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Basic Bloody Mary--NEW

Recipe: Basic Bloody Mary--NEW NEW

Remarks:

    Bloody Marys these days are topped with everything imaginable. Every aisle in the grocery store is a target. Start with a basic Bloody Mary recipe or find one of the fancy recipes for your red concoction. Then, the new magic comes in the toppings. Go beyond the celery. Below is a list of ingredients Iíve witnessed in the last 60 days on Bloody Mary Bars. Grab a bamboo skewer--gone are the days of a mere toothpick. Pick your items to poke on your stick. Youíll be nibbling these while you drink your Bloody Mary. Some look like a salad on a stick. Some look like antipasti tray items. You choose. My favorite new item I saw used as a stir stick in a Bloody Mary was a freshly fried piece of bacon. Thick cut, maple smoked bacon, fried crispy so it stands up in the Bloody Mary glass.

Servings:
1

Ingredients:

    1 1/2 ounces (1 jigger) vodka
    1/2 cup tomato juice
    2 teaspoons fresh lemon juice
    Worcestershire sauce to taste
    Tabasco to taste
    1 lemon wedge
    Celery salt

Instructions:

    Wet a tall glass by circling the rim with the lemon wedge. Dip the top of the glass in a pool of celery salt. Flip it top side up and make your drink.

    Combine the vodka, the tomato juice, the lemon juice, the Worcestershire sauce, the Tabasco, 1 cup ice cubes, and salt and pepper to taste, shake the mixture well, and strain it into a tall glass filled with ice cubes.

    Now top it off with items from the list of garnishes.

Serving Suggestions:

    Take a gander at the kinds of things people use to garnish their Bloody Mary.

    In the stir stick category consider pickled asparagus or the crispy bacon. Green onions or even a skinny bread stick. Long pieces of cucumber or zucchini.

    For your skewer consider these ideas: Squares of cheese. White cheese, orange cheese, yellow or smoked. Thinly sliced cheese folded over or rolled into tube shapes.

    Squares of sausage. Or little sausages. Bologna, salami, or even squares of Spam. And ham. Deli meats too.

    Fresh, cooked shrimp. (Itís like shrimp cocktail in a glass.) Grilled scallops. Smoked salmon. Or even sardines and oysters.

    Grilled veggies or raw. Red, yellow, orange and green peppers. Hot peppers, pickled or jalapeno. The produce department is a veritable party of veggies you can put on a stick. Nothing is out of bounds once itís cooked. Think grilled baby potatoes. Grilled eggplant hunks. Even young leeks or pieces of zucchini, grilled and brushed with Italian dressing.

    Check out veggies in a jar. Things like artichoke hearts and hearts of palm or pickles and olives. Comb the aisles and open your mind to the possibilities.

    Set up a brunch. You might not even have to make a meal when you stock up your Bloody Mary Bar.

Enjoy. Cheers! Zola

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