Toasted Reuben - Chef Recipe by Darren Purchese
with Emmental cheese, pastrami, sauerkraut, thousand island dressing, dill pickled + potato chips.
Leo Robitschek, the NoMad and Eleven Madison Park, New York, New York.
"Leo Robitschek makes me drink. Anyone who can do that is either a true friend or a family member. To know Leo is to know he fits into both categories. He also consistently creates some of the most well-balanced, well-executed, unpretentious yet praiseworthy cocktails around. Though he may not carry a scholastic degree in medicine, Dr Leo's menus surgically engage the history and influence of craft cocktail appreciation, oft followed by an impromptu dance party. Amontillado sherry and beetroot juice play very well together here. It's a welcome curveball, followed by a tasty home run." ~ Brian Bartels.
60 ml amontillado sherry
175 ml beetroot Mary mix
Beetroot Mary Mix (makes 1.7 L - enough for 10 drinks):
1.6 L tomato juice
225 ml beetroot juice
120 ml Worcestershire sauce
60 ml tabasco sauce
30 g maggi seasoning sauce
2 tsp salt
2 tsp freshly ground black pepper
Beetroot Mary Mix:
Combine all of the ingredients in a large jug. Store in a sealed container and refrigerate for up to 1 week.
Beet and Sherry Bloody Mary Cocktail:
Combine the sherry and Beetroot Mary Mix in a cocktail shaker filled with ice. Roll the ingredients back and forth with another shaker 3 times and strain into a Highball glass filled with ice. Garnish with a lemon wedge and celery stick.
Credits: Images and recipes from The Bloody Mary by Brian Bartels (Jacqui Small RRP $27.99).
Photo Credits: Images and recipes from The Bloody Mary by Brian Bartels (Jacqui Small RRP $27.99).