Simply the Best Brunch Bloody Mary

We checked out Bloody Marys at several brunches around Miami, and the one served up at ADRIFT Mare (305.503.6500) at Hotel AKA Brickell at 1395 Brickell Ave. in downtown Miami is simply the best, because it elevates a classic brunch staple to a sublime stratosphere.

Nestled on the 25th floor, ADRIFT Mare is a top spot for a sublime Mediterranean dinner, with an added benefit of gorgeous views of Miami's iconic skyline, but that tantalizing bloody mary is available at the newly launched Mare Weekend Brunch, every Sunday from 11 a.m. to 3 p.m.

"Gypsy Chef" David Myers is elevating "Sunday Funday" with a prix-fixe menu offering tantalizing choices such as a "Black Magic" oyster station, king crab legs and 12-ounce prime rib-eye for $98 per person. But the buzz here is all about the unique tableside Bloody Mary Bar Cart Experience ($25), where the savory cocktail is prepped and made right in front of you, unlike any experience you'll find at any other brunch in town. 

What makes it worth its hefty price tag?

"This bloody mary is not just a drink; it's a bold culinary statement, blending the lines between cocktail and cuisine, perfect for those looking to truly indulge," said ADRIFT Mare’s beverage director, Blake Micheletto.

For this decadent twist on the classic bloody mary, Micheletto's recipe begins with vodka that has been carefully macerated with rich duck confit, adding layers of deep, savory flavor. 

The vodka is further infused with elephant clove garlic, known for its milder, sweeter taste compared to its smaller counterparts, and portobello mushrooms, which contribute an earthy, meaty depth. This extraordinary vodka base is then mixed with high-quality heirloom tomato juice to create the foundational bloody mary blend.

Added is a dash of Worcestershire sauce and a squeeze of fresh lemon juice, balancing the umami with brightness. Seasoning with freshly ground black pepper, a pinch of celery salt and a touch of Himalayan salt enhances the complexity of the flavors. For a spicy kick, there is added wasabi, horseradish and/or Tabasco.

The caprese garnish is key to lifting the presentation and taste. Consider a skewer with chilled shrimp, cherry heirloom tomato, bocconcini buffalo mozzarella and garden basil. 

Micheletto spoke about the emergence of the concept of the tableside bar cart from a historical perspective.

"The concept of the bar cart has a rich history spanning centuries, primarily found in higher-end European establishments where they showcased an array of premium spirits like cognacs, armagnacs and calvados in France, and amaros, grappas and sambucas in Italy," he said. "In the United States, particularly during the '90s, this trend began to emerge in upscale dining establishments, especially those with Michelin accolades. Following the COVID-19 pandemic, there has been a notable resurgence and evolution of the bar cart concept."

He says this trend coincides with the rise of "restranteques" and "clubsterants" – establishments that blend the sophistication of high-end dining with the vibrancy of social clubs – and believes "the influence of social media has propelled a frenzy of cocktail culture, particularly in the Southern states, where patrons are eager to explore unique and visually stunning libations."

Offering a bar cart with a mixologist to prepare drinks tableside adds a significant luxury factor to the dining experience. It allows guests to witness the bartender's skills up close and also creates an immersive atmosphere where patrons can feel like they’re part of the action. 

 "The visual interaction provided by the mixologist engages guests and piques their interest in the craft of mixology," Micheletto said. "Moreover, the opportunity for guests to learn and even replicate these cocktails at home for their own dinner parties adds extra value. There's a certain satisfaction in being able to showcase newfound skills and impress friends."