The Bloody Mary, one of the greatest hangover drinks to ever be created.. It comes packed with vitamin C, your V-8 of cocktails if you will. It also provides the over-indulger from the night before with a hearty breakfast. Where did it come from and who invented this ambrosia of the hung over Gods? Who knows? There are a lot of theories about it’s origin, I can only speak from experience. My introduction to this liquid delight was in 1994 when I was working for my uncle in his bar, a popular little pub which I shall allow to remain nameless. That was and is the signature drink at his bar and if you even begin to hope to be a good barkeep you had to learn Gary’s signature Bloody Mary. I have; however, expanded on his version, just don’t tell him because he will kill me! This Bloody Mary that he created was and is a staple drink the next morning after you have tied one on. A word of caution; only have one or two at the most because it will start the night before all over again and it’s guaranteed to blow your head off.
Some bars try to use pre-made Mary mix, which is a sure fire loser! Other bars try using Clamato or V-8, cheaters who don’t have the balls to take the time or energy to make a decent Bloody Mary. We are not searching for decent we are searching for excellence! If you want an excellent Bloody Mary you have to start from scratch. Don’t get V-8 or Clamato, buy a regular tomato juice with no additives like Campbell’s. The key is to have just the basics when you do your mixology magic. I have no preference when it comes to vodka, a well will do just as good in this particular drink because at the end of the day you are only going to taste the mind blowing, taste bud flowing, explosion in your mouth of the ingredients as they slowly pass between your lips and gums, over the teeth and here it comes.
You can choose to expand on this once you know the trick, and believe me, there is a trick. I call this the Dirty Bloody Mary and I call it that for good reason, those of you mixologists out there will understand why. It starts with a large glass filled with ice all the way to the top and packed. Then, you need to find out how hot they want it. Mild is 3 drops of Tobasco, hot is 5-6, blow your mind is 7-8. Hit the ice with the Tobasco. Then salt and pepper, like you’re salting and peppering a small steak. Squeeze on fresh lime, celery salt, garlic salt in minor quantities. Add 3-4 drops Worcestershire. Pour on a small amount of Rose’s Lime and Triple Sec, just a dash. Now here’s the dirty part, pour in a small amount of olive juice.
Now comes the fun part, pour in 2 OZ vodka and top with tomato juice. Pour the hole thing into a shaker and shake the crap out of it. Pour the whole thing back into a glass that is rimmed with kosher salt, set a fresh lime wheel on the side and garnish with a lime wheel celery stick 3 olives on a toothpick and pickled asparagus,and if you really feel adventuresome put a jumbo cocktail shrimp on the edge next to the lime wheel. Now you have the perfect Dirty Bloody Mary…shh don’t tell anyone, this is my private recipe.