With Clams? Bacon? How Do You Like Your Bloody Mary?


Two rules apply to The White Hart’s second annual Bloody Mary contest, Sunday: Contestants must use house alcohol, and the drink must be tomato based. Otherwise, the master mixologists of Salisbury restaurants are allowed to let their creativity run wild.

The Woodland is the reigning champion. Last year bartender Myke Sterzl won the bronze celery stalk and manager John Cunningham came in second. Cunningham will enter again this year. Joining him will be bartender Kate Capecelatro.

“I’ve been making the Bloody Mary mix here since Myke left,� she said. “I’ve been experimenting with different spices. I tried cumin once — it was disgusting.� Capecelatro said she’ll probably end up mixing on the fly, but she plans to stay pretty traditional.

She did say that the best Bloody Mary she’d ever made used homemade horseradish and wondered if she’d be able to get her hands on any.

Over at the Boathouse, manager Leonardo Contini plans to enter the restaurant’s standard Bloody Mary.

“People have been talking about our Bloody Mary,� he said. “We’ve been using the same recipe for two years.�

Contini said his mix uses more vegetables than the traditional tomato and that he always uses fresh ingredients.

At last year’s competition, the garnishes took center stage. Drinks came accompanied by blue cheese-stuffed olives, Tater Tots and guacamole and tostados.

“The garnish is the big emphasis, which made it a lot of fun last year,� said Kendra Tobin, innkeeper at The White Hart. “I got only one vote last year, and I had the raw clam! One lousy vote. I’m going to do something different this year, but I don’t know what.�

The crew at The White Hart, where this writer works part time, is the most experimental.

“I don’t care if I win, I just want to try something different,� said Tammy Eite, bartender. She is planning an Irish Bloody Mary, but said the details are “top secret.�

Jeremiah Bickford, bar manager, also has a concept cocktail planned. Last year he decided he would make the hottest, spiciest Bloody Mary. He used tequila instead of vodka and his mix contained lime and lemon juice, white and black pepper, extra horseradish and extra Tabasco. He served it with a cayenne pepper and salt rim and garnished it with a jalapeño pepper carved into a scorpion.

“One customer described it as kerosene,� he said.

This year he is making a BLT Bloody Mary. He didn’t give away his recipe, but said his garnish will be a bacon-wrapped scallop on a bed of lettuce.

“I couldn’t find a way to work mayonnaise into it,� he said.

Corey Chapman, representing radio station WQQQ-103.3 FM, also plans to tweak his entry this year.

“Last year I honestly thought mine was the best,� he said. The entries are numbered, not named, and by the time he got to tasting, they had run out of garnishes, making the drinks indistinguishable. He didn’t win, but he has a secret weapon this year.

“A gentleman was visiting from out of town and gave me a secret,� Chapman said. “Not only does it taste delicious, but no one else will have it.�

Each contestant will make up a batch of Bloody Mary mix and 30 to 40 garnishes. For $10, the staff at The White Hart will serve a flight of 12 Bloody Marys during brunch on Sunday, Jan. 25, from 10 a.m. to 4 p.m. Ballots will be collected and tallied at the end of service and a Bloody Mary champion will be crowned.

For reservations, call 860-435-0030.

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