As tradition dictates, hangovers are best beaten by the Bloody Mary. Salt and spices replace lost electrolytes, while the vitamin C and lycopene in the tomato juice mends the havoc that overindulgence wreaks on your body, and the alcohol, of course, eases the pain. But when summer strikes and starts cranking up the heat, a Bloody Mary’s 40 weight viscosity can make the time-honored hangover cure a little bit less than palatable. Lucky for us, newly opened Pennsport watering hole, The Industry, has revamped the old tomatoey stand-by, deconstructing it, lightening it up, and making it a little more agreeable for warm weather consumption. “I actually got the idea from a Jamie Oliver recipe for a tomato compote sort of thing that called for tomato water,” The Industry’s bar manager Bob Achilles told Grub. “I just thought it would be interesting way to prepare a Bloody Mary.”
Dubbed Ghost of Mary, the translucent and seemingly bloodless take on the classic delivers all the familiar flavors, but not the goopy thickness of its precursor. Achilles told us he makes it with all fresh ingredients — tomatoes, peppers, onions, citrus juices, and cucumber to boost the freshness factor — which are pureed and strained. With the addition of a little booze, it makes a light and refreshing summertime alternative to the Bloody Mary.