When Spices Meet Mixology

  • When Spices Meet Mixology
By Lior Lev Sercarz

La Boîte’s Lior Lev Sercarz and star mixologist Jim Meehan present 4 new spice blends to create the perfect Bloody Mary every time and in a flash. Each of the blends comes with a recipe card.

These drinks require a few simple ingredients and can be made up to 2 days in advance, allowing you to focus on your guests rather than mixing drinks to order. Lior and Jim created these unique blends so you can discover Bloody Marys in a new, refreshing and elegant way, that is not only reserved for brunch.

The 4 blends are:

B-Mary Spice Blend for a Vodka Bloody Mary


for a vodka Bloody Mary

Smoked paprika, celery seeds, and black pepper embody the traditional flavors of a great Bloody Mary.
Ingredients include: smoked paprika, celery seeds, black pepper, salt, spices

B-Maria Spice Blend for a Tequila Bloody Mary


for a tequila Bloody Mary

Green chilies, cilantro and chipotle bring the essential flavors of Mexico to this distinguished blend.
Ingredients include: green chilies, cilantro, chipotle, salt, spices

B-Marlene Spice Blend for a Gin Bloody Mary


for a gin Bloody Mary

This sophisticated blend of sweet and savory adds maturity and complexity to your traditional Blood Mary.
Ingredients include: juniper, coriander, cardamom, salt, spices

B-Marion Spice Blend for a Aquavit Bloody Mary


for an aquavit Bloody Mary

Caraway, anise and orange create a wonderful Scandinavian flavor with notes of citrus.
Ingredients include: caraway, anise, orange, salt, spices

Bloody Mary Spice Master Collection of 3

The Bloody Mary Spice Master Collection

Contains one each B-Maria, B-Marion, and B-Marlene

Jim Meehan

With a justifiable reputation as a thinker, perfectionist, savvy businessman, and a mean pen to boot, Jim Meehan’s made his mark on the cocktail renaissance. But he didn’t start out with a proverbial silver stirring spoon in his mouth. Long Island Iced Teas and Alabama Slammers were the name of the game when Meehan began his bartending career in 1995 as a student at the University of Wisconsin at Madison.

In 2001, he moved to the finer cocktail climes of New York City, where he honed his skills in fine dining and developed his palate at Five Points and Pace. Three years later, he showcased his budding talents behind the bar at both Gramercy Tavern and Audrey Saunder’s Pegu Club, and in 2007, he was named a StarChefs.com New York Rising Star Mixologist.

Now at the helm of trailblazing cocktail den PDT, Meehan maintains a strong presence at the bar while continuing to expand professionally. PDT has received numerous awards and accolades, including a 2009 Spirited Award for World’s Best Cocktail Bar at “Tales of the Cocktail” and a “2012 Outstanding Bar Program Award” from the James Beard Foundation. In 2011, the bar published its James Beard Award nominated The PDT Cocktail Book, solidifying Meehan’s influence in cocktail culture, within New York City and beyond. A true cocktail renaissance man, Meehan contributes to Food & Wine’s annual cocktail book, GQ.com, Liquor.com, Mr. Boston’s Bartender Guide, Sommelier Journal, and The New York Times.


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