Classic Stars Bloody Mary

Few classic drinks have fallen from grace as much as the Bloody Mary, and I use it here as a benchmark for why we should never lose the precious flavors of the past.

The classic recipe is made from chilled ingredients, then shaken and strained into a frozen short – stemmed wine glass, a far superior method than on the rocks, where one has the unpleasant sensation of melting ice water not mixing with the tomato juice, and of the ice hitting the front of one’s teeth. The Bloody Mary hits its apotheosis when made from fresh and very ripe, puréed, and sieved tomatoes but a very good tomato juice in a glass bottle with no taste of the can, will do just fine. Sometimes Clamato is a fine day-at-the-beach substitute.

Commercial celery salt on the rim of the glass is revolting. If you must line the rim, use very finely chopped chives (moisten the rim with lemon juice and then dip it in a plate of the chives). Or chili molido. Or not.

Makes 1 Bloody Mary.