There is nothing quite like a spicy bloody mary for brunch. This is not your mom’s Bloody Mary! Chef Susie shares her tips on making a killer Bloody Mary with spectacular garnish and lots of style! How about bacon-on-a-stick for for your traditional bloodys? Using heirloom tomatoes adds sweetness that can be balanced with a garnish of pickles. Finally, how about jalapeño tomatillo bloody with cilantro and a garnish of shrimp?!
Never to be confused for a nightime tipple, the “savage combination of tomato juice and vodka”—as master bartender Jack Townsend called it 50 years ago—has maintained it’s rightful place. While it once was an upper-class WASP drink, it’s component parts—neutral spirits, restorative juices, salts, capsaicins, and other volatile oils—indicates that its origins lie in the shadowy world of the hangover cure.