I was at a bar/restaurant this morning having brunch and they had a “make your own bloody mary” bar. I absolutely love that idea. The establishment asked me not to mention their name but I had to share this picture of the best spicy Bloody Mary.
What I love about Bloody Mary’s is that no two are the same. Every bartender in the world has a different recipe and everybody who drinks them likes them a certain way. I tend to like mine thick and spicy. Lots of tabasco and horseradish. As you can see in this picture above there are pepper flakes and horseradish floating around. Something that tends to annoy me is when bars don’t shake the ingredients well. A good shake mixes the ingredients
makes it thicker, and insures that the vodka isn’t just sitting on the bottom. You always have a nasty sip when it just sits stagnant. Make your Bloody Mary’s with pride and you’ll keep the customers coming back. As we know repeat customers and good drinks = great tips $$$
Recipe: Fill a pint glass with ice and add 3 dashes of Worcestershire. Next add 4-6 dashes of Tabasco. (This will ensure spiciness-most places probably just do 2-3)
Next add Half a bar spoon of horseradish. (again, the more the spicier)
Follow by adding a pinch of Kosher Salt and 3 turns of ground black pepper.
Next add a Splash of Olive Brine. (juice) This is my specialty ingredient. I found that a lot of bars use lemon juice. But that’s what makes a Bloody great, everyone is different.
Now add 1 and 1/2 ounces of Vodka. I usually just use the well. I always find it funny when people order a Grey Goose bloody. What is in a Bloody Mary makes it good, not the vodka.
Fill the glass with Tomato Juice (Clamato for the best Bloody Caesar eh!)
Shake Vigorously for 10 seconds and Garnish with a celery stalk and bleu cheese stuffed Spanish Queen Olive.
Enjoy!!!! The Blood Mary is a classic cocktail and fantastic with breakfast, lunch, and has been thought to cure hangovers. Let me here what you all think about my recipe and feel free to share yours.