Tuesday, June 29, 2010

Say it 3-5 times in a mirror and you'll be cooking with gas

That's right, cats and kittens, we made a Bloody Mary. My earliest memories of this drink are scenes from Walk Like A Man and my ex's parents enjoying one with after-Mass brunch. They looked good, but I wasn't a huge fan of tomato juice at the time, and I was well underage.

This is definitely a "hair of the dog" kind of concoction for the mornings, but it's also a good one for happy hour or the evening if you don't want to eat any bar appetizers, because not only will it sufficiently get you feeling quite good, it is quite filling. I'm sure someone like Alton Brown could come up with reasoning as far as the fiber from the vegetables and reactions with the stomach and insulin and yadda yadda yadda, but I'm no Alton Brown, and I'm just here to share some tasty cocktails with you fine feathered fiends.

Basic rundown for this drink:

1-1 1/2 ozs Vodka
Fill the remainder of the glass with tomato juice (I used V-8, which would technically make this a "Bloody V or a Bloody 8," but there are so many variations of this drink I had to use what I had on hand. The bottled mix is essentially V-8 with all the extra stuff mixed in, so I'm actually being more of a purist here.)
2-4 Dashes of Worcestershire sauce
1 dash each Celery Salt, black pepper, lemon or lime juice, and Tabasco (I would use Texas Pete as well)
1/8 Tablespoon Horseradish (Eww, I skipped it. Sorry. If I had cocktail sauce on hand, I would have subbed that, alas, no. I just can't stand horseradish in the buff)

After reading what can only be said to be a buhjillion recipes, we have a surprise ingredient: 1 dash Liquid Smoke

Okay, okay, okay. I know what you're probably saying after reading my tirade about tradition and drink rules, but this drink is so much more fast and loose than the martini or margarita that I'm not going to nitpick this one to death. On the wiki for Bloody Mary cocktails, there are 41 variations on the recipe. So hush, and drink up.

There were two variations on the actual mixing, either pouring the whole shebang over ice in a highball glass and stirred, or shaken and strained. I went the shaker route, and I strained the ice out, because I don't want the melty tomato juice flavor happening. Mine is also in a double old-fashioned glass because I shamefully don't have a highball or a pint glass. Garnishes range from the simple celery stalk to skewers of vegetables, meats, cheeses, and seafood draped artfully over the rim. I didn't have any celery, and may retry when I do, so for now the toothpick has a couple of olives on it, because hey, I like olives. Here's the result:



I have a heavy hand when it comes to Tabasco, so mine is a trifle on the spicy side. Traditionally it's paired with a beer, so I'm chasing it with my standard Old Milwaukee to cool the burn. Let me tell you, it's good. Definitely for sipping, you don't want to pound this mother. Or maybe you do, it's up to you; I'm drinking this one a little faster than I probably should due to the heat I packed into this thing.

Wowza; I know why they serve these with breakfast now; eggs and toast belong with this. Unfortunately, it's not anywhere near breakfast here, and I'm a bit too tired to deal with cookery. I want to thank my ex's parents for truly introducing me to this after-church-with breakfast-before-the-serious-drinking-during-the-race cocktail. One's plenty for me, so for now, I'll just finish this beer.

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