
Everyone enjoys a good ole Bloody Mary, right?! I know that I sure do, although I will admit, it took me awhile to actually like them. At first, I think it was just the condiments in them, you know, the pickles, celery, green olives (jalapeno stuffed if I was lucky), pretty much the whole garden in the tomato juice, that really attracted me to this “oh so healthy” beverage. And then I really started getting a good taste for them… and sometimes even craved them. Ever since my Canuck uncle passed along his Bloody Caesar (Canadian vocabulary, eh?!) recipe to my dad and now down to my brother I’ve been a HUGE fan and compare my bloody’s to his everywhere I go. Lucky for me, this past weekend, while in Chicago, my brother, Dustin, who we call Dut because I couldn’t say “Dustin” when I was a wee-lil girl, made some deliciously good cocktails for the crew. And let me tell you, he had everyone talking about them for the rest of the weekend. Dut has this sciene down to a “T”– and that’s no joke. It’s all about precision. Precision that I’m probably not supposed to be leaking out for the whole world to read, but really, you can’t miss out on this… and that was decided amongst my friends. We came up with an idea that Dut should start a blog called “Bloody-MaryDutCom.com,” although I don’t think he is aware of this idea, that’s why I thought I’d post about it first! The blog would consist of any bloody-mary recipes and suggestions to spice it up a notch (and the “DutCom” part because it goes so well with .com, get it!? and it is Dut who has his PhD in bloody-Mary making– ok so we need to get a life apparently). But who knows how long that would live for and if Dut would actually do it.. actually I know that he wouldn’t…. So, here I am, about to let you in on a couple of secrets that make this recipe one of a kind.
First, and the most important of them all, instead of using regular ole, thick, disgusting tomato juice, you HAVE to use clamato juice. I know, I know it sounds nasty, clam and tomato juice, but it’s so much better. The difference in consistency is outta this world.
Second, using a good vodka always helps, but that one is always up to you. I’ve heard of some people using tequila, but that just sounds WRONG. But… whatever tickles your pickle and makes you a happy camper, than so be it! Actually, you can enjoy one of these bad boys virgin style and you’d never even know the difference.
Next comes all of the special ingredients (I’m sure I’m missing something, it’s honestly like a chemistry project)… I don’t know all of the specific measurements and I’m sure death would doom over me if I did and I let the world have at ‘em, so I’m going to play it safe and let you in on as much as I know. So here it goes: celery salt, pepper, tobasco sauce, worcestershire sauce , a splash of lemon juice if you so please, garnished with a pickle, celery, and jalapeno stuff olives. Obviously all of the goodies (the veggie garden) don’t need to be added, but they just make the drink SO much better. Having all of the ingredients added leaves you with a kicker of a cocktail, expect some spicy-ness to hit those taste buds!
Well, I hope to see the light of day for the next week or so, he shouldn’t be too mad, right?!(I love you, Dut!) After all, I only want everyone else to experience this deliciousness!
Any recipe suggestions for an even BETTER bloody mary?! I’m always up for something new!
Bottoms up-