Bloody Mary

Hair of the dog…

It’s not a lovely turn of phrase.  But, does it work?  We might be giving it a try tomorrow.  If we do, we’ll be drinking a bloody mary.  When it’s time for a late brunch, this cocktail makes a perfect companion to a grilled cheese (3 cheese), fried green tomato sandwich or a smoky BLT using your best bacon.  But, whatever you do, don’t add ice to a bloody mary.  There is absolutely nothing more unattractive than ice cubes covered in frozen tomato juice.  Even worse, imagine a forgotten glass of melted ice water floating over diluted tomato juice.  That’s not a pretty picture.

Bloody Mary
makes 2

16 ounces tomato juice, very cold
4 ounces ice cold vodka
juice of half a lemon
splash or 3 of Tabasco
1/4 teaspoon black pepper
dash of Worcestershire sauce
pinch fine sea salt

Garnish Options:

celery sticks, carrot sticks, and/or a skewer of green olives
(Or, our personal favorite, a skewer of giant jalapeño stuffed green olives)

 celery salt

Combine all in a frozen glass shaker.  Stir vigorously.  Divide between two glasses.

(If desired, garnish glass rims in celery salt.  Dip glass rims in water and then dip into a shallow plate filled with celery salt.)

Cheers!

And, Happy New year!!