Making Bloody Masons is a job so big, Mason’s Grill had to hire an extra person to do it.
Every Sunday, the restaurant shakes up 300-400 of its signature drink. The demand is so high that the restaurant hired a bartender whose sole job is to make nothing but that one drink on weekends. During a busy, eight-hour shift, they might crank out one every minute.
The cocktail’s popularity comes partly from the Food Network New York Wine & Food Festival naming it the best Bloody Mary in America in 2013—and partly because the drink is just that good.
|
|
|
The garnishes jutting out of the glass, including a straw made out of thick beef jerky, catch diners’ eyes first. As visually impressive as the drink is, it’s the flavor that keeps guests coming back.
“People are amazed they can drink out of [the beef straw],” says manager Kristin Alfandre. “It impacts the flavor of the drink. You get that smoked flavor of the meat and the salty flavor of beef jerky.”
Plain, unseasoned tomato juice is the perfect blank canvas to build spice and flavors into, she says. From there, guests pick their own ingredients, choosing from nearly 20 vodkas and a multitude of spices and garnishes.
“You could probably come to Mason’s every day of the year and have a different Bloody Mason every time,” Alfandre says.
Cheers to that.
Hover over the image below to learn more.
|
|
|
Three other Bloody Marys to try
Sammy’s Grill’s Cajun Bloody Mary
Olives, green beans and okra define this popular brunch destination’s take on the drink. The best part? You can get a pitcher for 15 bucks.
Olive or Twist’s Bloody Butcher
Who says a Bloody Mary needs vodka? Bourbon and bacon syrup meet hefty doses of Tabasco and Worcestershire in this concoction. It’s topped off with Slim Jim and bacon.
The Chimes’ Bloody Mary
You can’t go wrong with The Chimes’ massive beer menu, but on Sundays switch up your drink order. The Bloody Mary is loaded with Cajun spices, citrus and okra and rimmed with Tony Chachere’s.