Matthew Kelly / Supercall

Sherry • Savory
Beet and Sherry Bloody Mary

Adapted from The Bloody Mary by Brian Bartels, this powerful Bloody Mary from bartender Leo Robitschek of New York’s NoMad starts with tomato but then goes deep, adding in earthy beet juice, salty, umami-boosting Maggi sauce, and a hot splash of Tabasco. And then there’s the pro move: Instead of vodka—because, not to sound like your mom, but should you really be drinking two shots of vodka with your brunch?—he uses nutty, brothy amontillado sherry, which lowers the drink’s overall proof, giving you just enough booze to stave off hangover (for a little while, at least) but not enough to put you right back down for a nap. This recipe makes enough mix for 10 drinks, and can be made ahead and refrigerated for up to one week.

The Essentials

Tomato Juice
beet juice
Amontillado Sherry
The Details
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44 oz Tomato Juice
8 oz beet juice
4 oz Worcestershire Sauce
2 oz Tabasco Sauce
1 oz Maggi
1 tsp salt
2 tsp freshly ground black pepper
20 oz Amontillado Sherry
Lemon wedges
Celery stalks


  • To make the mix, combine all of the ingredients (save for the sherry) in a large pitcher, or store in a sealed container and refrigerate up to 1 week.
  • For each drink, combine 2 ounces of sherry and 6 ounces of mix in a cocktail shaker filled with ice. Roll the ingredients back and forth with another shaker three times, and strain into a highball glass filled with ice.
  • Garnish with a lemon wedge and celery stalk.