Sunday, April 22, 2012

On Baby's First Bloody Mary

I am more than just a little delighted with what you are about to see.

Not only because I can garnish something with pickles.

Not only because for once my photos look awesome and don't you forget this is in no way a REAL food blog.

But good grief, I am now a Bloody Mary enthusiast.
THIS is how you do a juice cleanse.
An alcoholic beverage that mixes best in a Mason jar? I'm in. Now I know there are a thousand different ways to make a Bloody Mary. But me? This is my first time. (I live in Utah.) I pulled my recipe from Chow.com partly because I had many of the ingredients and mostly because Chow.com is awesome. And remember, if it turns out great when somebody like me makes it then it must be pretty darned foolproof.

Bloody Mary (Adapted from Chow.com's Basic Bloody Mary Mix)
(click here for slightly more printable recipe)

1 12-oz can of tomato juice
1 1/2 t Worchestershire sauce
3/4 t kosher salt
1 t prepared horseradish
1/2 t Cholula hot sauce
1/2 t celery salt
1/4 t black pepper
1 c lemon vodka
dribble of lemon juice
 
Take all of this and pour it through a funnel into a Mason jar. Shake to combine. 

Don't overfill your cup with frozen Ketel One Citroen like I did. If you do, you might spill when you pour it into the jar. Be sure to remedy the situation first.

Let it sit in the fridge for a few hours for the flavors to meld. If you don't have time for this, add more vodka and nobody will pay melding any mind. When ready to enjoy, shake the bottle again. Dress a high-ball glass with celery salt, a celery stalk and some pickles.

Again with the funnel, pour in your beverage. Enjoy. 


Often.

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