Sherry Bloody Mary Recipe | James Beard Foundation
Created by bar manager Leo Robitschek of the Bar at the NoMad Hotel, our 2014 winner for Outstanding Bar Program, this sherry-anchored Bloody Mary doubles up
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Cooking tools:
- Cocktail shaker
- Highball glass
- Jigger
- Measuring spoon
- Fine-mesh sieve
- Ice
- Bar spoon
Ingredients
- 2 ounces Amontillado sherry
- 4 ounces tomato juice
- ½ ounce beet juice
- ½ ounce Worcestershire sauce
- ⅛ ounce Tabasco sauce
- 3 dashes Maggi Liquid Seasoning
- Pinch of salt and pepper
- Lemon wedge and celery stalk for garnish
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