The Bloody Mary is a quintessential savory cocktail, popular at clubhouse bars and beverage carts alike. It’s also a libation of a thousand faces, its flavor profile and appearance shifting depending on the garnishes you choose. At Liberty National Golf Club, in New Jersey, where I serve as assistant general manager and executive chef, we build our Bloody Marys around a reliably delicious vodka-and-tomato juice base. But we never hesitate to get creative. I’ve included our go-to recipe below, along with suggestions for how to make a first-rate Bloody that’s entirely your own.
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