| June 9, 2014

We're pretty sure the concept of "brunch" was created to give people an excuse to drink a Bloody Mary before noon.

READ: One Dozen Brunch Ideas For People Who Hate Eggs

We also love Iron Chef Jose Garces, so when he partnered with Renaissance Hotels to create a unique Bloody Mary menu consisting of 10 globally-inspired recipes, we knew it was a match made in cocktail heaven. From Shanghai to Chicago and New York to New Orleans, each of his tangy creations captures the spirit of a city near you.

If you're feeling adventurous, you can whip up a batch of your favorite Bloody Mary with his recipes below:

Gotham Mary

Garces begins in New York, using local vodka and both poppy and sesame seeds to infuse the flavors of the iconic Manhattan bagel into his Gotham Mary.


  • 2 ounces Prohibition Distillery Bootlegger 21 Vodka, or another New York vodka
  • 1 ounce spiced tomato water
  • 3 dashes The Bitter Truth celery bitters
  • Poppy and sesame seeds, mixed   

Spiced Tomato Water:

  • 4 pounds red ripe tomatoes
  • Kosher salt
  • 1 small white onion
  • 4 cloves garlic


First, make the spiced tomato water. Core and quarter 4 pounds of ripe red tomatoes. Toss tomatoes with kosher salt. Process the tomatoes in a food processor along with the chopped onion and garlic cloves, until it becomes a rough puree. Strain the mixture through a large strainer wrapped in cheesecloth. (Refrigerate while the mixture strains; this is a slow process and may take up to 24 hours.)

For the cocktail, add vodka, spiced tomato water and bitters to a mixing glass. Add ice and stir until chilled. Garnish 1/2 of martini glass with a mixture of poppy and sesame seeds. Strain cocktail into martini glass and serve.  

Chi-Dog Juice

Chef Garces gives a fitting tribute to his hometown with the Chi-Dog Juice. Crafted to emulate a Chicago-style hot dog, Garces loaded his favorite fixins — including mustard, relish and a pickled sport pepper — into the recipe.


  • 1 oz. Koval Rye Vodka from Chicago
  • 3 oz. Chi-Town Bloody Mary Mix
  • Cocktail onion
  • Dill pickle
  • Pickled sport pepper

Chi-Town Bloody Mary Mix:

  • 3 ounces charred tomato puree
  • 1 tablespoon sweet relish
  • 1 tablespoon yellow mustard
  • 1 pinch celery salt

Charred Tomato Puree:

  • 1 pound tomatoes, halved
  • olive oil
  • 1-1/2 cups tomato juice
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper, to taste


First,  make the charred tomato puree. Brush 1 pound of halved tomatoes with olive oil and grill on each side for about 90 seconds. Puree the charred tomatoes along with the tomato juice, cumin and chili powder. Season with salt and pepper to taste.

Prepare the Chi-Town Bloody Mary Mix. Blend together 3 ounces of the charred tomato puree, with the sweet pickle relish, yellow mustard and celery salt.

Combine the ingredients for the cocktail in a mixing glass. Add ice, then pour over fresh ice into a highball glass. Garnish with a skewered cocktail onion, dill pickle and pickled sport pepper.

'Dat Eye Opener

Chef Garces' take on a New Orleans Bloody Mary swaps green tomato juice with red and features the Creole flavors the city is known for.


  • 1-1/2 ounces vodka
  • 3 ounces Green Tomato Bloody Mary Mix
  • Pickled Okra

Green Tomato Bloody Mary Mix:

  • 1-1/2 cups green tomato juice
  • 3/4 ounces lemon juice
  • 3/4 ounces lime juice
  • 1 tablespoon horseradish 
  • 1/4 ounce Worcestershire sauce
  • 1/4 ounce green Tabasco
  • 1/4 ounce Creole seasoning
  • Pinch of salt and pepper

Creole Seasoning:

  • 2-1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


Start by making the Creole seasoning. In a small bowl, add all ingredients and stir to combine.

Next, prepare the tomato juice for the Bloody Mary mix. Core and quarter some green tomatoes, then cook in salted boiling water for 3 minutes. Transfer immediately transfer to an ice bath, then process tomatoes in a blender and strain out solids. Combine 1-1/2 cups of juice with the rest of the ingredients for the Green Tomato Bloody Mary Mix.

