I love a bloody mary
August 7, 2011 § 2 Comments
And I love Leroy. And I love him in spite of his teething stage, which means when he can’t get his mouth on anything else, he wants nothing more than to sink his little chompers into human flesh.
But I very much love a bloody mary. And so when the little goober calmed down and settled into a nap, I decided to make one. Basically, I sit around craving one of these spicy, sultry, tomato-y, ice cold beverages. And lately I have been craving it so much, I put it on my recipe to-do list this weekend.
I looked up a few recipes, but mostly just improvised as I mixed it. I eyeballed everything, so not sure how exact the recipe below is, but it produced an insanely delicious breakfast cocktail. And I can’t even describe how fresh a made-from-scratch bloody mary is compared to pouring vodka and a mix over ice. I was generous with the horseradish, which added a very good kick. And one ingredient I meant to try but didn’t have in my fridge: A1 Steak Sauce. I once had a bloody mary at The Alcove in Tuscaloosa with Courtnie, and the bartender poured a healthy dash of A1 in my drink. And wow, was that incredible. One day I’ll try it that way. I suggest you add it if you’re so inclined.
A Leroy’s Napping Bloody Mary
Makes 1 drink
1 tablespoon + 1/2 teaspoon freshly squeezed lemon, divided
2-1/2 cups tomato juice (I tested with Campbells)
2 ounces vodka
4 drops Worcestershire sauce
6 drops hot sauce (I tested with Louisiana)
1/2 teaspoon prepared horseradish
Freshly ground salt and pepper
Dash celery salt
Garnish: freshly ground pepper, lemon wedge
Coat rim of glass with 1/2 teaspoon of lemon juice. Place glass rim in freshly ground pepper, turning to coat evenly. Place ice cubes in glass, pour tomato juice and vodka over ice. Add remaining lemon juice, Worcestershire sauce, hot sauce, horseradish, salt, pepper, and celery salt. Stir to combine. Garnish with lemon wedge, if desired. Serve immediately.