Bloody Mary

Bloody Mary

The thing about a hangover (apart from its self-induced nature) is that it requires a cure and a Bloody Mary is just that – the tang of tomatoes, hit with the Vodka, heat of tabasco and deep richness of Worcestershire sauce, and they can be drunk in the morning without people slipping you a card for AA. Well, in my house anyway.  Recipes vary, but whatever you do keep tasting and take time to get to know the flavours you love in the glass, it’s the only way to make a true Bloody Mary; and that is the one you will always drink.

Ingredients

  • 1lt of tomato juice.
  • 400mls Vodka
  • squeeze of fresh lemon
  • Few drops Worcestershire Sauce
  • Few drops Tabasco
  • Salt
  • Black pepper

Method

  1. Mix all the ingredients together but keep tasting as you go. Add ice to the jug and pour. The celery stick is sometimes shoved in the glass but gets in my way and I think it is useless, but add it if you wish…
While it Brews
I am not really a tomato person myself and it took me a number of tries to get to like the flavours of this silky pick me up; but I like to think my perseverance was well intended. Anyway, a great alternative recipe can be found in the excellent Victoria Moore’s book  ‘How to Drink’.  As for the history, the real recipe was never written down and we are not sure where, how or why it was created. Some people add horseradish (I hate the lumps) others use celery salt, but I think it can taste a little metallic if you do. You see, it really is one of those drinks where the choice is yours.
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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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2 Responses to Bloody Mary

  1. Pingback: Spicy Bloody Mary RECIPE & How to make Pepper Infused Vodka | discover fabulous

  2. Pingback: Christmas Notes | Cooking At Zero Degrees

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