BAR WON · REIMAGINED CLASSICS
Bloody Moon (0% ABV)
฿330
This is the Bloody Mary with the alcohol taken out and nothing else given up. The base is Alain Milliat's yellow and red tomato juice — a French producer whose fruit is pressed rather than reconstituted, which is why it tastes of tomato rather than of tin. The kitchen builds it in the glass over an umami tincture, chilli, Worcestershire sauce, celery and lemon.
0% ABV — built, not shaken.
Alain Milliat yellow and red tomato.
Umami tincture, chilli, celery, lemon.
Worcestershire sauce for depth and salinity.
Off-dry, with a medium bitterness.
How it is made
Tomato juice, Worcestershire sauce, celery and lemon are the spine of a Bloody Mary, and they stay. What changes is the spirit: where a standard build leans on vodka for weight and heat, this one leans on an umami tincture and chilli, so the savoury length comes from the tomato and the seasoning rather than from alcohol. It arrives with a celery stalk and a lemon wedge.
How it tastes
Ripe tomato first, both the sweet yellow and the sharper red, then a slow build of chilli and the fermented anchovy-and-tamarind depth of Worcestershire. Celery leaf sits over the top; lemon keeps the finish clean. Off-dry and medium-bitter, with the savoury weight of a proper Bloody Mary and none of the burn.
Good to know
The Bloody Mary has a contested parentage — Fernand Petiot is usually credited with the vodka-and-tomato version at Harry's New York Bar in Paris in the 1920s, though a tomato-juice-and-gin ancestor was already circulating in the 1910s. The celery stalk is a much later arrival, and largely decorative: the drink's celery note traditionally came from the salt, not the vegetable.
Contains fish (inferred from Worcestershire sauce, not declared by the kitchen).
Ingredients: Alain Milliat Yellow & Red Tomato, Umami Tincture, Chilli, Worcestershire Sauce, Celery, Lemon
Allergens: fish. Tell the team about any allergy: the kitchen confirms every dish.
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