Sunday, Bloody Sunday - U 2?
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?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
3 Comments:
BMs are my cocktail of choice.
Ew. Wait. That doesn't sound at all right... well... you know what I mean...
Anyway, I like 'em extra spicy. Garnish can be olives, celery, green beans, or whatever. Just make sure there's a nice juicy lime in there. Lemon will suffice if there no other choice, but you lose points for that.
Must be served on the rocks. With lots of black pepper. And I don't want to be able to specifically taste the Tabasco. The best ones supplement the Tabasco with other heat sources. Also, I'm open to recipe variations. With or without horseradish? Fine. Worcestershire? Okey-dokey. Using V-8 instead of tomato juice. Yum, yum.
Ultimately, if I'm served one I don't like, it goes back. Either it's good or it's not. If it's not, I don't drink it. Period.
Oh. And one more thing. Do not ever, I repeat EVER, attempt to serve me a concoction made with that Mr. & Mrs. T's crap that you're trying to pass off as a Bloody Mary. You might find it sprayed all over your white carpet.
LoCo at 4:31PM on 03/02/08
Haven't had one in way too long. Prefer V8, but good tomato juice will suffice. Vodka, of course. I like celery salt, Worcestershire, lemon or lime juice, Tobasco, lots of pepper and a couple of celery sticks. If there is no horseradish, it's a BLOODY SHAME and should stand in the corner.
PerkyMac at 7:01PM on 03/02/08
I make Bloody Marys about twice a year. I don't find that spiciness is what I'm after, but a certain balance of tomato and alcohol. I do prefer gin, which might have the effect of supplying subtle spiciness. Anyway, last time I made Bloody Marys, it was from this recipe, http://www.jeffreymorgenthaler.com/2007/a-pitcher-of-bloody-mary-mix/ and they were fantastic. The avocado is an excellent addition, as is the Worcestershire sauce and steak sauce. This isn't a cup of fire, but a really tasty, savory drink.
We garnished with pickled green beans, celery stalks, carrot sticks, lemon wedges (nothing like a small salad in the morning).
Ouroboros at 9:33PM on 03/02/08