Combine ingredients for 'Dat Eye Opener in a mixing glass. Add ice, and pour into rocks glass. Garnish with pickled okra.

Red Little Havana

The next recipe brings us to Miami, where Chef Garces loads his Red Little Havana with citrus and spice.


  • 1-1/2 ounces Effen Cucumber Vodka
  • 5 ounces Green Bloody Mary Mix

Green Bloody Mary Mix

  • 1 gallon green vegetable juice (Garces used cucumbers, tomatillos, kale, and spinach)
  • 1 cup Worcestershire sauce
  • 1 cup lemon juice
  • 1/3 cup hot sauce
  • 1 cup horseradish
  • 1/2 cup celery salt
  • Salt and black pepper, to taste
  • Natural green food coloring as needed (to make it super green)


First, mix up a big batch of the Green Bloody Mary MIx.

Next, combine the ingredients for the Red Little Havana in a mixing glass. Add ice and shake lightly. Transfer to a highball glass and garnish with a medley of colorful vegetable sticks, i.e. celery, carrots, bell peppers, etc.

Bloody Paulistano

The Bloody Paulistano represents São Paolo, Brazil, and swaps out vodka for cachaca, a popular Brazilian liquor distilled from sugar cane.


  • 1-1/2 ounces cachaca
  • 4 ounces Bloody Mary Mix
  • 1 ounce açaí grenadine syrup
  • Fried plantains, for garnish

Bloody Mary Mix:

  • 1 gallon tomato juice      
  • 5 ounces lemon juice        
  • 10 ounces lime juice         
  • 8 ounces Crystal hot sauce        
  • 1 cup horseradish         
  • 1/2 cup celery salt        
  • 1/2 cup black pepper

Acai Grenadine Syrup:

  • 1 quart açaí juice (Garces uses R.W. Knudsen Organic Açaí Juice)
  • 1 quart Sugar
  • 2 teaspoons orange blossom water


Combine all ingredients for the Bloody Mary Mix in a large container. Stir.

For the açaí grenadine syrup, pour the açaí juice and sugar in a medium sauce pot and place over medium heat. Heat just enough to dissolve the sugar — do not boil. Remove from heat and stir in the orange blossom water.

For the fried plantains, begin by slicing green plantains on a mandolin lengthwise. Fry at 375 degrees F in a deep fryer until crispy. Season with salt.

Assemble the Red Little Havana in a mixing glass, and stir to combine. Add ice, pour into rocks glass and garnish with fried plantains.

Shanghai Surprise

Chef Garce's Shanghai Surprise gets its spicy flavors from sriracha-style hot sauce and Tsingtao beer, a Chinese pilsner.


  • 3 ounces Bloody Mary mix
  • 5 ounces Tsingtao beer or pilsner
  • 1/2 ounce lime juice
  • 3 dashes sriracha
  • 2 dashes rice wine vinegar  

Bloody Mary Mix:

  • 16 ounces tomato juice
  • 2 ounces lemon juice
  • 1 tablespoon horseradish
  • 2 teaspoons Tabasco
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon celery salt
  • Salt and pepper to taste


Combine all ingredients for the Bloody Mary mix, and set aside.

Assemble the Shanghai Surprise in a tall pilsner glass. First, add lime juice, sriracha and vinegar. Fill with ice, add beer, then top with Bloody Mary mix.

Bloody Pearl

Hong Kong's Bloody Pearl offers a unique blend of black vinegar, hot sauce and toasted caraway seeds combined with London dry gin.


  • 1-1/2 ounces Beefeater, or other London dry gin
  • 5 ounces Hong Kong Bloody Mary Mix  
  • Celery stick
  • Tomolives (a brand of pickled green tomatoes)
  • Lemon wedge

Hong Kong Bloody Mary Mix:

  • 1 gallon tomato juice         
  • 4 cups Chinese black vinegar         
  • 1 cup lemon juice
  • 1/3 cup Chinese hot sauce        
  • 1 cup horseradish         
  • 1/2 cups celery salt        
  • 1/2 cups toasted ground caraway seeds
  • Salt and black pepper to taste


For the Hong Kong Bloody Mary Mix, combine all ingredients in a large container and stir.

Add the components of the Bloody Pearl in a mixing glass. Add ice to fill and lightly shake. Pour into a highball glass and garnish with the celery stick, Tomolives and lemon wedge.

