Bloody Mary - 3 Ways
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- เผยแพร่เมื่อ 6 พ.ค. 2021
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After almost 5 years of running this channel I’m finally tackling this boozy brunch classic, mimosa fans please see yourself out. I’m tackling 3 levels of this soup in a glass, including a mind-blowing Bloody Mary from the culinary wizards over at The Aviary.
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@Cocktail Chemistry
Nice new setup, Nick!! I’m looking forward to watching new content.
Just noticed your left pinky...did you hurt it in a shaker accident? 😋
Hello sir. Could you do a caipirinha 3 ways? My wife is Brazilian. Please HELP :p
Congrats on the mattress endorsement. But I’m wary of purchasing mattresses crammed into a box!
Did anyone else see the chemist version in the thumbnail and wonder what grapes and watermelon had to do with bloody Marys?
That is EXACTLY what I thought!
Yup, same :D
I thought it was grapes and raw salmon.
That's exactly what I thought. lol
I thought they were olives and locks.
"Man, wouldn't it be great if I could get drunk while eating soup ?" - the guy who inveted the Bloody Mary, probably
Person #1: You idiot, you spilled your vodka in my tomato soup!
Person #2 who was already drunk: Gimme! Imma drink it anyway!
Man's a genius as far as I'm concerned! 😂
I was told Earnest Hemmingway came up with the drink
to be fair .. i'm sick of all alcoholic cocktails having to be sweet all the time .. its like you're always eating candy along with your shot ... we NEED more drinks like that .
gazpacho, since it's cold
That chemist version looks so over the top and so good!
Aviary book is FULL of stuff like that! SICK!
@Egzon Velija LOL
So once I found out those green balls are NOT grapes, I was ok with it.
Probably how the upper crust likes their esoteric Bloody Marys! Don’t eat first-the meal is in the glass! Probably a budget buster for sure.
But I am so down for those Worcestershire cubes. Will try at home for regular Marys.
That last Bloody Mary is the most insane thing you’ve made, I want to try to make it just because of how ridiculous it is
You can tell how mature he is because he resisted the urge to spear that cornichon off-centre.
And yet he referred to that section of the fresh horseradish as "the shaft."
@@colina1330 ¯\_(ツ)_/¯
I don’t drink alcohol but you’re one of my favorite food/drink youtubers
"For I am a sinner in the hands of an angry God. Bloody Mary full of vodka, blessed are you among cocktails. Pray for me now and at the hour of my death, which I hope is soon. Amen."
"Dry toast, sir?"
"Why not just skip a step and feed me vomit?"
love the "pickle" garnish, very artistic
time to upgrade to the caesar my friend! greetings from canada, great episode, I've been waiting for this
Clamato is the most confusing thing to the uninitiated but is truly exceptional.
Far far superior
The edit at 5:55 made me think of You Suck at Cooking. (And now I'm wondering what a collaboration video between the two channels would look like...)
Cocktail Chemist (ft. You Suck At Cooking and Aunt Winnie)
Ive never gotten more than "okay" with every bloody mary ive ever had, but Ive loved every bloody maria ive come by
Yes!!! I have everything for the pro version, and it’s officially brunch time in my house. I’m mixing one for me and the wife right now. CHEERS!
Thanks, Nick! Pro version rocks. I love the Aviary / Chemist version but celery juice is one of the things I can't stand. I wilted some arugula for a nice peppery/green bite, which suits my palette better.
I haven’t watched yet, but one of the 3 ways better be ‘with clam’ for the superior Caesar (yes, i’m Canadian)
Knew the canadians would have something to say about this one! I might have to do a bloody showdown
@@CocktailChemistry The Clamato is always superior
My family for some reason got hooked on the idea of Dirty Mary/Caesars. (Substitute the vodka for beer)
I've had best results with rolling a Bloody Mary between two tins 3-4 times to chill it. Better texture, little dilution, and still gets cold.
And as much as I love Bloodys, I've found that one of the wonderful things about them is if you're too hungover to properly build it following a strict recipe, they're one of the most forgiving cocktails out there when it comes to winging it with ingredients and ratios.
Excellent video as always!
Does saying the cocktail's name 3 times cause some supernatural being to haunt me by my bathroom mirror? If so, I'd like a Chemist one to enjoy before my untimely demise.
I don't know... but after he said it 3 times, suddenly I find that I have a bloody mary in my hand.
That Aviary version makes him look like he's just reached enlightenment.
