Tuesday, October 14, 2008

Bloody Mary Off

we'd been discussing it for a while but it actually happened. the Chockstone employee head-to-head bloody mary competition.

only 2 entries showed, mine and aaron's (of which he has written on his facebook page). they were wildly different, his inspiration coming from the classic "hearty kitchen-sink variety," albeit a gourmet angle. i took inspiration from Aaron the bartender at Rickenbacker's, San Francisco. this is a cleaner, refreshing take on the old drink. it's served neat, up, in a wine glass, if you can imagine it. and it rulez.

here is the recipe.

ingredient list:
  • lemons
  • limes
  • tomato juice (generic, not V8)
  • worcestershire sauce
  • horse radish
  • tabasco
  • dill
  • celery salt
  • good salt
  • ice
  • shaker
  • wine glass
  • vodka (can be cheap, but should be smooth, eg. Gilbey's, Monapalova)
wear a classic floor-length waist apron.

mix some celery salt and some regular salt in a dish.

juice a lemon or two.

cut the lime into thin wheels (used as a garnish) with a slice down the radius. use this to moisten the rim of your wine glass. dip the rim of the wine glass into your celery salt. set aside.

put some ice in your shaker. next add vodka, 2 shots. add about 2 tablespoons of lemon juice. 2 squirts of worcestershire, teaspoon of horseraddish, 2 squirts tabasco, fill rest with tomato juice. shake vigorously (at least 20 times, look good while you do it).

strain into your wine glass. add your lime wedge. shake a little dill onto the top. add a thick straw -- which should be quickly discarded and lime pushed in to float.


No comments: