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Cleary Mary

At Sosa Ingredients, we have spent decades serving haute cuisine and professional cocktail making, collaborating with chefs and mixologists who, like us, believe in technique as a vehicle for creativity. Today we want to share an innovative version of an iconic cocktail: the Cleary Mary, developed by the Valrhona Selection team together with mixologist Thomas Trefcon.

A new reading of the Bloody Mary

The Cleary Mary takes as its starting point the legendary Bloody Mary, born in the 1920s in Paris and perfected throughout the 20th century as one of the most complex and versatile cocktails. Known for its salty, spicy and vegetal mix, the Bloody Mary has always been a blank canvas for bold reinterpretations.

In this version, the classic tomato juice is replaced by a clarified tomato, which gives rise to the name Cleary Mary. This technique provides visual cleanliness, elegance in the mouth and greater aromatic definition, leaving the secondary ingredients to take centre stage.

Soy lecithin: technique for a stable and elegant foam

What distinguishes this version is the incorporation of soy lecithin from Sosa Ingredients as a texturizer to create a stable foam. Applied correctly, lecithin allows for the generation of an airy but persistent foam, which crowns the cocktail with an attractive visual effect and a silky texture on the palate.

The result is a surprising, subtle and technical cocktail, ideal for pairing menus, sophisticated aperitifs or contemporary cocktail menus. Yet another example of how innovation in ingredients can transform even the most established classics.

Cleary Mary

Type of glass: Highball glass Good with: Grilled prawn skewers TIP: For faster service execution, all the ingredients can be pre-batched in a bottle.

Ingredients

Main preparation: Cleary Mary Cocktail
- 12cl -
  Clarified tomato juice
- 1cl -
  Noilly Prat
- 4cl -
  Tequila
- 2cl -
  B Solution
- 3dash -
  Tabasco
- 1pn -
  Salt
- -
  Soy Pepper Foam
B Solution
- 1L -
  Water
- 40g - Citric Acid
- 60g -
  Sugar
- 10sprays - Bergamot natural flavouring
Clarified tomato juice
- 1L -
  Tomato juice
- 0,2g - Agar-Agar
Soy Pepper Foam
- 15cl -
  Soy sauce with salt
- 15cl -
  Water
- 2g -
  Celery salt
- 4g -
  Pepper
- 0,4g - Soy Lecithin

Prepared by

B Solution
1. Add all the ingredients in a container.
2. Blend it with a whisk or directly in the blender.
3. Pour the preparation in a bottle. Conservation: Up to 2 weeks in the fridge.
Soy Pepper Foam
1. Add the soy sauce, water, celery salt, and pepper to a pot.
2. Heat the mixture and reduce it by half.
3. Strain the mixture and pour it into a bottle.
4. Blend the preparation above with soy lecithin until dissolved.
5. Pour the mixture into a mixing glass.
6. Insert the bubbler into the mixing glass.
7. Allow bubbles to form until the desired foam texture is achieved.
Clarified tomato juice
1. Heat 25cl of tomato juice with 0.2 g of Agar Agar in a pot.
2. Bring to a boil, stirring continuously.
3. In a container, blend this preparation with 75cl of tomato juice. Refrigerate for 3 hours.
4. Filter the mixture using a strainer and cheesecloth. Allow the filtration process to take place for 10 hours.
5. Transfer the clarified juice into a bottle.
Main preparation: Cleary Mary Cocktail
1. Make a rim with salt and spices (Piment d'Espelette) on the edge of the glass.
2. Add a Clear Ice stick into the glass (or some ice if you don't have one).
3. Add all the ingredients to your highball glass. Mix delicately with a barspoon.
4. Make a Soy Pepper Foam with a bubbler. Put it on top of your drink.