The 1871 Bloody Mary

Recipe by Miru

Miru, a Japanese restaurant on the 11th floor of the St. Regis Chicago, is serving up one of the most iconic drinks in the Windy City, The 1871 Bloody Mary. Created by Beverage Director, Diane Corcoran, this version of the classic Bloody Mary, The 1871, pays tribute to one of the most impactful events in Chicago history, the Great Chicago Fire of 1871. At the restaurant and throughout the hotel, the drink is served in a smoking glass and features a local Rye Whiskey from FEW Spirits, and a rim of smoked salt. Diane is sharing the secret behind the unique 1871 Bloody Mary Mix which includes tomato juice, fresh lemon juice, Worcestershire, soy sauce, Demerara syrup, pickle juice and dijon mustard.

Check out more about Miru here.

Bloody Mary from St. Regis Chicago and Miru

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The 1871 Bloody Mary

You can now make the St. Regis Chicago's signature Bloody Mary at home

Yield: 3 Drinks

Ingredients:

NGREDIENTS FOR DRINK
8oz The 1871 Bloody Mary Mix
2oz FEW Straight Rye Whiskey
3 dashes Fee Foam
Smoked salt for the rim of the glass
For garnish: celery heart, fresh dill and lemon twist

INGREDIENTS FOR 1871 BLOODY MARY MIX
24 oz Tomato Juice
1⁄2 oz Fresh Lemon Juice
3⁄4 oz Worcestershire
3⁄4 oz Soy Sauce
3⁄4 oz Pickle Juice
1 tsp Dijon Mustard
1⁄2 oz Demerara Syrup (2:1)*: sugar and water
Spice Mix

INGREDIENTS FOR SPICE MIX
1 ¾ tsp Black Pepper
1 tsp Coarse Sea Salt
1 tsp Smoked Paprika
1⁄4 tsp Cayenne Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
3⁄4 tsp Ground Mustard

Method:

METHOD FOR DRINK
1. In a mixing glass, add The 1871 Bloody Mary mix, FEW Rye Whiskey, Fee Foam, and a scoop of ice.
2. Shake briskly for about 10 seconds.
3. Strain over fresh ice into prepared pilsner glass.
4. Garnish with celery heart, fresh dill and a lemon twist.
Optional glassware prep: Rim a tall pilsner glass with smoked salt and place in the freezer for 2 hours.

METHOD FOR 1871 BLOODY MARY MIX
1. Mix all wet and dry ingredients (spice mix) together.
2. Blend or whisk well until all ingredients are incorporated.
3. Let rest in a cooler for 24 hours.
4. When ready to use, blend or whisk once again until all ingredients are incorporated.
5. Strain through a chinois and keep cool.

*METHOD FOR DEMERARA SYRUP
1. Mix 2 parts Demerara sugar to 1 part water, and heat on the stove top until sugar is dissolved.
2. Let cool.