Glad to see that there are bartenders that are still making Bloody Mary's the old fashioned way, rather than that pre-made rubbish that you can find in the grocery store!
We had the privilege of meeting and being served by Chris his last night at the Library Lounge. It was a weeknight and slow, so we were able to sit at the bar and talk with him for over 3 hours. After we ordered our first round of drinks, Chris entertained us (and himself) by making many of his favorite cocktails. Can't tell you how many we sampled, and when we cashed out, he charged us only for our first round. Obviously we left a huge tip. He was a true gentleman raconteur and amazing host, even asked his wife to escort us the back way out and across the street to a restaurant. (We couldn't have found our own way, for obvious reasons.) It was a great and very memorable night.
So as a NY bartender, I was always interested in how you all make bloddy's in new Orleans as they taste so different than ours. Based on what I see here, it's almost the same to my method except we use celery salt (typically) in stead of regular. He didn't mention the brand name of tomato juice, but in every bar I've ever worked it's always "Sacramento" brand tomato juice. In my many trips to new orleans, I've observed that you all tend to use V8. Very interesting...
For the people talking about Horseradish, that is obviously a staple in your country or in your area etc., where I'm from you add celery and never pickles or olives and never that much black pepper. Its each to there own. A good barman asks the patron how they like their drink, you would have to say with horseradish and he would make it accordingly.
i like to make mine with spicy v8, worcestershire sauce, a little horse radish, franks red hot, black pepper i use 2oz of vodka mix that all up as you did in the video then add a pinch of celery salt garish with celery and a couple jalapeno stuffed cocktail olives depending on my mood ill add in a Pepperoncini pepper or a nice thick slice of bacon!
@Bulldog22031 nice, the way i like it is gin, lemon juice, lots of worcestershire sauce, black pepper, celery salt, tabasco, tomato juice, then a few drops of sweet vermouth and port , garnish with cherry tomatos and celery stalk :D
@mreisma If I may butt in: I don't know how to describe this biologically or technically, but my understanding is that a hangover is partly a withdrawl symptom - the body reacting to the sudden lack of alcohol in the blood. So if you take a *small* amount of booze the following day, you are relieving the withdrawl aspect. Personally, I find that drinking a Bloody Mary helps me when I'm feeling rough, but I'll *always* have drank alot of water and ate something big beforehand. Taste it.
I make my Bloody Mary's with a pinch or two of celery salt, prepared horseradish, and a dash of olive juice (more if customer likes it salty). Garnish with olives, celery, green bean or marinated asparagus spear. Other than that, my recipe is exactly the same as Chris'. Great info on the technique to mix. I cringe everytime someone shakes a Manhattan, Martini, or Bloody Mary.
@mreisma After a drinking night the liver starts processing the alcohol if you send more alcohol the following day it re-schedules the liver process...that's what i understand and it seems to work but honestly water and sleep is the best remedy for me
@BT892K see the one made by merlin griffiths using bombay sapphire, just type on youtube, how to make a bombay mary, its a rlly nice twist on the original
@mreisma the alcohol thinks the blood in the body. since a hangover is nothing more than the constriction of blood vessels it relives the pain and pressure.
actually horse radish is a very uncommon ingredient in a bloody mary, the addition of horse radish in the bloody mary is a very common. also its a regional thing, theres only a few places will you would get horseradish in a bloody mary in a bar. he made his the correct real way
He definitely forgot the horseradish. It's a staple ingredient in every good bloody mary. But I've seen people make them with V8 juice as well, which is much worse.
First of all, WAY WAY WAY too much Worchester! Coulda been a great video, if not for the terrible camerawork and lighting. Audio was kinda weak too. I critique these things because I work in the video industry. The bartender is interesting and easy to follow.
Chris, I'm gonna give you the benefit of the doubt here, but you've flatten out forgotten horseradish. I know everyone has different recipes but horseradish is a standard ingredient in all of them. If you did this on purpose, could you at least explained why you did not put horseradish in?
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Such as classic guy. Thank you for showing us how to make Bloody Mary so elegantly. Love your classic bartender bowtie and southernly accent.
Hey Chris,
Learning heaps from your videos mate.
I love that you give the history as well. Makes for a great experience!
Thanks for the videos!
Looks beautiful and I'm sure it drinks great!
Man, I'd love to just sit and try a few different drinks made by this man!
Love me some bloody mary’s. It’s not just for breakfast anymore.
old school guy, cool! we need more of these!
🎅 HAPPY CHRISTMAS & THANKS FOR THE 🍸 RECIPE 🎄.
Glad to see that there are bartenders that are still making Bloody Mary's the old fashioned way, rather than that pre-made rubbish that you can find in the grocery store!
Yup couldn't agree more.
I could watch this man make drinks all day.
We had the privilege of meeting and being served by Chris his last night at the Library Lounge. It was a weeknight and slow, so we were able to sit at the bar and talk with him for over 3 hours. After we ordered our first round of drinks, Chris entertained us (and himself) by making many of his favorite cocktails. Can't tell you how many we sampled, and when we cashed out, he charged us only for our first round. Obviously we left a huge tip. He was a true gentleman raconteur and amazing host, even asked his wife to escort us the back way out and across the street to a restaurant. (We couldn't have found our own way, for obvious reasons.) It was a great and very memorable night.
