You call that a Brooklyn Bloody Mary? Fuhgeddaboudit!
Mixologists from nine borough bars will shake their finest vodka and tomato juice concoctions in a bid to win top honors at the Bloody Mary Festival at Industry City in Sunset Park on April 12.
But their variations — featuring foreign ingredients such as Louisiana hot sauce and chipotle bourbon — don’t taste like Kings County to us. So The Brooklyn Paper’s crack team of cocktail scientists has put together this recipe for the ultimate Brooklyn Bloody Mary, highlighting the best and worst — and occasionally fictional — flavors the borough has to offer.
1. Forget regular Mason jars — recycle a marinara receptacle from Michael’s of Brooklyn, which has been keeping Sheepshead Bay saucy since 1964.
Michael’s of Brooklyn [2929 Avenue R between Nostrand Avenue and E. 29th Street in Marine Park, www.micha
2. Brooklyn is home to many distilleries, but Industry City Distillery makes its Industry Standard vodka at — you guessed it — Industry City, where the Bloody Mary Festival is taking place.
Industry City Distillery [33 35th St., sixth floor, between Second and Third avenues in Sunset Park, (718) 305–6951, www.drink
3. No need for pre-squished tinned tomato juice when Greenpoint’s Lucky’s Real Tomatoes has the juiciest beefsteaks around.
4. Sodium from the great Red Hook container terminal road salt piles has been known to drive neighbors nuts — blowing into their faces and gardens — so we found a good use for it.
5. Now Steve’s Authentic Key Lime Pies is far more popular with Red Hookers. Pluck a piece of citrus off the top for a garnish.
Steve’s Authentic Key Lime Pies [185 Van Dyke St. at Ferris Street in Red Hook, (718) 858-5333, www.steve
6. No celery in this Bloody Mary — use Gotham Greens kale instead, for a true taste of the borough’s many, many, many kale salads. The produce producer grows its leafy goods on rooftops in Greenpoint and Gowanus.
7. Okay, no one makes Worcestershire sauce in Brooklyn (attention liberal arts grads, now is your chance to get in on the ground floor!). But Bedford-Stuyvesant YouTube star DeStorm Power won $1,000 and a case of the condiment by writing a rap about British brand Lea & Perrins Worcestershire Sauce in 2009 — so that gives it some Kings County cred.
8. No one skewers swine like Thomas Perone — also known as Pig Guy NYC — who serves up bacon on a stick to hungry Cyclones fans at MCU Park.
MCU Park (1904 Surf Ave. at W. 17th Street in Coney Island, www.piggu
10. It wouldn’t be a Brooklyn cocktail without some Caribbean spice, and it wouldn’t be a Bloody Mary without hot sauce. Sonya Samuel makes her Bacchanal Pepper Sauce in Bushwick, using tropical fruits and scotch bonnets peppers.
11. Gotta have some pickles, and the Canarsie-cured cukes from Ba-Tampte pickles go back generations.
Ba-Tampte Pickle Products [77 N. Market St. between E. 82nd and E. 83rd streets in Canarsie, (718) 251-2100, www.batam
12. As any competitor in the annual hot dog eating contest will tell you, the quickest way to cram a Nathan’s wiener down your gullet is to dunk it in water first.
13. Why use celery when you can use Dr. Brown’s Cel-Ray — first produced in Brooklyn in 1868.
14. Several Bay Ridge subway stations are crawling with a bacteria used to make Italian cheeses, scientists revealed earlier this year. So cultivate some of it to make a mozzarella with a distinctly Brooklyn terroir?
15. A character known as Dr. Klaw made headlines in 2010, when the Department of Health shut down the underground lobster roll business he was running from his Greenpoint basement. The man behind the illicit crustacean creations, Ben Sargeant, is now better known as a celebrity chef on the Cooking Channel, but his Dr. Klaw’s lobster rolls live on in Brooklyn legend — and as the seafood component in this fine beverage.
The Bloody Mary Festival at Industry City (233 37th St. between Second and Third avenues in Sunset Park, www.thebl