Creative mixologists reinvent the traditional Bloody Mary brunch cocktail, with splashy glassware and garnishes galore. Here are 10 ideas to sip on.
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Photo: Meat From: Chef Julie Frans, Essensia at The Palms Hotel & Spa, Miami. Yield: 20 skewers, 2 per serving.
3 lb. lamb shoulder, fat trimmed, medium dice
Lamb Marinade:
2 Tbsp. rose water
1 Tbsp. fresh thyme, de-stemmed
¼...
Photo: American Lamb BoardFrom: Chef Linda Harrell, Cibo E Beve, Atlanta. Yield: 4 servings.
3 lb. lamb belly
2 bottles dark beer
½ cup light brown sugar, packed
10 garlic cloves, peeled
4 rosemary sprigs
4 bay leaves
¾ tsp. salt
½ tsp...
Photo: California Table Grape CommissionFrom: Chef George Paleologos, Dio Deka, Los Gatos, CA. Yield: 20 meatballs.
3 lb. ground lamb
1 cup milk
2 eggs
1 medium onion, minced
1 bunch dill, chopped
1 bunch mint, chopped
½ nutmeg, freshly ...