A few years ago I had friends over to watch a game of football. They hailed from Wisconsin and brought with them the necessities to make Bloody Marys, including a pickle to garnish – the way Badgers fans like their Bloody Marys they informed me. Either way, since that day I’ve been hooked on the tomato juice cocktail. Michael and I often try them at every new bar we encounter, trying to find the best. I have to say though, I have yet to get one in New England served with a pickle!
I think one of my favorite things about Blood Marys is the variations in the way they are prepared. There is actually a place in East Austin, Texas that serves the cocktail up with real pig’s blood. *cue gag reflex* (If you don’t believe me, check it out here) But, pig’s blood aside, the real trick to a good Bloody Mary is the tomato juice base, some saltiness (worcester sauce, olive brine, celery salt, steak sauce) and some spice (tabasco, horse radish, mustard seed, hot peppers, garlic, pepper).
Since Michael and I are both horseradish lovers, our house mix contains extra of the spicy root.