Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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I love a Bloody Mary, but I'm always disappointed wit the ones available on airplanes. This time I brought a little kit with me to make the best of it.
The kit includes:
- Celery salt
- Fresh ground black pepper
- Tabasco sauce
- Celery stalk for garnish
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Sazeracs, a bourbon sour with peach tea, and ultimately coffee martinis last night. The suspicious looking powder in the background is just chalk from a geology dig toy Hattie got for Christmas
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@pechelman They're not for everyone, that's for sure. I completely understand why a cocktail made with tomato juice isn't for everyone. Honestly, liking bloody Marys is probably the unpopular opinion here.
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I have to be in the mood and it has to be the morning but I’ll generally reach for a corpse #2, spritz, mimosa, or something similar for a morning drink. My favorite bloodies tend to have a lot of hot sauce, Worcestershire, celery seed, and ideally fixins to proxy a proper breakfast. Go ahead and toss a chicken wing on there
Think it, be it.
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@mclaincausey A bloody can definitely be a meal. There's a place in Rhode Island that serves an oyster on a half shell on top of their bloody. Not exactly the meal you're talking about, but fun nonetheless. Ever order one in Wisconsin? They always serve it with a pony glass of beer. It's the standard across the state.
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@seawolf yup, the pony thing is a little odd to me but I’ve had the bloody come out on a paddle with a tiny can of silver bullet or similar swill.
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@mclaincausey I lived in WI for around 18 months, and it's an interesting place. Usually the pony would be a glass of New Glarus Spotted Cow, the local favorite.
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@mclaincausey I’ve put A-1 steak sauce in bloodies on many occasions
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@Jett129 According to to a blog I found, it's sometimes called a "snit" and here's its origin (allegedly):
"In the 1950s vodka was scarce in the US mostly due to some shenanigans in Russia. Because of this, a relatively new drink, the Bloody Mary, was missing a main ingredient. Minnesotans, long known for their heartiness, gumption, and fondness for plaid, did not take well to the idea of not enjoying a bloody mary before going out to cut massive ice cubes out of the lakes. Creatively, they began making bloody marys with beer, something that was not experiencing a supply problem. Likely they used Hamm’s or Grain Belt or other locally available beers.
But here’s the thing. The cans were typically 10 or 12 oz. of beer. To ensure ideal deliciousness of your bloody mary, you don’t want the entire beer in your drink. Minnesotans are also, let’s say “thrifty”. They wouldn’t want the extra beer just tossed out or wasted somehow. So the bartender would empty the rest of the beer can into a lowball or large shot glass and serve it to you with your bloody mary. The snit is born."
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