Bloody Maharani Puts a New Take on a Classic Cocktail

They say that inspiration can be found in the most unexpected places. I certainly wasnt looking to be inspired on a recent flight from New York to San Francisco, and yet there it was, an idea for a fun take on the savory cocktail.

I'm not usually a Bloody Mary drinker, but I'd missed my chance to have one at brunch before heading to the airport, and it seemed too early to be ordering whisky. Unsurprisingly it was bland and insipid. What was a surprise was the meal that came out with it: fillet mignon with a curried vegetable sauce. The steak was thick, spot-on medium rare, and with picture perfect grill marks.

The curry flavor in the sauce elevated the bland Bloody Mary into something better. I resolved then and there that I needed to try and make a curry flavored Bloody Mary when I got home.

While vodka is traditionally the spirit used in Bloody Marys, the botanicals infused into gin go wonderfully with the celery and spices. What's more, gin has enjoyed an illustrious history in India along with its most common mixer: tonic water.

As for the name, one common creation legend is that the Bloody Mary was named after Queen Mary I of England. Since Maharaja is a Sanskrit title for king, and Maharani is the female equivalent, it seemed like a fitting name.

It's best to use home grown canned tomatoes, but the ones from San Marzano Italy make a good substitute. Be careful though, as there are high-price brands that market themselves as "San Marzano", yet they're made elsewhere and taste no different than ordinary canned tomatoes. If you want to use fresh tomatoes, you'll need to stew them first to reduce the water content and concentrate the flavor of the tomatoes.