A Bloody Mary Worth Remembering

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........