Drink of the Week: P37 Mary at Parallel 37
The first thing that you'll notice as you take a sip of the P37 Mary ($14, ancho chili infused vodka, lemon, olive juice, house made tomato water, celery-habañero shrub, fresno chili pickling liquid, pickled vegetables, smoked salt rim) is how much finesse the drink has. Parallel 37 bar manager Camber Lay has created a version of the drink that tastes so fresh and vibrant, the purported curative effects seem more like fact than urban legend. It frankly made me wish I were hungover, just to see how well it worked.
The orange-red concoction has the sweetness of fresh tomatoes, a nice touch of spice, and a savory quality from the combination of olive juice and celery shrub (a tincture made by infusing celery into vinegar) that gets beautifully accented with the smoked salt rim that tastes faintly sweetened. Most remarkable is how different the texture is. By using the tomato water, the thickness of standard bar Bloody Marys is replaced by a refreshing quality that made me wonder why we don't see more savory cocktails.
Lou Bustamante Camber Lay behind the bar at Parallel 37
The drink is only served during brunch on Sundays from 11:30 a.m. to 2:30 p.m., giving you an excuse to indulge in lobster and a lot of pampering.
1 ½ oz. Ancho chili infused vodka
½ oz. Lemon juice
½ oz. Olive juice
5 oz. Housemade tomato water
4 drops Celery and habañero shrub
¾ oz. Fresno chili pickling liquid
Garnish with house pickled vegetables and a smoked salt rim.
Parallel 37, 600 Stockton (at Pine), 773-6168