The Thirsty Golfer: How to Make Spanish Bay’s Bloody Mary

October 5, 2015
Spanish Bay Bloody Mary.jpg

On cool mornings along the Monterey Peninsula, when fog blankets the coastline around Pebble Beach, the only better warm-up than a bucket of range balls is a robust bloody mary at the Inn at Spanish Bay. Mixed with chile pepper-infused vodka, the resort’s version is substantive and spicy. It’s rimmed with smoky sea salt and garnished with ingredients (a Tiger prawn, a pepperoncini, a goat cheese-stuffed olive) that, like the region’s finest layouts, represent a striking marriage of land and sea.

“The morning air here can be colder and heavier than people expect, so we want to send them off with something that has a little extra heft,” says Wendy Heilmann, director of wine and spirits at Pebble Beach Resorts. “We think of it as breakfast in a glass.”

The house bloody wasn’t always such a meal. But the recipe got revamped about eight years ago as part of a plan to bring the cocktails up to par with everything else on property.

“The philosophy,” Heilmann says, “is that people are paying a lot of money to have a bucket list golf experience, and that shouldn’t stop when you get to the bar.”

Like many of the best bloody marys, this one often doubles as hair-of-the-dog. But mostly it serves as liquid comfort. Check out the early birds on the Patio Bar, enjoying piquant drinks around the outdoor fire pits, which overlook the course and the bay beyond. Soon they’ll be ready to go chase a ball, even if the sun has yet to chase way the chill.


2 oz. Absolut Peppar
Dash Tabasco
Dash Worcestershire
Dash Bitters
3 oz. Mary Gonzales Bloody Mary Mix

Serve in a pint glass rimmed with celery salt. Garnish with a celery stick skewered by a cherry tomato, olive, onion, pepperoncini and chilled prawn. Lime wedge on the rim.