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!
I still haven't had one. I need to fix that at some point.
ReplyDeleteI'm experimenting with a spicy cherry drink, right now. It's opera inspired. Sort of. Haven't gotten it where I like it, yet, though.
Opera inspired... I am definitely curious.
DeleteI haven't gotten it to work yet. :(
DeleteI'm rooting for you.
DeleteI bought some dried chipotle peppers (which is redundant, I believe, since they have to be dried to be chipotles?) to make some spicy liqueur with, though I haven't had a chance to get that set up. The liqueur I have isn't the right flavor.
DeleteThat sounds like an interesting experience! I eagerly await the outcome.
DeleteI often have had bloody Marys for Sunday brunch. I think the horseradish would be a nice touch.
ReplyDeleteDespite my time in Japan, I'm a wimp with horseradish. A nice memory you'll appreciate, though: on a hiking trip, we camped by a stream with wasabi growing in it. The smell was amazing!
DeleteI would definitely keep the horseradish and black pepper, I like a kick with a Bloody Mary- never tried this with Tequila before though :-)
ReplyDeleteI like the kick, too. It requires shaping for me.
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