The Bloody Mary Situation
At some point, the classic Bloody Mary went from a “cocktail” to “purely medicinal” and then, sometime during Covid-19 I think, a simple hearty “breakfast drink.” It's still pretty damned good for a hangover. With the word unraveling into a multi-faceted isolationist nightmare largely because Iran wants to feel as important as Russia.
So this weekend’s recommendation isn’t what to drink, but how much. You’ll want to lean into to, kids. And if you are old enough to read this newsletter, that will hurt. You’ll need something for the hangover. you'll want to drink something, and I won’t judge if it a lot of the stuff.
I’m good for two and can't drink them after, or even approaching noon. This isn't some sort of etiquette foolishness of which I'm famously prone, just personal preference. There are plenty of great mixes out there, and if you've got one you love, what the hell are you reading this for? Go on and turn one up. We tried a few and then Mrs. M finally said that her favorite Bloody Mary was the one I whipped up from scratch. Yes, gentle reader, that was one of my prouder moments.
Start with a cocktail pitcher - this recipe makes four or, depending on the glasses, two with some toppers.
A can of V-8
8 oz vodka or gin
2 Tbsp Worcestershire sauce
A few wild shakes of Tabasco
2 oz. Clam juice
1.5 oz brine of hot cherry peppers (keep a few slices for garnish)
Couple shakes of... well that depends on your personal style doesn't it? Cavender’s is a salty Greek seasoning, it will give you the salty pop you want. If you want a pop with a little heat, try Tony Chacheries's Creole seasoning. Or if you are from Maryland, Old Bay Crab boil Seasoning - which makes Mrs. M pucker. She’s not a fan.
Pickled green beans or okra.