648170 Fri Aug 28 08:32:21 -0700 2009 8 36 Spirits 0 4985563 A Bloody Mary (BM) at a bar is a beautiful thing. It covers all bases and the only common thread seems to be tomato product. The variations go from time of day to meal selection to types of ingredients. I am looking for good recipes. Got any? byteme55 Fri Aug 28 08:32:21 -0700 2009 64278 byteme55 1 4985722 Ahhh.... Sounds good right now. In a pint glass, I start with a turn of black pepper, a pinch of kosher salt, a tiny pinch of celery seed, a five to seven count of worcestershire, 5 dashes of Tabasco and about a tsp. of horseradish. Add about an inch and a half of vodka. Top with Mr and Mrs T's Bold and Spicy mix. Leave about an inch and a half empty at the top, stir and fill with ice. I always add a pickled green bean and/or asparagus. Here is a link to a bloody mary post I had out there... http://chowhound.chow.com/topics/565672 Cheers. Fri Aug 28 09:16:57 -0700 2009 4985563 68542 greggold 2 5015083 I like to add a bit of garlic powder, and pepperocini, with a splash of juice from the jar. Sometimes a few dashes of soy sauce. Everytime there is a thread on them, I read something new to try. It will forever be an unfinished recipe. Tue Sep 08 19:39:00 -0700 2009 4985722 10737 Bobfrmia 1 4985747 I always start a drink with a glass filed with crushed ice. I usually use low sodium V8. Black pepper, a dash or two of Worchestershire, dash or three of Tabasco, a LOT of horseradish (enough so that it changes the color of the juice), a big squeeze of lime and a shot of Absolut. I like a fresh celery stalk in mine but have been known to add stuffed green olives. I like to serve mine in mason jar glasses with bendy straws. Fri Aug 28 09:24:57 -0700 2009 4985563 116638 southernitalian 1 5017834 I like to try different spirits in the Bloody Mary. I know it's popular to use the pepper vodkas... But we attended a tasting in Chicago by North Shore Distillery where they put their aquavit (a Danish grain based spirit who whose dominant characteristic is carraway--unlike gin, which is juniper) in a Bloody Mary. It was outstanding. It gave the entire drink a different kind of spiciness that didn't have the heat or pepper but something else. Carraway, I guess. The bar was split: about half of the patrons (of those who claimed to love Bloody Marys) became converts that very night where the other half preferred traditional vodkas. Aquavits can be a little tricky to find but New York is craft-distilling some, North Shore has one in the Chicago area, and Linie Aquavit comes right out of Europe and one of th most decorated spirits in the world. Wed Sep 09 17:43:47 -0700 2009 4985563 1104512 proof66 1 5018556 I've been looking for new twists myself. I found these interesting: http://www.gourmet.com/recipes/1960s/1960/07/herbal-bloody-mary http://prod.bonappetit.com/magazine/2009/09/the_best_bloody_mary Thu Sep 10 04:17:27 -0700 2009 4985563 141889 MGZ 1 5020178 I was just looking for some good Bloody Mary recipes that aren't quite as heavy. I was wondering if there were any recipes that were light and more like alcoholic gazpacho? Thu Sep 10 13:47:52 -0700 2009 4985563 231765 gexx 1 5024235 I've not tried this recipe yet but it looks amazing! An almost-clear bloody mary?? http://www.kaiserpenguin.com/tomato-water-bloody-mary/ Sat Sep 12 07:04:21 -0700 2009 4985563 11434 FlyerFan 1 5028442 I used to work at a place that used Absolut Peppar as the vodka and it was a nice touch. They would also rim the glasses with black pepper, which wasn't as overkill as you'd think since people use straws on BMs. Mon Sep 14 09:01:32 -0700 2009 4985563 285478 sourcandy