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.
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Think of a Michelada if you need help understanding this one: it's a beer cocktail made with a light lager. They add fattiness to the drink with a long, crisp slice of applewood smoked bacon.
Here's a beefy take on the Bloody Mary. Rich beef stock goes into the tomato base with a roasted shishito pepper sitting on top.
This concept of adding clam juice to make a brinier Bloody Mary originated, and still remains popular, in Canada. It's typically made with Clamato juice but at North End Grill they shuck cherry stone clams and mix that fresh clam juice into the drink then skewer the clam right on top of the highball glass.
In addition to vodka, this Mary gets a smoky finish from some Islay-style scotch. North End Grill uses the Laphroaig 10-year.
A basic tomato base for a Bloody Mary, seasoned with horseradish, citrus, and hot sauce.
Garnish with dill flower, celery or homemade quick pickles and consider finishing with half teaspoon of salty pickle brine.
Bacon swizzle sticks are garnish, tool, and, snack all in one. The spiraled strip of bacon pretties up your drink, it's strong enough to stir with, and it tastes good.
A daintier, more delicate Bloody Mary, made with tomato water and hot pepper vodka.
Kenji's personal recipe for the ultimate Bloody Mary.