Prime Bloody Mary

By Columnist Jeff West

For those of us who love Bloody Marys, our biggest fear is a glass of vodka and tomato juice. If it doesn’t have a punch, it’s not the real thing. So it’s always with a little trepidation that I place my order.

No need to worry at Prime, the main restaurant at La Torretta del Lago Resort and Spa in Montgomery, TX, a short drive north of Houston. A large room with an expansive view of Lake Conroe, Prime offers a great breakfast buffet and a great Bloody Mary to match. The drink is actually a menu contribution from Thom Robinson, the resort’s director of restaurants.

According to Thom, it’s a recipe he’s been tweaking over the years. “I always thought that a Bloody Mary should be a small meal in a glass, which is why I incorporate so many ingredients.”

You might try this at home, but try to go to the source. It’s that good.

Prime Bloody Mary
4 oz mixed vegetable juice 4 oz tomato puree 2 oz Absolut Pepper vodka Dollop of horseradish Splash of Worcestershire Splash of Tabasco Dash of celery salt Dash of black pepper Splash of olive juice Squeeze of lime

In a shaker combine the vodka, horseradish, Tabasco, celery salt, pepper, lime juice, and olive juice. Muddle well to blend all products to a smooth consistency. Add the vegetable juice, tomato puree and ice and shake well. Strain over ice and garnish with pickled okra, olives, pepperoncini and lime.

Visit: www.latorrettadellagoresortandspa.com

Jeff West, a Dallas-based consultant, has had a varied career including executive leadership of theaters and museums. His primary focus is real estate development, but he can always make time for a well-mixed cocktail. He has a Masters of Fine Arts degree in Theater from the University of Alabama. He can be contacted at jeff@jeffwestconsulting.com

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