Monday, October 5, 2009

Bloody Mary

Fall has so many wonderful things... apples, pumpkins, wood fires, colored leaves. I love all of it, and I love that it's the beginning of Bloody Mary season.

As for how it got it's name, there are a few theories, but I like that one that says it was named after Mary I of England, a sixteenth century queen who was nicknamed Bloody Mary because of the number of people she had put to death. Of course, given the way English royalty condemned people to death, it surprising we don't have a whole lineage of drinks... the Bloody Henry, the Bloody Richard, the Bloody Harold. Perhaps the Brits gave Mary the nickname because such behavior was unbecoming to a female.

If you like yours hot and spicy, you've got to try this recipe...

Bloody Mary

2 1/2 ounces vodka
5 ounces V-8
1/2 ounce lemon juice
1/8 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon celery seed
3 dashes Worcestershire sauce
2-3 dashes Tabasco sauce
1 teaspoon grated fresh horseradish root
1 celery rib
1 lemon wedge

In a shaker half-filled with ice cubes, combine vodka, V-8, lemon juice, pepper, salt, celery seed, Worcestershire and Tabasco sauce. Shake well. Strain into a highball glass almost filled with ice cubes. Garnish with celery and lemon wedge.

1 comment:

Helen Ginger said...

Did you take that picture? It's a wonderful display.

I don't think I've ever actually made a Bloody Mary, not with a list of ingredients and measuring, anyway.

Straight From Hel

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