Aviary makes either make you want to step your game up, or run and hide in shame! 😂
I bet the local tavern has it on happy hour for $50.
I see what you did there at 2:56 with the olives and pickle. Lol (subtle cough)
The chemist version has me getting the bag and looking for ice molds to do this! I never thought to roast the tomatoes - brilliant! Thanks for doing this one! Congrats on the new place and looking forward to the bar tour! Keep up the great work on these! Cheers!
Toasting/Roasting your ingredients give it such a depth of flavor, everybody should be doing it
I've been a bartender for a little over 2 years now and have a picked up a few things from others. I make my Bloody Mary with worcestershire sauce, little bit of lime juice, Cholula, dash of pepper, vodka, bloody mary mix, and the secret ingredient is a splash of pickle juice. I can't tell you how many people have told me that it's the best bloody mary they've ever had. Love the channel Nick been watching since before I was 21 hoping I could try these out.
"we need to talk about your flair. 15 pieces is the minimum." 😂
Now that... that's a great reference my friend 👌🏼 you really gotta know to know 🤣
I was like "Is that salmon and grapes in a bloody mary??"
Beautiful presentation and genius take on a classic! I have found that juicing my own vegetables makes a world of difference in a bloody, like you said it's all about the mix. Make your mix from scratch with roasted tomato, fresh pepper, carrot and if you like a small amount of beet; look at a v8 can, its got a decent veggie mix right in the pic! Similar end result with less ice creating (waiting). Thanks again, I love learning new techniques from your channel!!!
When I saw the chemist version in the thumbnail, I thought it was fruit in a glass.
Congratulations on your new set . I just got a Mother’s Day gift(a new bar cabinet and bar counter)from my husband. Thanks for sharing the Bloody Mary in 3 ways. I haven’t tried it yet. It’s time for me to start it.
I feel like a juicer is definitely something worth investing in if you're planning to continue the chemist cocktail series, as it's a great way to wring the most flavor out of your fruits with the least effort. A slow extraction auger-type juicer is ideal for things like citrus, as you can throw halved or quartered citrus into it without any real concern for the pith turning your resultant juice into a bitter and astringent citrus quagmire of sadness. With high-speed juicers, you really want to peel your citrus ahead of time, which can limit the amount of aromatic oils that you can force into the juice through the extraction process. Slow-extraction auger juicers are ideal for most fruits and robust veggies, but can struggle a bit to extract juice from leafy greens. Since those aren't typically relevant for cocktails, it seems like the ideal choice. They're also comparatively easier to clean, as there aren't any blades or grinding plates and the filter screens are less cumbersome to manage.
Drinking a Bloody Mary is the closest I'll get to being "spiritual"
Nice
You are everywhere !?
Literally the only thing that made tomato juice palatable!
Okay laxus
Only one upload and it has a milli, badass
Wow! These are 🔥. Congrats on the new place!
Okay Nick, I’ve got a big one for you. Make the cocktails from “love is like a cocktail”.
I love how Lea and Perrins is a cocktail bitters style bottle in the US, while here in the UK it's very much a condiment. Whack a few splashes of that on your cheese on toast/grilled cheese, with real proper cheddar. Absolute game changer
it's a condiment and food ingredient here, too. commonly used on beef, like hamburgers and steak and in meatloaf. more people by far use it that way than in drinks.
Love all of your 3-way series! Doubt I'll ever make any of the chemist versions, but the pro are really quite doable for anyone!
I got that book for Christmas a couple years ago and it was by far the best thing ever!
I just found this channel and enjoying it very much. The chemistry part is super interesting. I watched the Atomic Cocktail one too, would love to see more video game styled drinks, even if experimental with a chemistry twist. I do wanna try quiet a few of these, cause I usually drink straight rum.
These look amazing! And yeah, fresh horseradish is rough on the eyes! My grandparents grow it and when they can/preserve it, they always wear gloves and eye protection. Maybe grab some lab goggles next time?
One of my favorite TH-cam series! Would love to see the margarita 3-ways
Yes please make a bar tour! That would be awesome 👌
Finally I was waiting for this
Thank you for this video I've been waiting so long
Depending on how fresh that horseradish is still, you can plant it and you'll have plenty of horseradish when it matures. I'm using a large container to grow one in this year. You can also do the same with store bought ginger roots
WOW!!!!
I ACTUALLY TASTED THIS VID!!!
THIS IS A MUST TRY!!!
Need to make a Canadian Caesar with clamato and rim!
