Bloody Mary suggestions
I have been into these for a year or two and think I have a pretty good recipe, but I am open to any suggestions for improving this drink. I use a pint glass and my recipe is
pinch of kosher salt
2 good turns of black pepper
a fingertip of celery seed
5 dashes Tabasco
5-6 good dashes worcestershire
1/2 tsp. horseradish
1.25 inches of Charbay vodka
2.5 inches of Mr. and Mrs T's bold and spicy
Stir then fill with ice and I garnish with a couple of pickled green beans and/or asparagus. Any ideas on making this better will keep me going this fall. Thanks.
Sounds to me that you have it nailed! Some people like coarse salt on the rim and a squeez of lime.
I start with low sodium V8 instead of tomoato juice. A lot of your additions have enough salt that you won't miss it. I have to have a lot of lime. I go pretty heavy on the horseradish. Yum!
I like to infuse my vodka before making Bloody Marys. It eliminates the grit. I soak 4 tablespoons of coarsely chopped fresh horseradish, 2 tablespoons of cracked black peppercorns, one teaspoon of celery seed, and a few whole arbol chiles in 750ml of vodka for a week or two, shaking occasionally. Strain out and discard the solids before using the stuff.
Also, a little beef stock adds a nice depth of flavor; the drink actually becomes a "Bloody Bull," but a rose by any other name...
I replace the salt and celery seed with celery salt (like what chicagoans put on their hotdogs).
I use more like a tbl of horseradish, and a dash of the juice as well.
If you can get it, celery from a local garden as a garnish instead of the tasteless things you get in major grocery stores are a win. They tend to be smaller and darker green and have a lot more flavor. I agree with you that there are a large variety of great garnishes, mostly various pickled vegetables, that work for bloody marys.
I have been known to substitute hot pepper puree sauces for the tabasco on occasion, and I'm a big fan of potato vodka.