Sunday brunch, Bloody Marys; you get the drift? Someone mentioned Bloody Marys the other day and I realized there hadn't been one at a brunch here since Super Bowl Sunday. We usually infuse own own chili vodka for our special concoction and this past summers' was quite good. I had difficulty finding serrano peppers at the farmers market, but did get Purihra peppers, which the perveyor promised to be XXXXXXX hot. (Does anyone know anything about them?) Nonetheless, the pepper vodka infususion kicked butt.
Are you a Bloody Mary specialist? A secret ingredient you wish to divulge? I recently became aware of a version in Leland,MI at The Cove, that uses a 6" chub as the swizzle stick and is called the "Chubby Mary". Are Bloodys a tradition at your house for a special occasion? (like Super Bowl or a Sunday?) How about the garnish - celery, hot pickled string bean (New Orleans style), olive, caper berry? It seems as though the garnish is indigenous to particular regions, no?