I do like a Bloody Mary now and again. Especially on vacation hanging out on the deck enjoying the company of good friends and the view. Or at a fun seaside restaurant taking in the boating scene. A good “bloody” takes the edge off and makes the whole world seem a little rosier. Not to mention they are delicious.
It’s interesting to consider how many different ways a Bloody Mary can be presented. From a classic — with just vodka, tomato juice, Worcestershire sauce, Tabasco sauce, garnished with a stalk of celery and a lemon wedge — to the one I had in Newport, Rhode Island this past weekend. Kinda special. A real eye-opener. A real whoops-dee-doo-wow Bloody Mary. As the waiter said “a dolled up Bloody Mary.”
It was in a very tall glass. The garnish was a cocktail shrimp, two blue cheese stuffed olives, a lemon and a lime. Practically a meal. The actual drink was fairly classic with the addition of horseradish. (Which seems to be the norm for the drink these days.)
We had to go back the second day to make sure it was as good as we remembered. Yes, it was, and another rosy glow was cast upon the world.
— LUCY
Why is it that bartenders feel the need to spruce up the classic Bloody Mary? I dare you to find a bar that doesn’t offer some “new” riff on the standard.
A few years ago at the Bookstore Restaurant in Wellfleet, I made the mistake of ordering their “special” Bloody Mary. It was a habanero-based concoction that sure was hot. Not very enjoyable. Way too hot.
I should have just ordered the tequila with oyster shooter. Now that’s a drink and a meal.
—LOU