First recipe I've tried from the channel and it was a blast. I was thinking the nut milk bag would be a pain to clean but it turned out super easy. Only thing that I would add for my own notes is the yield if you start with say x grams of an ingredient. Didn't get nearly enough tomato base from 1000g but got 3x times the amount of the celery ice. Just means that we need to make more and drink more.
YESSSSS I LOVE THIS SERIES
One of my favourite drinks because there is just countless ways to do it. Best I’ve had was something like
60mL Absolut Peppar ( unfortunately next to impossible to buy here)
3-4 dashes curry biters
4-5 dashes celery bitters
2-3 dashes Tabasco
20mL lemon juice
Worcestershire sauce
A couple dashes of liquid smoke
Salt/pepper (might’ve been celery salt)
Fresh tomato juice (and not actually that much of it.
I always feel like something is missing everytime I have a Bloody Mary! But I'm also Canadian - home of the Caesar. Clamato juice is just so damn flavourful compared to regular tomato juice, though. But this gave me some ideas to up my Caesar game! 😆👌
Can’t wait to try to the pro and chemist versions! That chemist version is legit! Where did you get that bar cabinet?! I need that in my life.... along with another bloody in my hand.
Not a big bloody mary fan....but that last one is pretty tempting. Great video! Love the new Bar!
Fantastic! Haha this used to me my favorite drink for brunch. But nowadays if I do have this tomato based cocktail, it’s a gonna be a Bloody Maria. Tequila is the way to go!
What a mad lad squeezing pepper juice with his bare hands
Always happy to see you touting local spirits. Love me some St. George Green Chile vodka.
I would always put a small amount of Worchester sauce and tabasco in even the basic version. A premade mix- just like a Tv dinner can be vastly improved by a small amount of fresh ingredients or additional vegetables.
Best Bloody Mary I ever had was a "pro" version at Heavenly Ski Resort.
As a Canadian, watching you make a Caesar without Clamato juice really urks me.
As a human, I find the use of shellfish in liquid form repulsive.
The clam makes it so much better. I don’t like marys, I do like Caesars. One ingredient but really makes for a very different, and better, drink
thanks for the awesome content , are you going to continue the 3 ways series ?
Thanks for enlightening me on the finer points of Bloody Marys. For me, it's all about the Caesar with gin.
Enjoyable as always
I just made the chemists version. I have the Avery cookbook and I really appreciate your idea of making those recipes more approachable. That was very helpful. That whole book is effectively a decoration since we don’t really know what to eliminate without ruining the spirit of the recipe.
Honestly I think it was overly sweet for my tastes. I might half or even eliminate the sugar all together. I also found adding a little tobacco into the mix to give it a better up front kick.
In my opinion if you make this yourself, skip the ice, it’s unnecessary.
I’d love more videos of taking those crazy recipes and making them doable for the average home cook.
I was hoping to see a comment about the sweetness. I just made this yesterday and it was definitely way too sweet. Did you ever make it again without the sugar? I’m curious what would be the best amount to use.
@@davidthomas6936 I never made it again. If I do I’ll probably eliminate the sugar all together. In retrospect there’s already a ton of natural sweetness in it, and the sugar came close to ruining it for me.
Got to try that
I like to add a whole bunch of spicy sauces and powdered salsa like tajín on top and around the top of the glass to make every sip spicy
I love me a Bloody Caesar (Canadian here). It really is the best brunch cocktail/hangover cure.
I actually liked the kitchen setup. made it look like i could do it at home... now i a bar.
According to my friend who loved bloody marys...you need to have zing zang as your mix...add Tabasco, pepper, and pickle juice and I think other stuff I can't think of lol
It'd definitely be pretty cool to have a bar tour video sometime.
I love this channel the hairy legs and horse radish phallus made my day! 🤣🤣🤣🤣
My version is pretty close to the pro version...i do add a shake or two of celery seed and have started to add a shake or rim the glass with Tajin seasoning.
9:48 I zoned out for the worcester ice cube and looked back to see a giant gap in the middle of the cocktail.
Very cool, I bought an El Botarron a few weeks ago, I've been aging a very simple manhattan in it for 2 weeks now. Any insight on how to properly leather age a cocktail?
Any cocktails with St Elizabeth's dram? I made a lions tail but that's all I know. Just made the whiskey sour it was amazing.
nice new backround!
It's funny when you drink it with all those garnishes in there and no straw lol. 3:17
After watching your videos I got a nut milk bag to make horchata with. Best idea ever it works a lot better than using a cheesecloth.
