Do It Yourself: Dbar’s Bloody Mary
Christopher Coombs doesn’t mess around with his bloody marys. The executive chef of Dbar has six varieties of the morning staple on his brunch menu, and makes the mix from scratch using heirloom tomatoes grown on the restaurant’s rooftop. For less-ambitious DIYers, though, he offers this easy at-home version.
1 qt. high-quality, low-sodium tomato juice
1/4 c. prepared horseradish (or fresh-grated, if available)
1/2 oz. Tabasco sauce
1 tsp. ground black pepper
1 tsp. ground celery seed
1/2 tbsp. celery salt
1/2 oz. Dijon mustard
1/2 oz. whole-grain mustard
1/2 c. Worcestershire sauce
1 pint Grey Goose vodka
Juice and zest of 1/2 lemon
Combine all ingredients in a large pitcher and whisk; once prepared, this mixture can be refrigerated for up to 3 days. To serve, rim tall pilsner glasses with celery salt. Shake individual portions of the juice mixture with ice in a shaker, then pour into prepared glasses. Garnish each glass with a slice of lemon, a cornichon, and a celery stick.
1236 Dorchester Ave., Dorchester, 617-265-4490, dbarboston.com.