Bloody Marys have evolved dramatically from the days of V8 and vodka. Restaurants across America are clamoring to fill their brunch menus with new versions of this old classic. Highlighting the Blood Mary trend and the release of their new Creole Tomato Shrub, local purveyor Congaree and Penn threw an Extreme Bloody Mary Competition. The event paired the Bold City’s finest chefs and bartenders to see who could create the ultimate cocktail. Kelley Fitzsimonds of Odd Birds and Sam Efron of Taverna made up the winning team, putting together an incredible drink that’s worthy of breakfast, brunch, lunch or even dinner.

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Try it out at home:

Step 1: Shake the following ingredients with a few cubes of ice and pour into a chilled pint glass full of frozen avocado stones rimmed with Tajin.

  • 3/4 oz. Congaree and Penn Creole Tomato Shrub
  • 1 1/2 oz. Manifest Vodka
  • 4 1/2 oz. V8 Tomato juice
  • 1/2 oz. lime
  • 4 dashes Worcestershire sauce
  • 1 barspoon datil pepper sauce
  • 1/2 barspoon horseradish
  • 1/4 oz. olive brine
  • 1 oz. beer
  • 1 pinch each onion powder, garlic powder, tagarashi, and celery salt
  • A few grinds of black pepper

Or try the restaurant version:

Step 1: Prepare Your House Tomato Juice — Roast the below quantities of tomatoes and pepper at 350 degrees for 30 minutes

  • 1 lb. cherry tomatoes
  • 1 red bell pepper

Step 2: Put roasted pepper and tomatoes in a blender with the following ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tbsp lime juice
  • 1/4 cup lemon juice
  • 1 quart v8

Step 3: Blend in blender until smooth and fine strain

Step 4: Combine the following ingredients in cocktail shaker with ice

  • 1 1/2 oz. Manifest vodka
  • 3/4 oz C&P Creole tomato shrub
  • 1/2 barspoon prepared horseradish
  • 1 pinch tagarashi
  • 1 pinch celery salt
  • 4 dashes Tabasco
  • 3 dashes Worcestershire sauce
  • 3 oz. house tomato juice
  • 1/2 oz. lime juice
  • 1 1/2 oz. clamato juice
  • 10 dashes 18.21 Japanese chili lime bitters
  • Pinch applewood smoked sea salt
  • Pinch freshly ground pepper

Step 5: Serve chilled in a glass rimmed with Tajin.

RECIPE 2

Step 1: Shake the following ingredients with a few cubes of ice and pour into a chilled pint glass full of frozen avocado stones rimmed with Tajin.

  • 3/4 oz. Congaree and Penn Creole Tomato Shrub
  • 1 1/2 oz. Manifest Vodka
  • 4 1/2 oz. V8 Tomato juice
  • 1/2 oz. lime
  • 4 dashes Worcestershire sauce
  • 1 barspoon datil pepper sauce
  • 1/2 barspoon horseradish
  • 1/4 oz. olive brine
  • 1 oz. beer
  • 1 pinch each onion powder, garlic powder, tagarashi, and celery salt
  • A few grinds of black pepper