A staple of brunches and airport bars, the bloody Mary is elevated to new heights in “Sublime Bloody Marys.” Paul Abercrombie has compiled the best recipes from top mixologists around the country for a stellar collection of Bloody Marys, from a Blond Mary made with fresh heirloom tomatoes to a Green Mary created with fresh vegetable juices. Mornings will never be the same again.
By day, Paul Abercrombie is a mild mannered (mostly) public relations consultant and writer. Come violet hour, he is, well, still nice though typically in the kitchen shaking or mixing up a cocktail or two. In 2008, Paul connected with West Coast mixologists who were among the first to emphasize organic fruits, vegetables, and even spirits in their cocktails. He chronicled their organic cocktail movement in his first book, “organic, shaken and stirred.” He is a regular contributor to contributor to The Washington Post, Wine Enthusiast and other publications on the topics of food, drink and travel. Paul lives in Tampa with his wife, son and hyperkinetic cat.
Meat Lover’s Bloody Mary
Me Encanto Maria
Maria Sin Sangre
Horton Hog Bloody Mary