Puerta Maria

The Puerta Maria is Chef Garces' cocktail interpretation of San Juan, Puerto Rico. Combining fresh herbs, pepper sauce and Bacardi Gold, this Bloody Mary is bursting with flavor.


  • 1-1/2 ounces Bacardi Gold rum
  • 5 ounces San Juan Bloody Mary Mix 
  • Fried plantains
  • Chicarrones (fried pork rinds), for garnish

San Juan Bloody Mary Mix:

  • 1 gallon tomato juice
  • 4 cups cooked Puerto Rican-style sofrito
  • 1 cup lemon juice        
  • 1/3 cup hot sauce         
  • Salt and black pepper, to taste  

Puerto Rican-Style Sofrito:

  • 2 large spanish onions
  • 2 medium green bell peppers or cubanelles
  • 1 head garlic
  • 1 bunch cilantro
  • 1 bunch culantro
  • 6 ajies dulces (small sweet chile peppers)


Begin by preparing the sofrito. Combine all ingredients in a food processor with a tablespoon of olive oil. Puree to a smooth paste. Season with salt and pepper. Place in a medium sauce pan over low heat and cook, stirring occasionally for 30–45 minutes, or until fragrant and flavors meld.

Mix together the ingredients for the San Juan Bloody Mary Mix in a large container.

Combine all ingredients for the Puerta Maria in a mixing glass. Add ice and lightly shake. Pour into highball glass and garnish with a fried plantain and chicharrones.

Fisherman's Blood

The West Coast is represented with the Fisherman's Blood, a San Francisco-inspired Bloody Mary complete with clam juice and plenty of horseradish.


  • 1-1/2 ounces horseradish vodka
  • 3 ounces Clamato-Water Mix
  • 1 ounce lemon juice
  • 2 dashes Tabasco
  • Pickled cherry tomatoes
  • Mustard Powder
  • Old Bay seasoning

Horseradish Vodka:

  • 4 ounces horseradish, shaved with a microplane
  • 1 bottle vodka
  • White peppercorns

Clamato-Water Mix:

  • Tomatoes
  • Clamato
  • Malt vinegar
  • Salt and pepper, to taste


Combine the ingredients for the horseradish vodka in a gallon-size container. Allow to steep for 48 hours, then remove horseradish and peppercorns.

For the Clamato-Water Mix, first blanch the tomatoes and peel. Quarter the tomatoes and place in a food processor. Add a small amount of water and blend. Strain out any solids. To the remaining liquids, add half the amount of Clamato (in relation to the tomato water). Add a spoonful of malt vinegar and 1/4 teaspoon of salt and pepper each, or to taste. Blend thoroughly.

Mix the ingredients of the Fisherman's Blood in a mixing glass. Add ice and shake gently. Rim a specialty/tulip glass with mixture of salt, pepper, mustard powder and Old Bay. Pour drink into tulip glass. Garnish with a pickled cherry tomato.

Al Fresca Mary

For his last Bloody Mary, Chef Garces takes us to Tuscany. Balsamic vinegar, fresh strawberry and spicy pepperoncini pepper permeate this cocktail, which Garces dubs the Al Fresca Mary.


  • 1-1/2 ounces peppered vodka
  • 3 ounces strawberry/tomato juice
  • 1/2 ounces Balsamic Syrup
  • Pepperoncini pepper
  • Strawberry  

Strawberry/Tomato Juice:

  • 4 ounces fresh tomatoes
  • 4 ounces fresh strawberries
  • 4 pepperoncini peppers
  • 1 ounce water

Balsamic Syrup:

  • 1-1/2 cups sugar
  • 1/2 cup water
  • 1 cup balsamic vinegar  

Bring sugar and water to a boil simmer until sugar dissolves and turns an amber color. Simmer vinegar in the meantime. Once sugar syrup is ready, slowly add vinegar. Simmer together for about 5 minutes to thicken syrup.

Blend together until pureed.


Blend all ingredients for the strawberry/tomato juice until pureed.

For the balsamic syrup, bring the sugar and water to a boil, then simmer until sugar dissolves and turns amber in color. Simmer the vinegar in a separate sauce pan in the meantime. Once the sugar syrup is ready, slowly add the vinegar. Simmer together for about 5 minutes to thicken the syrup.

In a mixing glass, begin preparing the cocktail. Add the vodka, juice and syrup, then shake and pour into a wine glass. Garnish with a pepperoncini and a strawberry.