Bloody Mary

This Thanksgiving Cook's Tradition
Cooking starts on Thanksgiving right after breakfast, with jazz on the stereo and a second cup of French roast nearby. By mid-day, the smell of sautéed onions and pumpkin pie gets our salivary glands running. We crack almonds and hazelnuts and mix a batch of Bloody Marys with celery stalk stir sticks to help curb appetites. Shelly’s a sport and sips her salty spicy drink without grimacing much, but I notice it doesn’t go anywhere. The veggie juice tides us over till our early turkey dinner with family. Here's my recipe:

The Inspiration I like the idea of a Bloody Mary while cooking on a holiday, but it still tastes like cold salty tomato soup to me. I tried a version of this drink with “untomato” veggie juice -- I found it at Henry's, and it had beets instead of tomatos -- which was a little better, but I’d still rather have a glass of orange with a splash of Champagne.  ~Shelly

The Drink : Bloody Mary 3 oz vegetable (or tomato) juice 1 oz vodka dash of Worcestershire sauce dash of “rooster” (the Vietnamese Sriracha hot chili) sauce juice of 1/4 of a lemon pinch of prepared horseradish (not sauce, the grated stuff) Rim: Mix 1/2 teaspoon sea salt and 1/2 teaspoon celery salt. Wet rim of glass with lemon wedge to get salt to stick. Shake well. Pour over ice with a squeeze of lime. Garnish with celery stalk and green olive. Make it virgin: Hold the vodka.

Be smart, safe, and healthy. Drink in moderation. Don't drink and drive. We thank you.

Copyright © 2008, Pybop, LLC (for thursdayhappyhour.com). All rights reserved.

The Inspiration I like the idea of a Bloody Mary while cooking on a holiday, but it still tastes like cold salty tomato soup to me. I tried a version of this drink with “untomato” veggie juice -- I found it at Henry's, and it had beets instead of tomatos -- which was a little better, but I’d still rather have a glass of orange with a splash of Champagne.  ~Shelly

The Drink : Bloody Mary 3 oz vegetable (or tomato) juice 1 oz vodka dash of Worcestershire sauce dash of “rooster” (the Vietnamese Sriracha hot chili) sauce juice of 1/4 of a lemon pinch of prepared horseradish (not sauce, the grated stuff) Rim: Mix 1/2 teaspoon sea salt and 1/2 teaspoon celery salt. Wet rim of glass with lemon wedge to get salt to stick. Shake well. Pour over ice with a squeeze of lime. Garnish with celery stalk and green olive. Make it virgin: Hold the vodka.

Be smart, safe, and healthy. Drink in moderation. Don't drink and drive. We thank you.

Copyright © 2008, Pybop, LLC (for thursdayhappyhour.com). All rights reserved.