Artisanal bitters are all the rage these days and some of the most interesting are being made by the Bitter Truth. Their Celery Bitters, a vegetal elixir with notes of grass and citrus, is ideal for making a Bloody Mary, but you get more of the subtle notes of the bitters and other ingredients in the drink when you make your Mary “bloodless.” Also known as the Ghost of Mary, it makes use of tomato water instead of juice. The Celery Bitters is not only tasty, but cleverly refers to the celery stick that often comes with the classic brunch drink. Get it?
Ghost of Mary
2 ounces aquavit (vodka works, too)
4 ounces tomato water
1/2 ripe tomato, seeded and rough chopped
few dashes Celery Bitters
sprig rosemary, for garnish
For the tomato water:
Take a pound of ripe tomatoes, rough chop and blend briefly until they’re not entirely smooth. Add salt, to taste, then place the contents into a cheesecloth (doubled works best). Elevate it above a large bowl, refrigerate, and strain. Reserve the tomato water.
In a glass, muddle the half tomato with the bitters and Sriracha. (If you don’t like “stuff” floating in your drink, omit the muddled tomato.) Add the aquavit and ice. Top with tomato water, and stir. Garnish with rosemary (or any other pretty herb sprig), and serve.
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This article from the Village Voice Archive was posted on August 19, 2010