a traditional stout style brewed with the shells of oysters, giving a lactic hit of mineral salinity. It’s a wonderfully complex stew of flavors, and feel free to use any good oyster stout you can find.

INGREDIENTS

• 3 hard dashes of Tabasco sauce Freshly ground black pepper, to taste
• ½ ounce lemon juice
• ½ ounce oyster stout 1½ ounces vodka
• 5 ounces bloody Mary mix (recipe follows)

Tall celery stalk with leaves, lemon wedge, skewered pickled vegetable selection (e.g., cauliflower, purple onion, turnip, and a caper berry and olive stuffed with sea beans), toddy straw, for garnish.

METHOD

In a poco grande glass, combine the Tabasco, black pepper, lemon juice, oyster stout, and vodka, and stir with 3 ice cubes. Then add the bloody Mary mix and stir to combine. Garnish with a tall celery stalk and one lemon wedge. Then, skewer three pickled vegetables and insert into the glass. Finish with a little more freshly ground black pepper on top and a toddy straw.

MAISON BLOODY MARY MIX

INGREDIENTS

• 3 celery stalks
• 1 white onion, peeled 1 large carrot, peeled 3 garlic cloves
• 36 ounces tomato juice
• 6 canned chipotle peppers
• 1 cup prepared horseradish
• 1 cup Dijon mustard
• 8 ounces Worcestershire sauce
• 1 tablespoon salt
• ½ tablespoon black pepper
• 3 ounces Tabasco sauce

METHOD

Juice the celery, onion, carrot, and garlic, and combine their liquids with the tomato juice in a large bucket. Blend the chipotle peppers with the horseradish, mustard, and a little of the tomato juice mixture. Add the blended chi- potle pepper mixture, Worcestershire sauce, salt, pepper, and Tabasco to the large bucket of vegetable juice, stir well, and refrigerate overnight.

MAKES ENOUGH FOR 10 MAISON BLOODY MARYS

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Joshua Boissy and Kyrstof Zizka are the co-founders of the James Beard Award-winning bar Maison Premiere in Williamsburg, Brooklyn. Known for its excellent cocktails, supreme oysters and unique New Orleans flair, Maison Premiere has grown from humble beginnings to being a major player in both the craft cocktail revival and the bar and restaurant renaissance. The bar has since been met with accolades like Best Bar in America by Esquire, and Top 50 Bars in the World over its many years. William Elliot is the Managing Partner and Bar Director behind Maison Premiere.