The Bloody Mary has been called the worlds most complex cocktail. I’d say because each drink is as individual as each of us.
In my opinion, you’ve probably poured the perfect drink when you’ve got to hold the garnish back from going up your nose. By the time the glass reaches your mouth, you’re looking out over a jungle akin to Borneo.
Along with a good helpings of vodka and tomato juice, a well poured Bloody Mary must have some quantities of worcestershire sauce, tabasco, salt of some description, and an array of embellishments.
Enhancements that are worth tinkering with to find your perfect flavor include: lemon juice, pepper (white versus black), sugar (to tone the acidity of the tomato), parsley, beef stock (a Bloody Bull), Clamato juice (a Bloody Ceasar), teriyaki sauce in place of worcestershire sauce (a Bloody Mariyaki) and/or celery salt… but you can probably draw the line at chicken salt.
I’m glad that some precious friends recently reintroduced me the the Bloody Mary. I’ve learned (through some experimentation) that I like my Bloody drink the following way:
30 ml vodka
½ tsp vegetable stock powder (in place of salt)
½ tsp caster sugar
1 cup tomato juice, chilled
1 tsp lemon juice
2 drops tabasco
1 tsp worcestershire sauce
a frond of each, celery and parsley
a slice of lemon (ok, so this is just for show, I can drink with out it)
In a tumbler, dissolve the sugar and stock in a tablespoon of hot water.
Add ice, the worcestershire, tabasco, lemon juice, vodka and tomato juice.
Stir. Garnish.
Naturally, I call mine a Bloody Poppins.
Have you discovered any other adornments to your perfect Bloody drink?
barelypoppins 