BLOODY MARY
Tomato juice plus vodka and mixings equals a good time! Well, not always, but certainly sometimes. The thing about a Bloody Mary is like a stereo: it’s as good as your weakest component. Hunt down a few simple ingredients, add a little spice (who doesn’t like a nice kick to start the day?) and you’re off to a great start.
“I’m pretty sure I don’t like Bloody Marys.” I’ve heard this one before. My response is always, “So you don’t like the ones that you get out? Totally understandable. They try to impress you with ridiculous garnishes, cheap vodka, cheaper tomato juice, but look! That’s bacon as a garnish. Yeah, no.”
What a good Bloody Mary comes down to is simple: good tomato juice, fresh lemon juice, some hot sauce, a little Worcestershire and some horseradish. Oh, and add some vodka in there – you can’t leave out the booze.
If you’re lucky and can find it, I’d highly recommend getting fresh horseradish and grating it yourself. Sure, you’ll have some leftover, but mix that with sour cream and you’ve got your own spicy sauce for a nice baked potato or prime rib!
BLOODY MARY
Prep time: 4 mins Cook time: 2 mins Total time: 6 mins
Serves: 1
INGREDIENTS
- 3 OZ. VODKA
- 4 ½ OZ. TOMATO JUICE
- 1 OZ. LEMON JUICE
- 1 TSP. FRESH HORSERADISH
- SPLASH OF WORCESTERSHIRE
- 3-4 DASHES OF HOT SAUCE
- GLASS TYPE: COLLINS
INSTRUCTIONS
- Add everything to your shaker with ice.
- Shake.
- Strain into your Collins.
- Garnish with a celery stalk.
- Get your brunch on.
