Bloody Mary

Bloody Mary

Seems like Bloody Mary’s are either loved or loathed.

Many loathe it because they can’t get passed the spice, or the tomato juice or the fact that an alcoholic beverage can or should be savory.

Many love it because it is one of the great ways to kick off a weekend brunch, seems to go really well with breakfast. Who doesn’t want to start their weekend off with an alcoholic beverage? Good chance that is part of the fierce following…

There are gaudy and ridiculous recipes out there where the beverage is “garnished” with bacon strips, hard boiled eggs, even burgers and pizza!

I prefer simple, straightforward and delicious.

My friend Andrew Holes has a company named J. Wilbur Foods that has not only my favorite bloody mix but 3 lines of BBQ sauce. The recipes are from his family which I think is a cool element. His Apple Smoke and Hickory Smoke BBQ sauces are our family favorites. You can find them at Whole Foods and most any other grocery store in and around Seattle, online too!. Make sure you check them out.

The Bloody Mary Mix is his top selling product and is a concentrated seasoning that just needs vodka and your favorite tomato juice to get your Sunday brunch going.

I love it and will never get anything else.

Personally, I add a splash of Worcestershire, Tabasco and a little brine at end and like to garnish mine  with something pickled, like asparagus, ideally canned by ourselves or a friend (thanks co-worker Alyse for those jars of pickled asparagus!).

But unlike many other cocktails, outside of the base recipe, bloody Mary’s can be made with as little or as much creativity as you like. Cheers!

Irish Mike’s Bloody Mary

1 1/2 t J Wilbur Foods Bloody Mary Mix (buy on Amazon)
2 oz Vodka
1 small can favorite tomato juice (approximately 5 oz)
Splash Worcestershire and Tabasco and brine from pickling liquid

Garnish with whatever you like but something pickled ALWAYS works!

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