BRIAN BARTELS was raised in Wisconsin, consecrated Bloody Maryaterritory. He has been a writer and bartender his entire adult life, and first workedathe stick during a busy Saturday brunch service, where he learned his first cocktail, the BloodyaMary, the fast and hard way- spilling the pre-made mixture over his hands andawrists instead of inside the pint glass. He now lives in New York City, where he is aamanaging partner and bar director for the beloved restaurantsaJoseph Leonard, Jeffrey's Grocery,aBar Sardine, Fedora, and Perla.a
"I know that everyone believes their Bloody Mary recipe is the
best, and that makes me happy. But Mr. Bartels' thesis on the
subject demands the immediate attention of all aficionados of this
beloved classic. It is an eye-opener."
--DALE DEGROFF, author of The Essential Cocktail
"No, the Bloody Mary isn't named after the Virgin Mary, who was sad about Jesus and needed a drink. That's what I thought when my brother and I made Bloody Marys for my parents, a Playmate cooler between us, in the backseat of the car, on our way to New Orleans . . . Thank you, Brian, for setting the record straight!"
--PARKER POSEY, actress
"I would never trust a Bloody Mary from someone who didn't hail from the great state of Wisconsin, and Brian Bartels is the hero we've been waiting for. I'll gladly take the advice found within these pages."
--JEFFREY MORGENTHALER, author of The Bar Book
"Brian has spent more than twenty years behind the bar (and perched on the other side when he wasn't tending it), so I'm thrilled that the Bloody Mary--and dozens of delicious riffs on it--are receiving his insightful, light-hearted, fancy-free play-by-play. With this book, his friends receive the directions we all need to brace for the morning after his intoxicating wit and charm prevail."
--Jim Meehan, partner in La Bo te Bloody Mary Spices and author of The PDT Cocktail Book and Meehan's Manual