A Bloody Mary Worth Remembering

Has an excellent bloody mary at Chandler's Crabhouse in Seattle. It had vodka and tomato juice and wasabi sauce. A spicy delightful drink that cleared my sinuses on a very wet and very cold Seattle afternoon.
 

Sounds awesome, my friend! While I dont partake of certain spirits anymore, sounds like my Dad's -just swap out wasabi with horseradish!

My favorite Bloody Mary is at the Brady's Run Grille in Fallston, PA.  Trish makes a killer one!  She's also a great friend which makes it even better.

That does sound good, Mr. Chips.  Does it come with a specific garnish or do you get to choose?  On the rare occasion I have one I much prefer a couple of large green olives to a celery stalk.

The thing I like about Trish's Bloody Marys is that when lleechef gets to her second one I get to eat the sausage, and sometimes the pepperoncino, that comes in it.

The drink came with a large green olive and a celery stick. They had some other Bloody Marys but that one caught my eye and i changed from warming coffee to that drink because it sounded so damn good.

Michael Hoffman


The thing I like about Trish's Bloody Marys is that when lleechef gets to her second one I get to eat the sausage, and sometimes the pepperoncino, that comes in it.

That sounds like a great Bloody Mary.

I had my first bloody mary with horseradish at the Portland Maine airport and have never gone back to the industry standard. Michael, what kind of sausage was in that bloody mary?

Never met a Bloody Mary that I didn't like. That Wasabi twist sounds pretty good

I've never had a Bloody Mary. I always thought tomato juice was gross, though I like all other things tomato. I think I'm ready to finally have one, now I just have to find somewhere in town that makes a good one.

I used to make them with Snappy Tom (haven't seen that in years), a little extra woosty, and some celery salt....right nice for an eye opener.
 

We still have Snap-E-Tom out this way. Makes a great Red Beer.
I like a green bean or asparagus stalk in my Bloody Mary.

brisketboy


Michael, what kind of sausage was in that bloody mary?

It's a smoked sausage -- I'd bet beef and pork -- and it's juicy and delicious.

I recently had the Red Snapper (aka Bloody Mary) at the King Cole Bar in NYC.  They claim to have invented it there.  It was very good, but did cost $20.  However it is on 5th Ave. in the 50's so the rent must be sky-high, and they did put out a tray of munchies including Macadamia nuts.

Matt the Millers which has two locations in Columbus actually has a Bloody Mary Bar at the Sunday Buffet. It has just about anything you might want to shove in the glass. Like: Olives,hot and green peppers, pickles, celery, etc... There is tons of stuff.
 
http://mtmtavern.com/brunch.php
 Matt's Ultimat™ Bloody Mary Bar
$7.00 per build-your-own.
Featuring a variety of juices, spices, sauces, and garnishes.
 
I think a Bloody Mary is more of an event than a drink. I also think Gin is way better than Vodka. 
 
Here is my favorite. I know the Beer sounds weird but try it. 
1 1/2 parts gin 
2 parts Clamato Juice 
2 parts V8 
1 tsp prepared horseradish 
3 dashes Worcestershire 
3 dashes hot sauce 
1 part of Guinness Beer 
1/2 small thin skinned mexican lime 
splash spicy pickle brine (optional) 
dash garlic powder (not garlic salt) 
1/4 tsp coarse ground pepper 
heavy pinch crushed red pepper flakes (looks good floating in drink) 
dash of coarse salt 
anchovie paste 
3 large olives, celery stalk, 1/4 new kosher pickle spear, and lime wedge for serving 
celery salt for rimming 

Stir and serve on the rocks. If you want to be really fancy garnish with cilantro, or better yet, muddle some into the mixture. 
Fill with ice in a tall beer glass. 

Enjoy .....Russ 

you had me till the anchovies.

The best Bloody Mary that I have had is served by the Mattakeese Warf in Barnstable MA.  The Second best was t PJ Clarke's in NYC.
 
Walt

Well, there's anchovies and then there's real anchovies. The author does not specify but if they're talking about the sorry ass flat or rolled s**t they sell at the local Piggly Wiggly (no offence intended) then I agree. But if one were to purchase a can of anchovies at some place like Central Market (God will strike me for that) or whole foods (that too) , I could try that.

1bbqboy


you had me till the anchovies.

I dropped out at Clamato. (shudder)

SeamusD

1bbqboy


you had me till the anchovies.

 
 
 
 
I dropped out at Clamato. (shudder)
 

<message edited by Russ Jackson on Thu, 11/29/12 3:07 PM>

SeamusD

1bbqboy


you had me till the anchovies.

