Chef John DeLucie’s newly opened Bedford & Co. is all about wood-fired American Cuisine.
They have recently launched a BBQ-inspired Sunday brunch menu featuring a Wood-Roasted Bloody Mary, created by lead bartender Tommy Warren. Mix one up for yourself!
Wood-Roasted Bloody Mary
- 1/2 qt Canned Tomato Juice
- 1/4 qt Charred Tomato Purée*
- 2 heaping tbsp. ‘prepared’ Horseradish
- 2 oz. Worcestershire Sauce
- 1 oz. Olive Juice
- 10 grinds Coarse Black Pepper
- 1 tsp. Salt
- 2 oz. Lime Juice
- 2 tbsp. Dijon Mustard
- 10 shakes Tabasco Sauce
*Charred tomato purée
Four whole, ripe beefsteak tomatoes are blistered on the wood grill till charred. Then they are quartered to increase surface area and smoked above the grill. Next, core and purée keeping all juice, skin and seeds.
Preparation: Build in a Collins glass adding 1 1/2 oz. vodka, 3 oz. charred bloody mix. Fill glass with ice. Garnish with bleu cheese stuffed olive and lemon.