Since North End Grill is located in the Battery Park nabe, they wanted to give some love to Murray Street right outside. This is their classic approach to the Bloody Mary made with a San Marzano tomato base and seasoned with horseradish, citrus, and hot sauce.
In addition to vodka, this Mary gets a smoky finish from peaty scotch. North End Grill uses the Laphroaig 10-year.
Here's a beefy take on the Bloody Mary. Rich beef stock goes into the tomato base and a roasted shishito pepper sits on top.
The concept of adding clam juice to make a brinier Bloody Mary originated, and still remains popular, in Canada. It's typically made with Clamato juice, but at North End Grill they shuck cherry stone clams and mix that fresh clam juice into the drink and skewer the clam right on top of the highball glass.
Think of a Michelada if you need help understanding this one: it's a beer cocktail made with a light lager. North End Grill likes to serve a mini pitcher of the Mary juice on the side for pouring. They add a little meaty flavor to the fizzy drink with a long, crisp slice of applewood smoked bacon.
Pouring the tomato juice base
Bloody Lager, all mixed
The bacon slice becomes a de facto mixing instrument.