A Drink To Eat

Bloody Mary connoisseurs converged on The White Hart in Salisbury, Sunday, to judge flights of a dozen Bloody Marys concocted by bartenders from The Woodland, The Boathouse, the Interlaken Inn and The White Hart.    

After due consideration, customers  cast their ballots and crowned a new Bloody Mary champion.

Some bartenders went for a classic presentation, eschewing the glitz of the garnish. Others, however, took the opportunity to dress up their drinks, turning a cocktail into a meal.

Corey Chapman, for one, representing radio station WQQQ-103.3 FM, had a secret ingredient: onion juice.

The largest garnish by far was created by Kendra Tobin, innkeeper at The White Hart: a sandwich of salami, sharp provolone, artichokes, roasted red peppers and peperoncini, grilled.

The unnamed creator of “Sum Dog Millionaire� garnished his entry with a shrimp and an olive.

Jeremiah Bickford, bar manager at The White Hart, presented his interpretation of a BLT, a Bloody  Mary garnished with a bacon-wrapped scallop in a bed of lettuce.

The Interlaken Inn’s John Hedbavny produced a Bloody Mary garnished with celery, a wedge of lime and an olive.

White Hart Executive Chef Dave Luscher’s Bloody Mary featured aromatic beads: gelatin infused with lemon and lime.

Tammy Eite’s entry, representing The White Hart, was garnished with mozzarella, basil, a grape tomato and a crostini.

Blackened veal, an olive and a stalk of celery graced the Bloody Mary Andy Williams created for The Boathouse.

Phil Shay of The White Hart garnished his drink with a cornichon, cocktail onion, olive, a tomato and a slice of cucumber.

Bobby Snowden of Snowden Floor Installation presented his Bloody Mary with salami, a kosher pickle and cheddar cheese.

After serving more than 50 flights and emptying three bottles of vodka, Tobin announced a winner, by a landslide.

“I am very proud and very happy to be representing The White Hart,� Eite said. She won the golden celery trophy and bragging rights for a year. Her secret? Clamato. She added Texas Pete’s hot sauce, “quite a bit of celery salt,� white pepper, black pepper and lemon and lime juices.

Bickford came in second with his BLT mary and Tobin, Chapman and Kate Capecelatro of The Woodland tied for third.

“I quadrupled my total from last year, so I’m happy,� Chapman said.

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