A year ago, Tony and I hosted a big Christmas brunch open house for our friends. We served mimosas and sangria, and we also wanted to have Bloody Marys. But neither of us really knew how to make them. We asked around, but no one we knew had a good recipe either. So Tony sat down at the computer and and gave himself an education in the nuance and art that is Bloody Mary making. Thank you, Internet. They were a definite hit at brunch.
And now, just in time for the long holiday weekend, I will bestow that knowledge unto you. Here's the Bloody Mary that Tony made me a couple of weekends ago when we had our neighbors over for brunch:
After Tony perfected this recipe, I kind of got spoiled. I tried to drink a Bloody Mary from a mix once, and I couldn't finish it. It tasted like tomato poop.
Tony's Bloody Mary
- 2 shots vodka
- 8 ounces tomato juice
- 3 dashes worcestershire sauce
- 5 shakes Tabasco
- lots of pepper
- splash lemon juice
- 1/4 teaspoon horseradish
- celery stick
Combine vodka, tomato juice and seasonings in a shaker. Shake. Pour into glass over ice. Serve with a celery stick.
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