La mezcla de un Bloody Mary con mejor sabor empieza por tomates frescos

The base of this cocktail sparks mixed opinions. Some prefer classic tomato juice, others add carrot, celery, or beetroot to a blended vegetable juice, and still others opt for a prepared mix, such as Clamato, that combination of tomatoes, spices, and dehydrated clam broth championed by Andrew Zimmern.

Those who favor fresh tomatoes argue that they should only be used when the fruit is at its peak flavor, and that they are also more economical. For a sweeter result, small tomatoes, such as Sun Gold, can be used, and for an even more intense flavor, heirloom varieties.

The simplest way to obtain the juice is to crush the tomatoes and strain the liquid to remove the solids. Then the spices are added, or the juice is allowed to cool. In a classic Bloody Mary, Worcestershire sauce, black pepper, cayenne pepper, salt, and lemon juice are added to the vodka. Other recipes use celery salt and Tabasco sauce instead of cayenne pepper, and some insist on horseradish or pickle brine.

For a savory twist, beef broth can be added, and the result is known as a Bloody Bull. Others prefer a marine touch with oyster juice, and there's a company that makes oyster vodka for mixing in martinis and Bloody Marys.

Whatever your preference, it's best not to overpower the tomato flavor with too many spices, sauces, and garnishes. With a well-prepared tomato, you can even do without the vodka.