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. When applied correctly, lecithin allows you to generate 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.