The world is full of abominable versions of the bloody mary festooned with a farmers market’s worth of cilantro and baby corn. And they tend to taste like some boozy fusion gazpacho instead of a nuanced 21st century cocktail. Jim Meehan, co-owner of New York’s legendary bar PDT, and Lior Lev Sercarz, who custom blends spices for restaurants such as Le Bernardin, have joined forces to create a simple and delicious corrective: a collection of spice blends and recipes that play into the essential flavors of your favorite spirit. The recipe here is spiked with their La Boîte B-Mary spice blend, made with pimentón and celery seed, which echoes the classic flavors of the original drink. Now put away that salad spinner and get drinking.

La Boîte Bloody Mary
4 oz. tomato juice
1½ oz. vodka
¼ oz. lemon juice
¼ oz. lime juice
¼ oz. Lea & Perrins Worcestershire sauce
½ tsp. Gold’s horseradish
½ tsp. B-Mary spice blend
¼ tsp. Cholula hot sauce

Add ingredients to mixing glass and fill with ice. Stir, then pour through strainer into chilled pint glass filled with ice. Garnish with celery stalk.

The Spice Is Right
New York’s La Boîte is the go-to spice shop for chefs around the world. Its line of bloody mary spices includes a caraway-based blend for an aquavit variation and a tequila-ready chipotle-and-green-chili blend. Fifteen bucks buys enough spice to make 40 cocktails.