Hair of the Dog

Cerdo Picante - As served at Public House in the Grand Canal Shoppes at the Venetian, $10

The bloody mary is a benchmark of pub prowess. Few cocktails have received so much reinterpretation—there are infinite varieties, thanks to the myriad ingredients, spices, spirits and garnishes one could combine. “People who love bloody marys always remember where they had a great one,” says Public House bar manager Ryan Bambrough. “We strive to be one of those.” His Cerdo Picante (“Spicy Pig”) combines bacon-washed vodka with two jalapeños and a half-bunch of cilantro for 48 hours. The result is smoky, spicy, meaty and addictive. “The bloody mary has long been one of the most complex cocktails out there; no two are alike,” Bambrough says. “We wanted to make it our own and turn it up a few notches.” He’s always looking to create a better savory cocktail. “Finding the ‘right’ vodka infusion was a ton of fun. Some were great, like the smoked salmon vodka I plan on using in another savory cocktail we are playing around with.” To be paired with a bagel and a schmear, perhaps?

Combine 1½ ounces bacon-washed, jalapeño and cilantro-infused vodka (recipe at WeeklySeven.com/cocktail-culture) and ½ ounce fresh-squeezed lime juice in a mixing glass and add ice. Roll back and forth twice into a mixing tin, then pour into a Collins glass and top with 2-4 ounces of Zing Zang brand (or your own homemade!) bloody mary mix. Garnish with a green olive and a cocktail shrimp.

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