I dropped out at Clamato. (shudder)

 
 
 Clamato makes a great bloody mary you would never know its Clamato and had clam in it. Anchovie paste could be substituted with salt or soy sauce....Russ 

This complete meal comes with a Bloody Mary underneath it...

http://m.gawker.com/59392...gs-and-a-side-of-steak

I like to make my own at McGlynns in Newark, DE. They put out a nice selection on Sunday mornings and only charge $3

from Sobelman's in Milwaukee via A Hamburger Today

I like the wasabi sauce option. New one on me

Russ Jackson

SeamusD

1bbqboy


you had me till the anchovies.

I dropped out at Clamato. (shudder)

Clamato makes a great bloody mary you would never know its Clamato and had clam in it. Anchovie paste could be substituted with salt or soy sauce....Russ 

I don't doubt you, I just don't eat seafood and the thought of having clam juice in a drink is very off-putting, even if I couldn't taste it. I like the soy sauce idea though, that sounds tasty.

1bbqboy


from Sobelman's in Milwaukee via A Hamburger Today

More:
http://eater.com/archives...arys-across-the-us.php
 

thanks Greg 

Clamato is a great base for a bloody mary. Grew up on those-Dad insisted. You guys are funny( lleechef-pipe in) alot of recipes include anchovies, or anchovy paste. Real Swedish meatballs being one..........

Clamato is good, mixed w/ a good thick "Sacramento" tomato juice....I just like to really chill the juice mix prior to mixing to avoid ice melting. IE:My late great Dad was a huge "Snappy Tom" fan.  Chris

ann peeples


Clamato is a great base for a bloody mary. Grew up on those-Dad insisted. You guys are funny( lleechef-pipe in) alot of recipes include anchovies, or anchovy paste. Real Swedish meatballs being one..........

I'm not Swedish, I'm Norwegian

ann peeples


Sounds awesome, my friend! While I dont partake of certain spirits anymore, sounds like my Dad's -just swap out wasabi with horseradish!

I put horseradish in a Bloody Mary made with Mr/Mrs T's Bold and Spicy mix and it was delicious, added a slight sweetness in addition to the tang of the horse.  However I may have another and try wasabi just for comparison.  Thanks for the tip.
dave

The Gunflint Tavern in Grand Marais, MN bloody Mary.
 

1bbq-wasnt commenting on your heritage-just pointing out people dont realize how often anchovies/paste are used in a recipe!And they love  the out come!

ann peeples


1bbq-wasnt commenting on your heritage-just pointing out people dont realize how often anchovies/paste are used in a recipe!And they love  the out come!

Oh, I know, but I wanted a valid reason to detest anchovies.

I haven't had a Bloody Mary since our Glee Club session in Nashville last winter. I have simple requests for what will satisfy my quest for a "Good One"
It must be made with Ice cold ingredients and have no trace tastes of canned juice in the final product.
It needs some 'spice heat' similar to, but not necessarily the Hot/Spicy V8 juice brand/
Decorations/inserts/dressings should be items that complement the beverage, not clash with the original flavors.
Those same add-ons should not bury the actual drink like a Mangrove swamp. but add a pleasing appearance to the original drink... Think of a slice of Pineapple and the tiny paper umbrella on a Planter's Punch.
The drink needs to be large enough to do its job. Anything under 16 fluid oz is unacceptable. A 24 oz would be my preferred size as a one drink night..but a 16 would be fine for a before dinner whistle-wetter.
Asparagas is good, Celery is good, Large stuffed Green Olives are good, Jicama strips are great, Jalopena Poppers on the side are good. Bacon-crisp on a skewer with the olives is fine, Carrots and other non-absorbing veggies can sit on a plate, please don't plant them in my drink

The most memorable one I've had in recent history from from Soho Wine and Martini Bar in San Antonio. 
It was, in concept, a fairly straightforward Bloody Mary, but their particular execution of it is pretty unique. First, instead of plain vodka they make their own vegetable-infused vodka as the base of the drink (see the pic a few paragraphs above). To this they add tomato juice, and a fermented horseradish blend that’s quite pungent, and ends up converting the drink from reddish-hues to pinkish-hues. Unusual, but tasty. Finally, you’ve got your choice of garnishes, with the recommended garnish being a strip of bacon. Which the bartender crisps to order with a blow torch:
 

ann peeples


1bbq-wasnt commenting on your heritage-just pointing out people dont realize how often anchovies/paste are used in a recipe!And they love  the out come!

I get the anchovy thing, that doesn't bother me. Clam juice does. Call me picky. And stubborn.
 
And one thing I've found out about Bloody Mary's... don't buy the Mr. & Mrs. T's horseradish Bloody Mary mix. Cloying and annoying. Not at all like I thought it would taste, might as well have made it with ketchup.

Had another very good Bloody mary at Pal's Shanty here in Portland, zoregon. Extras included artichoke hearts, 3 slices of bacon, 5 green olives, a celery stick, pickled asparagus and green beans, green peppers, tabasco and habanero sauce. Our waitress called it the grocery list bloody mary. It was delightful and filling and quite a drink.

YUM!!!!!!!!! Lunch in a glass........