FOR EVERYBLOODY
The B&E Bloody Mary, $14: Beauty & Essex, 146 Essex St.; 212-614-0146
Peter Kane, the managing partner of Beauty & Essex, was looking to create a twist on the Bloody Mary. “My partner, Chris Santos, is a bacon fanatic, so I started experimenting with a tray of bacon,” he says. He infused vodka with bacon and blended in chipotle peppers, then added chocolate stout. But don’t worry about there being too much body; there’s a triple-filtering process for the bacon grease.
ALL THAT GLITTERS
The Goldie, $10: Barrio 47, 47 Eighth Ave.; 212-255-3900
Instead of tomato juice, this West Village spot is no-holds-barred when it comes to mixing up their Bloody Mary recipes. In fact, why make it bloody when it can be Goldie? Mix fresh pineapple juice, fresh ginger, lemon juice and some pepper, and the result is a balanced drink with a touch of sweetness. “It goes well with our scrambled eggs with lemon crème fraiche,” says head bartender Brendan Ledesma.
GONE FISHING
Bloody Lorcho, $15: La Mar, 11 Madison Ave.; 212-612-3388
While it may seem counterintuitive — and a little icky — to drink leftover fish juice, in Peru, it’s tradition. After eating ceviche, rather than dumping the remaining leche de tigre citrus-based marinade, Peruvians add pisco and drink up. For the Lorcho, the kitchen staff first puts together various shellfish, fluke, red onion and celery, and adds leche de tigre, aji ricoto pepper paste, as well as a side of cancha, a crunchy Peruvian fried corn. The cocktail is then sent to the bar so it can be served with a shot of pisco.
SHAKE IT UP, BABY
Peach-Pie Shake, $12: AG Kitchen, 269 Columbus Ave.; 212-873-9400
Soon after opening his Latin American restaurant on the Upper West Side, chef Alex Garcia was looking to start a milkshake program. For this decadent cocktail, Garcia takes a slice of peach pie and blends it with vanilla ice cream and hibiscus-infused pisco. He recommends a burger with your shake, especially for hangovers.
BACON WHOOPIE
Bacon & Eggs, $14: Whiskey Park, 100 Central Park South; 212-307-9222
First, a bacon-muddled premium bourbon is shaken with maple syrup and ice, and strained into a rocks glass. The concoction is topped with egg whites whipped with simple syrup, giving it a frothy white head, and garnished with a yolk-like circular lemon rind and a half slice of bacon. But Jeff Isaacson, managing partner of the swank Whiskey Park, insists that it’s not all that crazy: “There’s nothing, other than the bacon, that is untraditional about it.”