I am a mother and I know that I will be wishing many other mothers a “Happy Mother’s Day” on Sunday.
Let me share a story. Every year I receive the same question: “What do you want for Mother’s Day?”. Every year, I give the same response, “To be left alone to read my paper and drink a Bloody Mary on the back patio”. (We’ll see if it finally happens this year.)
(Don’t get me wrong. I love all the homemade gifts and cards that my daughter makes for me. I treasure and save every single one.)
Thus, the topic of this Foodie Friday post – the Bloody Mary! (I really, really like them in certain situations.)
I’m going to give you a version of what most of us know as the classic recipe. But first, a fun fact: did you know that gin was the original liquor before vodka entered the picture (so legend goes)? Ew.
A version of the classic recipe
1 teaspoon sea salt
1 cup ice cubes
1 (1.5 fluid ounce) jigger vodka
3/4 cup spicy (or not) tomato-vegetable juice cocktail (e.g., V-8)
2 dashes Worcestershire sauce
1 dash hot pepper sauce (optional, in my opinion)
Salt and pepper to taste
1 stalk celery
2 stuffed green olives
Directions (optional re: salt on the glass rim)
- Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
- In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.
Lazy poll results
I kind of, sort of, took a poll. By that I mean I just asked some friends and colleagues how they liked to make their drink. Below is a summary of their responses.
Zing Zang Bloody Mary mix was the choice for, well, the mix.
I hope everyone enjoys their weekend, and I’d love to have you share your favorite Bloody Mary recipes, or favorite place to order one.
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