The Bloody Mary Garnish Session

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siggyzonker
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Why not make it a meal?

Post by siggyzonker »

Like my Mary's made thick and pour it onto a salad with pepperocini, olives, chunks of parmesean, hot cappacola, hot sopresseta, a little prosciutto and marinated mushrooms. Have your salad and drink it too!
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Two Martini Breakfast
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Post by Two Martini Breakfast »

O my sweet and fluffy lord, I need to try all of these things.

I use more than the regular amount of Worchestershire Sauce and Habanero Tobasco to make the kick a bit better. I usually don't deviate with the garnishes unless there is no celelery to be had. A lemon slice works well.
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Badfellow
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Post by Badfellow »

Bloody folk.

I now have a powerful, new weapon to add to the garnish arsenal. Roasted garlic clove. Take a whole bulb, cut the root and tops off to expose the spicy flesh, roast it in the oven at 350 farenheit until the cloves slightly brown and the entire kitchen smells like Little Italy.

Granted, this didn't go in a Bloody. But it was most savory in a Stoli rocks with a smoked Riga sprat swimming as a chaser.
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Post by Bluespook »

Ok, here's my update. I spent the last couple weeks trying different Bloody ideas from the board. I served up several to my regulars and even a few to random customers. I had a good weekend for it, people seemed to order them more than usual. The Old Bay went over huge. Everbody liked that. My pickled garlic is still a hit as well. The salting the rim with Old Bay didn't go as well. Some people thought it was cool, but it's a pain when you are trying to make them in a hurry because it's busy. I experimented with some other ideas too. I got a buddy that makes his own pepper. Pretty hot stuff, just a pinch does it. That went over good for the people that like a little bite. Celery seed does well too, mixed in with the salt and pepper. I even put one in a blender and made it like a margarita. That didn't go so hot. Even though it was essentially the same taste, people couldn't get over that bloody mary smoothie feel. I would say that the Old Bay was about the best seasoning for it though. I mixed up several different variations. I use this heavy Canadian steak seasoning on my steaks, ground up into a fine powder. That stuff works well too. That's the great thing about bloody mary's though. Every place makes them different and if you stick with the traditional methods, you can't hardly fuck one up.
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Smatter Noguts
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Post by Smatter Noguts »

Candied bacon (see "my Bacon recipe" at the pub

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Post by Badfellow »

bluespook5 wrote:Ok, here's my update...
Excellent, well-detailed fieldwork. Leave it to a bartender to know what people like to drink. I'm going to be pickling some garlic today as well so that it's on hand for adding to savory type cocktails.

I'm truly encouraged to see the level of thought that has gone into this subject and the versatility displayed in garnishing talents. Cheers to you all.
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Post by Martini Time »

The "Road Rash Mary" at the Twisted Spoke in Chicago is pretty unique. A plethora of garnish including meat (salami), veggies, hot peppers, and a touch of Guiness (with a beer back) is a pretty potent hair-of-the-dog.

It gets my vote... and I don't even live there (and I've only been to the "old skool" Spoke).
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Post by IndyGuy77 »

nic the chick wrote:a couple of habanero stuffed olives, a celery stick, and a rim of old bay.
WTF is "old bay"???
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Post by Tipsy McStagger »

IndyGuy77 wrote:
nic the chick wrote:a couple of habanero stuffed olives, a celery stick, and a rim of old bay.
WTF is "old bay"???
http://en.wikipedia.org/wiki/Old_Bay_Seasoning

Please read and learn. It's the mandatory ingredient of any good Bloody Mary.
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Post by IndyGuy77 »

Well I hope something was missing when I made mine. Cuz I thought they sucked.
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Post by ivan »

I learned yesterday that a little fresh cilantro in the Bloody is a nice addition. Kinda tastes like boozy pico de gallo. It may not be everyone's thing, but if you're a fan of Tex-Mex, I highly endorse it.
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Post by Thu Jones »

Is there a more complicated cocktail other than a perfect Bloody Mary?

Bloody Mary- it's more than a drink, it's a work of art.

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Cowboy Joe
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Post by Cowboy Joe »

I'm not a big fan of the Bloody, but I'll have one every so often.....unfortunately I'm seldom in a state to carefully mix any sort of delicate ingredients when I need one most. There's a couple of local places that do a good one, though, and I hold any bartender who makes them well in the highest esteem.

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Re: The Bloody Mary Garnish Session

Post by Jack McBingington »

I recently had the idea to use basil in a bloody, which I will be trying tomorrow. I don't know if it will work, but it feels right.
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Re: The Bloody Mary Garnish Session

Post by Dr. Dotto S. Blotto »

that sounds pretty delicious.
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