A Very Bloody Mary

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mistah willies
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Re: A Very Bloody Mary

Post by mistah willies »

Woah.

Wait, what?


This is deconstructionism, in a very minimalist manner, from the Master of the Mary.


I will try this new construction.

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Smatter Noguts
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Re: A Very Bloody Mary

Post by Smatter Noguts »

It's not a destination but a journey. I know. A lame expression written by a hack.

It's out there, somewhere. A recalled distant memory, a time, a place, a beautiful companion teasing you and making you smile and laugh and the promise of something more.

Fond remembrances of drinking experiences go with these things; I know my best Bloody was not particularly well made but drank outside a Wawa, Ontario bar one morning after a week of wilderness fishing served by an impertinant little lass at an outside bar in the morning, scented by the sweetness of the tundra and cheap perfume.

Why youth and horniness didn't rule the day still bothers me. I could have told the guys to go on and stayed, but barmaids make a living out of flirting, sometimes heavily, and that's all it was.

Probably.

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Re: A Very Bloody Mary

Post by Nightclub Jitters »

booznik wrote:No, not really. I wouldn't.

Or would I?

Needs more ingredients, but there's no more room.

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The key is to carefully arrange the bloody bar when you're blacked out the night before- that way you have a Christmas-like surprise waiting for you the next morning with no idea how it got there. I tried this a few months back, assumed that my girlfriend had set everything up, and had an emotional "Leaving Las Vegas"/"Looks like I'm with the right girl" moment.
Jerry Horne: "Sweetheart, I'd like to order two drinks: one double scotch on the rocks, and my brother would like a double scotch on the rocks."

Waitress at One Eyed Jacks: "...That's two double scotch on the rocks?"

Jerry Horne: "Next stop, rocket science."

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Re: A Very Bloody Mary

Post by Smatter Noguts »

she's a keeper.

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Re: A Very Bloody Mary

Post by Smatter Noguts »

Alton Brown Recipe

Take 1 lb of Hierloom tomatoes, wash, quarter, put in a large mason jar and add vodka (Shmirnoff mentioned).

Store the mixture for a week, giving it a shake every day.

Strain the vodka back into a bottle.

Take 1 3/4 lbs of washed cherry tomatoes, add:

2 Tbl Worchestershire
2 tsp hot sauce (always Franks for me he don't specify)
3 tsp lemon juice
1/2 tsp Kosher salt

Blend for a minute and a half.

Add 1 1/2 oz of the tomato infused vodka to the tomatoe cherry puree.

Use the cherry puree to make the ice cubes you use.

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Nightclub Jitters
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Re: A Very Bloody Mary

Post by Nightclub Jitters »

Tomato vodka is an interesting idea. I once used some homemade basil-infused vodka in a bloody mary, along with a few dashes of balsamic vinegar and a garnish of mozzarella and basil leaves.
Jerry Horne: "Sweetheart, I'd like to order two drinks: one double scotch on the rocks, and my brother would like a double scotch on the rocks."

Waitress at One Eyed Jacks: "...That's two double scotch on the rocks?"

Jerry Horne: "Next stop, rocket science."

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Re: A Very Bloody Mary

Post by Smatter Noguts »

This morning's sedative is worth cataluoging:

46 oz can of V-8
2 tblspn Worchestershire
2 tblspn dill pickle juice
1 tblspn celery salt
1 tblspn dill sauce
1 tblspn Frank's Hot sauce
1 tspn cracked black pepper
1 tspn horseradish
2 shakes each of onion powder, garlic powder, dried mustard, wasabi powder

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Smatter Noguts
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Re: A Very Bloody Mary

Post by Smatter Noguts »

Smatter Noguts wrote:This morning's sedative is worth cataluoging:

46 oz can of V-8
2 tblspn Worchestershire
2 tblspn dill pickle juice
1 tblspn celery salt
1 tblspn dill sauce
1 tblspn Frank's Hot sauce
1 tspn cracked black pepper
1 tspn horseradish
2 shakes each of onion powder, garlic powder, dried mustard, wasabi powder
Oh. Add vodka. Doesn't work without that.

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Re: A Very Bloody Mary

Post by oettinger »

Horseradish is usually a thick pasty were I come from. Stirr and shake it maybe? How does it mix?

Sounds pretty sharp and good anyway, something a true drunkard should fire up down the throat on a sunday.
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Re: A Very Bloody Mary

Post by Smatter Noguts »

use only pure ground, no horseradish sauce. The thickerteh tomato juicethe betterthe colloidsuspension or something you know i just make this up

cheers!!

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Re: A Very Bloody Mary

Post by Smatter Noguts »

The Italian Job

1 jigger good Vodka. Not that cheap swill you drown in, daddy.
1 tsp dry vermouth
1 Tblsn Contadina Pizza squeeze
Several shakes Red Pepper Sauce
Fill with Clamato
Stir, pour over ice, garnish with antipasto

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Re: A Very Bloody Mary

Post by Smatter Noguts »

Pettit Lake Otawattamie

2 oz vodka
4 oz spicy low sodium V-8
2 Tbsn Worsherchire
2 Tbsn Lime Juice
1 Tspn ea Milano dill sauce, pickle juice, hot horseradish
Ground Pepper/Spice mix

Drunk at sunrise on a quiet lake shore.

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Re: A Very Bloody Mary

Post by mistah willies »

Spicy.

I'm in Battle Creek for the week, starting today. It'd be cool to have a drink with ye. How far from Kalamazoo?

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Re: A Very Bloody Mary

Post by Smatter Noguts »

Country Clubber
Recipe by Don Start served at the Grand Haven Country Club. I may have had some influence on it's construction:

46 oz V-8
12 oz Clamato
1/8 cup Worcestershire
1/8 cup Lemon juice
3 Tblsn Barbeque sauce
1 Tblsn Paprika
1 Tblsn Smokey salt
1 Beef Boullion cube

Add vodka to taste.

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Smatter Noguts
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Re: A Very Bloody Mary

Post by Smatter Noguts »

Blue Point Oysters

My cousin Katy arrived from the south with a sack of these yesterday, damn hard to get back in the method of opening them, but once done, filled a large glass half full with them, a quarter glass of Grey Goose, the standard Bloody Mix, a tablespoon of horseradish to top off and slurped them.

Good to have a tall spoon to help 'em along. If I lived in N.O. I would live on these.

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