Marilynn Bachorik Where does he work? i camt wait to visit? thanks
@@horseplop9 he has his own establishment called Revel
Wow! You Sir are a Master!
So as a NY bartender, I was always interested in how you all make bloddy's in new Orleans as they taste so different than ours. Based on what I see here, it's almost the same to my method except we use celery salt (typically) in stead of regular. He didn't mention the brand name of tomato juice, but in every bar I've ever worked it's always "Sacramento" brand tomato juice. In my many trips to new orleans, I've observed that you all tend to use V8.
Very interesting...
For the people talking about Horseradish, that is obviously a staple in your country or in your area etc., where I'm from you add celery and never pickles or olives and never that much black pepper. Its each to there own. A good barman asks the patron how they like their drink, you would have to say with horseradish and he would make it accordingly.
HowyaTom cool.. So where do you live?
Fantastic!
This is the best bloody mary recipe EVER.
Awesome
i like to make mine with spicy v8, worcestershire sauce, a little horse radish, franks red hot, black pepper i use 2oz of vodka mix that all up as you did in the video then add a pinch of celery salt garish with celery and a couple jalapeno stuffed cocktail olives depending on my mood ill add in a Pepperoncini pepper or a nice thick slice of bacon!
Looks delicious!!! Wish I could drink it through the computer....
@Bulldog22031 nice, the way i like it is gin, lemon juice, lots of worcestershire sauce, black pepper, celery salt, tabasco, tomato juice, then a few drops of sweet vermouth and port , garnish with cherry tomatos and celery stalk :D
Good man!
@mreisma
If I may butt in:
I don't know how to describe this biologically or technically, but my understanding is that a hangover is partly a withdrawl symptom - the body reacting to the sudden lack of alcohol in the blood.
So if you take a *small* amount of booze the following day, you are relieving the withdrawl aspect.
Personally, I find that drinking a Bloody Mary helps me when I'm feeling rough, but I'll *always* have drank alot of water and ate something big beforehand.
Taste it.
i tryed that in last night and i liked it very much:D
Look at the ingredents. It is a unique blend and is sweet.
@jamesypie69 all right, now you're thinking out of the box!!!!
I like to add a little pickle juice to my bloody's...try it!
John Grindey me too.. yummy
and what about the celery stick?
I make my Bloody Mary's with a pinch or two of celery salt, prepared horseradish, and a dash of olive juice (more if customer likes it salty). Garnish with olives, celery, green bean or marinated asparagus spear. Other than that, my recipe is exactly the same as Chris'. Great info on the technique to mix. I cringe everytime someone shakes a Manhattan, Martini, or Bloody Mary.
@mreisma After a drinking night the liver starts processing the alcohol if you send more alcohol the following day it re-schedules the liver process...that's what i understand and it seems to work but honestly water and sleep is the best remedy for me
this guy's voice reminds me of Chris Berman on ESPN.
Me obviously. :)
You can skip an early lunch with this drink.
awesome, i use blood and beer
OK but thas is for the regular Bloody Mary ?
Or is a personal version?
@BT892K see the one made by merlin griffiths using bombay sapphire, just type on youtube, how to make a bombay mary, its a rlly nice twist on the original
can someone explain why it would b helpful to have an alcoholic drink the morning after a night of heavy drinking?
Yummy
A simple garnish is always preferred. I hate the trend where Bars extremely over garnish these drinks. 3 Olives is perfect.
2:29 baller
I love this dude, and would frequent any bar he worked at, but he coughs all over the bar and glass at 1:06
jhiller21 Ya that was a Beauty.. This was the first Bloody mary video on youtube.. I hope he still works there
@mreisma the alcohol thinks the blood in the body. since a hangover is nothing more than the constriction of blood vessels it relives the pain and pressure.
Gotta have Horseradish. Otherwise, looks great!
@adriandinh google "one-handed pepper grinder"
Who drinks all these?
I heard it was first served for Hemingway, so no one could smell the liquor on his breath.
1.5 ounces?? i need more than that in my bloody mary...
good recipe but¿olives in a bloody mary?
thats is correct?
great if you had too much to drink the night before. 3:46
i put olives in my bloody mary
Give me one of them thangs that killed john wayne
A green bean??
actually horse radish is a very uncommon ingredient in a bloody mary, the addition of horse radish in the bloody mary is a very common. also its a regional thing, theres only a few places will you would get horseradish in a bloody mary in a bar. he made his the correct real way
@flyeaglesfly0000 can you explain that better
No Horse raddish?? c'mon man!
worcester sauce is sweet? What the hell do they sell to you in america?
🤔no celery
whoops, he forgot the menstrual blood
He definitely forgot the horseradish. It's a staple ingredient in every good bloody mary.
But I've seen people make them with V8 juice as well, which is much worse.
First of all, WAY WAY WAY too much Worchester!
Coulda been a great video, if not for the terrible camerawork and lighting. Audio was kinda weak too. I critique these things because I work in the video industry. The bartender is interesting and easy to follow.
@ceaser5342 yuck
worcester sauce is supposed to be sour.
Chris, I'm gonna give you the benefit of the doubt here, but you've flatten out forgotten horseradish. I know everyone has different recipes but horseradish is a standard ingredient in all of them. If you did this on purpose, could you at least explained why you did not put horseradish in?