Perfecting the art of the bloody Mary
As one of London’s favourite Sunday brunch hotspots, CUT at 45 Park Lane is renowned for serving up an exceptional feast to start the day, with a menu created by celebrated chef Wolfgang Puck. Now, the ultimate American brunch is complemented by a new bloody Mary menu designed to tantalise your taste buds and offer a range of added health benefits – much needed after the festive indulgences!
Because everyone has different ideas about what makes the perfect bloody Mary, BAR 45’s talented head bartender, Maurizio Palermo, has sourced the finest local market ingredients to cater to every taste. Meanwhile, executive chef David McIntyre has experimented with new, exciting flavour combinations for his menu, such as CUT’s beef stock, spicy horseradish and chilli syrup.As the bloody Mary trolley pulls up next to their table, diners are able to watch their bespoke cocktail being made, and discover four new delicious variations.
Maurizio says his personal favourite is the Bloody Troot. An earthy alternative to traditional tomato juice, this version is made with detoxifying beetroot juice and traditional Polugar vodka, which is infused with garlic and pepper. Its show-stopping bright purple makes it a colourful accompaniment to brunch.
To accompany your bespoke bloody Mary, David McIntyre recommends the salt beef hash cake with poached organic eggs and béarnaise sauce as a great protein-fuelled start to the day. For extra indulgence, follow up with buttermilk pancakes with whipped maple butter and seasonal berries.
Here are Maurizio’s foolproof tips for creating the perfect bloody Mary:
- Always use freshly-squeezed or pressed juice, whether you’re using classic tomato or experimenting with carrot or beetroot juice.
- Use 50ml of your favourite vodka per serving.
- Remember to ask your guests how spicy they like their drink. Everyone has a preference, so you can create bespoke blends by mixing tabasco, Worcestershire sauce, salt and pepper.
- Stir all the ingredients together with a squeeze of lemon, then serve in an ice-cold glass with a straw.
Maurizio says “Everyone serves bloody Marys with a celery stick, but for a unique twist try re-creating my special garnish. Take the skin of a segment of lemon and hold it against a long slice of cucumber. Add a fresh basil leaf on top and use a cocktail stick to secure the three together before placing on top of the glass. You’ll find the basil adds a beautifully fresh aroma to the drink.”
Discover a new favourite bloody Mary when you join us for Sunday brunch at CUT at 45 Park Lane, with live music to complete the occasion.
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