Brunch Cocktail

Bloody Marys can be meals in themselves, so for his Snapping Turtle at Santa Monica’s Belcampo Meat Co., barman Josh Goldman wanted to create a less bulky variation on the hair-of-the-dog standard. He starts by straining the pulp from tomato juice, then mixing the clarified liquid with gin infused with shiso and black pepper. Horseradish oil provides the finishing pop. The requisite celery sticks are encased in ice to allow their flavor to permeate the drink as the cubes melt