Posted February 29th, 2016 by simon brigg No Comments
It’s a cocktail designed for brunch. If you just keep that in mind, you shouldn’t be too shocked by the weird, weird ingredients that compose the Bloody Mary (looking at you, celery!).
Let’s get the classic straight, so we can use it to compare:
- Vodka 50ml (two shots)
- 150ml tomato juice
- Dash of lemon juice
- Salt & peper
- Worcester sauce
- Celery garnish
We’re not claiming this is the Bloody Mary, but no one would argue that these are all key ingredients.
Swap the Spirits
Chuck the vodka and replace with fine sipping tequila for a Zapatista-fied cocktail called a Bloody Maria! Or swap the Russian spirit for an English gin to make yourself a Red Snapper.
Get rid of the alcohol all together for a Bloody… well a Bloody Shame, that’s what. That’s the basics, now let’s have some fun.
A Canadian favourite (Why? How? Why?), the Bloody Caesar places tomato juice with clamato juice. What’s that? It is tomato juice mixed with clam juice in a 1:2 ratio. This adds a whole new dimension to the brunch menu. It’s damn hard to describe, but Canadians have 350m a year – and there’s only 35m of them to start with!
Apparently California’s Hotel Del Monte was running low in the larder one day, because their version of this highball cocktail is somewhat… pared back. Two shots vodka, two shots tomato juice, serve in an old fashioned glass. End of story, end of hangover.
Tabasco is quite tame in the grand scheme of things, so dissolve a scoop of wasabi in lime juice and add it to the mix for an added bite the shock you out of your hangover.