Eichardt’s Bloody Mary | Cocktail Party

Eichardt’s Bloody Mary

Eichardt's Bloody Mary with vodka, tomato juice, fresh cherry tomatoes, basil, lemon juice, pepper, celery salt, Worcestershire sauce, horseradish, and port wine

The Bloody Mary served at Eichardt’s Hotel in Queenstown, New Zealand is legendary among locals and tourists alike, and for good reason – in our opinion, it’s even better than the original!

It’s the fresh ingredients that give it an edge; muddled cherry tomatoes and fragrant basil leaves are a perfect combination. But the crowing glory is the drizzle of Port at the end. The sweet raisin flavor is a shockingly perfect complement to the flavors of the drink, taming the acidity of the fresh tomatoes and offering just a touch of welcome sweetness.

Tawny Port is preferred, but ruby or even white Port is nearly as delicious.

Ingredients

Instructions

Halve the cherry tomatoes. Add one of the halves to a shaker, along with the vodka, pepper, and celery salt (or celery bitters). Muddle the mixture, and then add the remaining ingredients (except the Port). Add ice and shake gently. Strain into an ice-filled tall glass and top with the Port. Garnish with any combination of fresh herbs, tomatoes, and lemon.

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