The Bloody Mary

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Nothing is more desired on a Sunday morning at brunch, I think, than The Bloody Mary. Well, perhaps bacon….yes bacon wins….okay The Bloody Mary is a close second. Everyone has his or her favorite type of Bloody Mary. Perhaps you enjoy a spicy one, or maybe you won’t drink it without the custom-Mary celery stalk. Maybe you only have one if it’s extravagant, served with bacon bits on the rim, a fried egg on top, or a fresh crab claw resting in the cold red liquid.

 

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Let me tell you, after living in Manhattan I have seen Bloody Maries that would make my mother blush! There is always a new hot spot, or an old one trying to reinvent them-selves, serving a Bloody Mary with some amazing twist. The thing that I love about this drink is not only how refreshing and much needed it is on a Sunday, but also the range this Classy Lady seems to have. She can be meek and coy, she can be cruel and harsh, or she may be so spicy you can barely handle her but simply can’t resist no matter how hard you try. She can be low maintenance on a camping trip with just vodka, tomato juice and lime or dressed up so fancy you don’t recognize her with caviar and lobster. No matter how you have her, she is always good.

 

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So today I take the time to share a few secrets for my personal Bloody Mary. I like mine fresh with (if I can get it) pressed tomato juice, perfect for those red babies you have sitting around that are too ripe. I like a hit of lemon to make it pop, course ground pepper, a hunk of fresh horseradish and exactly three hits of the Worcestershire. I also love the additions; to dunk in the acidic liquid and enjoy leisurely, for The Bloody Mary should never be rushed. Currently my favorite are my homemade spicy pickles which I canned last fall…adding a slice of the jalapeno from the jar to make it that much better. On my first trip to Chicago I had the “Chi-town Bloody Mary” and it was served with a small beer back. The heaven that I experienced with that addition is not one I will soon forget. Now I always serve my Mary’s with a beer back, it helps to clean the palate or if the Mary a hottie, cool the palate. Basically it just makes Mary better, elevating her acidity, spice and the tango of flavors she comes offering. I now give you one of my favorite Mary recipes, just to give you a starting place to find your own way to Bloody Mary happiness.

 

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You Will Need

Ice
Fresh pressed tomato juice (or store bought)
Worcestershire Sauce
Prepared (or fresh-grated horseradish)
Pepper
Celery Salt
Vodka
Lemon
Garnish – celery, pickles, pickled jalapeno, green beans, lemon wedge, olives etc.…

 

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How to
Place ice in a glass and pour in a shot (or two) of Vodka
Add the juice of half a lemon
A few twists of pepper
Two shakes of Worcestershire
A teaspoon of horseradish
A pinch of celery salt
A tablespoon of spiced pickle juice
Fill to the top with tomato juice and stir
Serve with a garnish or two and a half pint beer and enjoy

 

 

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To Mary, may she be bloody brilliant always,
Marcella Rose

 

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About marcellaroses

I love to entertain, to create things from scratch, come up with new ways to do things and sharing how easy and simple it all is! I'm a baker, a maker, a cooking innovator, a cleaner and a dreamer and one great entertainer! I hope you will join me and together we can cook up some fun!

2 responses to “The Bloody Mary

  1. Chela

    Thanks for the recipe! I’ve never had fresh pressed tomato juice! As a newly minted Chicagoan I am constantly on the prowl for a new Bloody Mary. I even keep a journal of my favorite garnishes (so far my favorite is the Prosciutto wrapped shrimp, and mozzarella cubes). Thanks again!

    Like

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