I have written of my love for Bloody Marys several times in a variety of posts, most notably:
However, I have never devoted an entire post to the drink itself. It's time to set that right.
I used the recipe in The New York Bartender's Guide, though I omitted the horseradish and black pepper. That still left vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco and salt. It was not as hot as the Tequila Maria and I must concede that it may have been the horseradish I missed. Mind you, I would not be opposed to adding more Tabasco to make up the difference.
My wife and I both preferred the tequila to vodka, though identical recipes (apart from the booze), side-by-side would be a more meaningful comparison. I daresay I'm up for that experiment some day.
A colleague recently alerted me to a Bloody Mary tasting flight served at The Friendly Toast, a local restaurant. I might have to check that out soon!