Cocktail of the Week: The Heirloom At Asador

by Steven Doyle

“The Heirloom” which is a variation of the Bloody Mary, was recently added to the cocktail menu at Asador at the Renaissance Hotel next to Market Hall. What makes this cocktail so unique is that it is deconstructed in  the sense that a traditional Bloody Mary has the ingredients all blended together, this cocktail separates the flavor profiles and presents them on their own. For example, with a traditional Bloody Mary the tomatoes are pureed, but in this version they leave them whole, which still lends the flavor and allows them to be seen in their entirety.    

They also take the flavors of celery salt and showcase them by muddling fresh celery and then add a pinch of salt and ground black pepper. By using fresh ingredients and simplifying the cocktail you get a better appreciation of each of the flavors.

We were able to snqag the recipe so you may try it at home, but it is much more refreshing when you leave it to the professionals.

Heirloom Cocktail

½ oz. Dill infused Ultimat

1 ½ oz. Titos

¼ oz. lemon juice

5 pcs of diced celery

Pinch salt and pepper

Dash of Valentin hot sauce

Muddle celery, S&P, lemon juice, add vodka, Valentin, and 2 wedges chopped of Heirloom tomatoes

Serve in Cognac glass with rimmed house spicy salt mix

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Filed under chefs, Cocktails, Crave, Design District, Local Produce, Nightlife, Steven Doyle

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