True Blood's Bon Temps Bloody Mary

20121029-227801-cook-the-book-bon-temps-bloody-mary.jpg

[Photograph: Alex Farnum]

Sure, perhaps the Bloody Mary is a sigh-inducingly obvious choice for a Halloween event, but when drunk in celebration of True Blood, it takes on a whole new meaning. ("Hey, let's pretend we're drinking Tru Blood (TM) mixed with vodka! Yes!") In that view, it's worth whipping up a batch for your friends while watching the kids traipse from door-to-door in search of the best candy. The version in the True Blood cookbook is a pretty standard base of tomato juice, vodka, lime, Worcestershire, and cayenne that's not only easy to make but also easy to riff should you choose.

Why I picked this recipe: Gotta have booze when you're dining in Bon Temps (or handing candy to Trick-or-Treaters...).

What worked: This is a pretty basic Bloody Mary, well balanced with Worcestershire and lime juice. The pickled okra offers a nice Southern touch.

What didn't: While the drink was a snap to make, I liked it better with a little more vodka (2 ounces instead of 1.5) into the mix.

Suggested tweaks: Bloody Marys are easy to tweak to suit your taste; some easy changes would be to increase the booze as I did, add juice from your pickle jar, or sprinkle in hot sauce. The recipe is also easy to scale up to serve a group, but you'll need to mix in a pitcher rather than a cocktail shaker.

As always with our Cook the Book feature, we have five (5) copies of True Blood to give away.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American and blogs at cookingwolves.wordpress.com.

Recipes from the Book

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: