Mary Aubergine Recipe

Chill glass

Place a Collins or highball glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure it’s well chilled.

If using fresh lemon, squeeze 1/2 oz (about half a lemon) and strain out seeds. Prepare garnishes (trim celery stalk and cut a lemon wedge).

Fill a cocktail shaker or mixing glass with ice (about 3/4 full). Add 2 oz aquavit or vodka.

Add 4 oz tomato juice and 1/2 oz fresh lemon juice to the shaker.

Add 2 tsp Worcestershire sauce, 1/2 tsp prepared horseradish, 3 dashes hot sauce, 3 cranks freshly ground black pepper and 1/4 tsp celery salt to the mix.

Cap the shaker and roll or gently shake once — the Mary-style cocktail benefits from a gentle roll or 4–6 soft shakes to combine without overly aerating. If using a mixing glass, stir briskly for about 10–15 seconds.

Discard the chilling ice/water from the glass (if used) and fill the glass with fresh ice cubes (about 1 cup).

Strain the cocktail into the prepared glass over the ice using a hawthorne strainer or pour directly if using a mixing glass.

Garnish with a celery stalk and a lemon wedge on the rim. Optionally skewer a pickled pearl onion or green olive and rest it on the glass or on the celery stalk.

Serve with a short stirring straw so the drink can be rebalanced at the table. Recommend tasting and adjusting heat/salt: add a few more drops of hot sauce or a pinch more celery salt if desired.