I created a new cocktail that I wanted to share with you, I call it the Covè Maxwell. Using a small shot glass 3 shots coffee, 2 shots heavy whipping cream, 2 shots rum, and 2 big squirts of grenadine syrup
My boss yelling at me "you don't shake a bloody Mary!"
Love the way he handles his nut milk bag xD
For your wet bar, do you want it fully plumbed or would you consider just having a storage tank? Also happy to make some introductions, not sure how you do PMs on youtube though!
That cut at 5:55, so clean! Do you edit your own videos?
HELIX : lets have three different levels of mattress hardness and then make an online Quiz to trick people into believing that they assembled their own costume mattress :)
I've never seen your Chanel before. But I got the jist from the thumb nails. This impressed me
Suggestion - Caesar or Michelada.
I second the Michelada. I have always loved Bloody Mary’s, and I think a Michelada is a much nicer way for me to enjoy an ice cold beer in the heat, because I normally hate beer.
The Pro recipe looks a lot like mine, but try it with some low sodium V8 instead of straight tomato juice (to make it a little less “tomato - forward”) and rim the glass in celery salt
Feels like prepping a meal.
Imma be hinest with y'all I'm 14 and I find this pretty intresting. Not just the bloody Mary but mixology in general. Of course I won't drink untill the legal age but it would be nice to know what to make and how to make it.
Grating that amount of giant fresh horse radish would have blown my head off
History Student here: Horse Radish got its name from a mistranslation. In Germany, the place where Horse Radish originated from, it is referred to as "Meerrettich" with "Meer" meaning "sea" and "Rettich" meaning radish.
Unfortunately, "Meer" sounds suspiciously similar to "Mähr", an old German word for, you guessed it, a female horse. So when the British were introduced to this plant, there must have been some communication error which unfortunately lead to the mistranslation becomming the standard.
If you liked the story, I'm happy to tell you that I just made it up. Also, I'm not a history student. Have a nice day!
You son of a bitch. You got me.
And people say germans aren't funny
I don't even like Bloody Marys, but I feel incredibly compelled to make the aviary version some day
As someone who has worked with raw horseradish before, let me assure you that you are NEVER prepared for how potent that stuff is. That root REALLY doesn’t want you to eat (or drink) it.
If you have the time, I absolutely recommend making home made infused vodkas for bloodys. I do one with peppercorns and one with a mix of hot peppers and it adds a huge punch of flavor to this drink! The hot pepper vodka also works weirdly well with tropical flavors. A little goes a long way!
Hey man, that sounds bloody ;) delicious, do you have some kind of tutorial on how to make my own vodka? Would be highly appreciated and have a nice day for that suggestion :D
@@maximilianvonhohenbuhel5609 couldn't be simpler! Put vodka and whataver you want to infuse in a jar. Close it, leave it on a shelf until it tastes good. I did about 2 tablespoons of mixed peppercorns or two jalapeños and one bird's eye chilli to 200ml of vodka, infused for one week. Adapt if to your taste for whatever drink you want! You can do fruit, vanilla pods, whole spices, coffee, candy... you can also change your base spirit. Rhum, tequilla or whiskey are all great! If you have an isi cannister you can speed up the insusion process with the added pressure. Have fun!
@@rawali1 wooow, that sounds so much easier then I expected!! Thank you for the instructions. I’m sure I will like the upgraded vodka and I will try it as soon as I am able to. Thanks a lot again!!!
My god I must make that.
your channel is great. if youre gonna drink drink like this guy lol
About the middle recipe, how could I make so that it would be a bit thicker? Not sure if I’m diluting it too much with the ice cubes when i shake it, but I feel like it should be a
thicker when I’m drinking.
Hey man, great video as usual. I'm looking for an apron like yours (in the UK), with the buckles for easy fastening. What is it called? Like a utility apron or something? Thanks!
Check search and rescue denim
The worchestershire cube blends in with his clothes at first glance I didn’t see it and thought the top layer of ice was somehow suspended
Can you do some recipes from "Jerry Thomas bartenders guide" more specifically "blue blazer"
Damn, that Bloody Mary looks so good. I work in San Francisco. Where can i get that chemist version ??
Just... like... wow, man.
I love bloody Mary's because I can enjoy hot sauce, tomatoes, and alcohol in one sip
For me this drink only works with an aged tequila as it is much more balanced compared to the normal vodka version
BTW really appreciate the chemist versions as I am a chemist. So I don't have problems getting liquid nitrogen
SHEEEEESH!!
Please, please, please do a collab with Babish!!!!!