Personally, I'm not a huge fan of the Bloody. However, I know plenty of people that are. A definative breakfast cocktail if ever there was one, Bloody Mary recipes are like chili recipes: everybody has one and theirs is the best. EVER.
Rather than focus on the myriad of countless variations that swirl about the cocktail cosmos, I'd like to bring some focus instead to the garnish that welcomely frames the drink with flavor, color and an edible bit of "oooh yeah, that hit the spot". This can range from simple (a celery stick and/or a few cocktail olives) to a veritable buffet (jumbo coctail shrimp, pepperocinis, pickle spears, cubed cheese, I've even seen a hard boiled egg floating amongst the ice cubes of a 32 oz. specimen).
How then drunkards do you choose to garnish the Bloody?
The Bloody Mary Garnish Session
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- Badfellow
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The Bloody Mary Garnish Session
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The Missus' grandfather adds a couple of pickled mushrooms. It's a damn tasty little surprise.
I like a pickle, an olive or two and, if I've got em, a sport pepper. However, I'm not a huge fan on the bloody mary so having one is a fairly rare occurence. I prefer a little brandy in the coffee for a morning beverage.
I like a pickle, an olive or two and, if I've got em, a sport pepper. However, I'm not a huge fan on the bloody mary so having one is a fairly rare occurence. I prefer a little brandy in the coffee for a morning beverage.
- shylock
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I just finished an experimental habenero infused tequila for Bloody Maria's. I've yet to try this concoction, but I do like a little heat in my Bloody's. I generally throw in a celery stalk, jalepeno pepper and a lime. The Old Bay does sound tasty, I may try this in the future. I grew up in Maryland, so I love the stuff. I'm I the only person who will dip peeled shrimp in Old Bay? Screw cocktail sauce...
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- Lord of Benders
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I can't stand the taste of the Bloody Mary, I recently had a late night a bar that claimed to have "Great Bloody Marys", it sucked! I was topped with an Olive, Cheddar Cheese, and a piece of summer sausage.
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Celery stalk- one of the leafy ones from the inside.
Anchovy (or blue cheese) stuffed olives- 2.
A shrimp if I have one available- especially if Sunday brunch features bacon-wrapped shrimp.
Occasionally a spicky pickled green bean or pepperoncini.
And nic, I put the Old Bay in the cocktail itself- on the ice, usually before the horseradish and Worcestershire.
Anchovy (or blue cheese) stuffed olives- 2.
A shrimp if I have one available- especially if Sunday brunch features bacon-wrapped shrimp.
Occasionally a spicky pickled green bean or pepperoncini.
And nic, I put the Old Bay in the cocktail itself- on the ice, usually before the horseradish and Worcestershire.
nic the chick wrote:ivan and casino are right.
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- Drinking God's Good Scotch
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Amongst other stupid shit I did yesterday, I managed to jar up some pickled garlic. Next weekend some Bloody Mary garnish goodness.
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- Drinking Like W.C.
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spicy hot green beans or okra - but I'm strange like that. I use to use Old Bay but the local grocery store stopped carrying it. Now I just have liquid crab boil (smuggled from last US trip), salt & LP. Not a chance in hell that I could get them to carry the garnishes I like.... must take a course in canning.
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- Bluespook
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Outstanding ideas. I'm going to start using the Old Bay, I never even thought about it, but it sounds divine. I always use a slice of pickled garlic, and a coctail onion. Put 2 onions and 2 garlic on a cocktail sword, give it a great flavor. I'm doing th Old Bay though, that's awesome. I'll have to try salting the rim and right on the ice, find which way works best.
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