AMERICANWAY

ITINERARY 2 4 O C TO B E R 2 01 4 A A .CO M/A M E R I C A NWAY Twice the Local Spirit Mix one part high quality local product with two parts Detroit loyalty and pride, then add a generous dash of scrappy entrepreneurship, and you have TWO JAMES SPIRITS, the fi rst licensed distillery in Detroit since Prohibition. Located in Corktown, Detroit's oldest neighborhood, Two James is committed to producing environmentally conscious, handmade spirits — such as their 28 Island Vodka, Old Cockney Gin and Grass Widow Bourbon — using only locally sourced grains. The distillery, in a former dough- nut factory and taxicab-repair shop, is run by two longtime friends who named the com- pany in honor of their dads. Purchase online at www .binnys.com (some states only) or visit the tasting room the next time you fi nd yourself in Detroit. www.twojames.com — L I SA LU B I N DETROIT { D R I N K } 80 Years Young W e propose a toast to the Bloody mar y, which turns 80 this month. Yes, America's favorite brunch bev- erage, sometimes called a "salad in a glass," may offi cially be an octogenarian, but she's still hot. Fernand "Pete" Petiot is largely acknowledged as the creator of the drink, which was born while he was bartending at Harry's New York Bar in Paris. In 1934, Petiot and his spicy concoction arrived at The St. Regis' King Cole Bar in New York City, where he perfected the drink. He div ulged his recipe in a 1964 profi le in The New Yorker: "I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cay- enne pepper and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain and pour." Pet iot even cha nged t he na me to t he red snapper to appease some who found the origi- nal name too v ulgar. It didn't stick, but thank- fully the drink did — the King Cole Bar in New York alone serves, on average, 850 of the drinks a month. To commemorate its birthday, through- out October the St. Regis is of fering 80 dif fer- ent takes of the original bloody mary, from top chefs and restaurants across the countr y. Fat Radish and Acme, both in New York City, AOC in Los Angeles and Cochon in New Orleans are just a few of the establishments participating; the bar will donate a portion of the proceeds to Citymeals-on-Wheels. Not traveling to New York anytime soon? No problem. For the fi rst time, Petiot 's recipe will be bottled and available at retail, complete with a label featuring a Bil Donovan illustration of the bar. A 25-ounce limited-edition bottle of the signature St. Regis bloody mary mix is $28 and will be available at www.stregis.com/bouti que or through A rrowhead Farms at www.arrowhead farms.com — R I M A SU Q I Served at the birthplace of the bloody mary, this classic bears the original name and recipe of its creator, Fernand Petiot. 1 ounce premium vodka 11 ounces bloody mary mix 1 lemon wedge, for garnish DIRECTIONS Fill a 12-ounce glass with ice. Add vodka. Fill glass with bloody mary mix and garnish with lemon. Signature Bloody Mary Mix Juice from 3 lemons 2 ½ cans of tomato juice (2.5-liter cans) 5 ounces Worcestershire sauce 10 dashes Tabasco sauce 2 tablespoons freshly ground black pepper 2 tablespoons ground cayenne pepper 1 tablespoon ground celery salt 2 tablespoons whole black peppercorns DIRECTIONS Pour ingredients into a container and shake well. Use immediately or seal and refrigerate. Strain peppercorns from mix before adding alcohol. Makes 3 gallons. RED SNAPPER The St. Regis' King Cole Bar; Fernand Petiot (left) NEW YORK

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