Bloody Mary de la Mer

A crystalline, oceanic reinterpretation of the classic Bloody Mary — built on a clarified tomato consommé and enriched with umami and brine from the sea. Finished with a black caviar salt rim and a chilled spoon of Kaluga caviar.

Yield: 10 servings
Prep Time: 1 hour 15 minutes
Active Time: 25 minutes
Service Temperature: 3–5 °C
Style: Clarified savory cocktail, Michelin-level brunch aperitif

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Ingredients

Clarified Tomato Consommé Base

  • 5 kg ripe tomatoes (heirloom or Roma)

  • 100 g celery stalks, roughly chopped

  • 10 g sea salt

  • 5 ml lemon juice

  • 1 tsp sugar

  • 1 g cracked black pepper

  • 100 ml vodka (premium, clean profile)

Seasoning Blend

  • 10 ml Worcestershire sauce

  • 2–3 dashes Tabasco

  • 2 ml lemon juice (fresh)

  • 5 drops kelp or umami tincture (see below)

  • Pinch of fine celery salt

Caviar & Rim

  • 30 g Kaluga caviar (≈ 3 g per serving)

  • 20 g black caviar salt (blend of activated charcoal salt + freeze-dried caviar powder)

  • Lemon wedge (for rimming glass)

Optional Garnish

  • Micro celery leaves or sea asparagus tip

Equipment

  • Blender or food processor

  • Fine chinois + cheesecloth or superbag

  • Mixing glass or shaker

  • Mother-of-pearl spoons

  • Rocks glasses (chilled)

Method

1) Prepare Tomato Consommé

Roughly chop tomatoes and celery.

Add salt, sugar, lemon juice, and pepper; blend on high until smooth.

Pour into a cheesecloth-lined chinois over a bowl.

Allow to drip slowly (4–6 hours refrigerated) — no pressing, to maintain clarity.
You should yield ≈ 700–800 ml clear consommé.

2) Enrich the Base

Whisk in vodka, Worcestershire, Tabasco, lemon juice, and kelp tincture.
Taste for balance — it should be light, bright, and subtly savory.
Chill for at least 1 hour before service.

3) Prepare the Glasses

Rub the rim of each chilled rocks glass with lemon wedge.
Dip gently into the black caviar salt, creating a thin, even rim.

4) Assemble & Serve (per glass)

Pour 75 ml clarified mix into a mixing glass with ice.

Stir gently for 10–12 seconds (avoid dilution).

Strain into the prepared glass.

Rest a mother-of-pearl spoon of Kaluga caviar (≈ 3 g) across the rim.

Optionally add one micro celery leaf or sea asparagus tip for color.

Umami / Kelp Tincture (House Made)

  • 100 ml vodka

  • 5 g dried kombu

  • 2 g dried shiitake or bonito flakes (optional, for added depth)

    → Infuse for 24 hours at room temperature, strain, and bottle. Use by the drop.

Service Presentation

Glassware: Small, clear rocks glass or coupe to emphasize clarity.

Plating: Set on a slate coaster with a small chilled mother-of-pearl spoon.

Lighting: Warm natural light; let the ruby-gold clarity shine.

Server’s line:
“A clarified Bloody Mary kissed by the sea — bright tomato essence, ocean umami, and Kaluga caviar salinity.”

Chef / Mixologist Notes

Clarification: For a faster method, use the “gelatin raft” technique (2 % gelatin bloom, freeze-thaw strain overnight).

Salinity: The caviar rim contributes salt; season the base lightly to avoid overpowering it.

Pairing: Ideal alongside oysters, scallop tartare, or sea urchin toast.

Mocktail option: Substitute vodka with clarified cucumber water; retain tincture and caviar garnish for the same sensory narrative.