The hottest cocktail in town just might be the Bloody Mary at midtown's Pour House. And we're not necessarily talking in the spicy sense - though the Sriracha salt used by Pour House in its Bloody Mary adds some nice heat - but in a business sense. Since The Bee's story about Bloody Marys in Wednesday's Food & Wine section, Pour House has been swamped with Bloody Mary orders.
The story focused on Pour House's Bloody Mary mix, which was created by general manager Jason Poole and led to him earning the title of "California's Best Bloody Mary" in a competition by Absolut Vodka. In the national round of this contest, Poole placed second. Given this news, on Wednesday Pour House sold out of its Bloody Mary mix, which sells for $9 a quart. Some customers hoping to buy a bottle had to be added to a waiting list. That meant Poole was up into the wee hours of Thursday morning crafting enough Bloody Mary mix to satisfy demand.
Poole said on a given Thursday that Pour House might sell just one or two bottles of the mix, and about 10 Bloody Marys at the bar. This past Thursday, that number shot to 36 jars sold at retail and 60 Bloody Marys sold at the bar - about a $750 increase. The good news is Poole says there's now enough mix to last through the weekend. At least he's hoping so.
"Right now we've got three tables, and every one of them has a Bloody Mary," said Poole, in a quick call from Pour House. "I might have to come back tonight and make more (mix) tonight because we're more than doubling what we were doing before. Now we need to stay ahead of the game, and we will have back ups. It's crazy."
Truth be told, I'm more prone to order a Corpse Reviver #2 as a brunch cocktail over a Bloody Mary - that is, unless Poole's mix is involved. He's crafted a fantastic recipe that fuses spicy and salty ingredients with a terrific balance of tomato juice. Give it a spin and see what the fuss is about.
FROM THE BEE: