R.W. APPLE’S BLOODY MARY (adapted from the King Cole Room at New York City’s St. Regis Hotel)
R.W. Apple Jr., a New York Times correspondent and associate editor, covered issues both political and culinary. During his thirty years at the Times, he was recognized especially for his fearless coverage as the New York Times Bureau Chief in Vietnam during the war, and for his worldwide knowledge of food and wine. His restaurant recommendations were influential.
a dash fresh lemon juice
2 dashes salt
2 dashes black pepper
2 dashes cayenne pepper
3 dashes Worcestershire Sauce
1-1/2 ounces vodka
2 ounces tomato juice
1 lime wedge for garnish
1. Combine lemon juice, salt, pepper, cayenne and Worcestershire Sauce in shaker glass. Add ice cubes, vodka and tomato juice. Shake and strain into a highball glass with a few ice cubes. Garnish with a lime wedge and serve.
from Mary Ann Caws, The Modern Art Cookbook