I’m not going to lie to you; the Bloody Mary is not one of my all time favorite cocktails. In fact, I don’t really like them much at all. However, I’m now going to flip flop a bit and say that while I don’t generally like them they do go quite well with a savory brunch. Picture a well prepared omelet, perhaps some home fries or a good hash, some good bread toasted. What do you pair with such a fine repast? A Bloody Mary. It ties together the whole savory vibe. You could even tweak the standard recipe by adding a flavor from your omelet to really pull it all together. So, now that I have your mind moving in the right direction here’s my preferred Bloody recipe and the link back to my previous post if you’d like to read my full thoughts. Enjoy!
Bloody Mary (Cocktail Hacker)
2 oz Vodka
4 oz Tomato Juice
1/4 oz Lemon Juice
3 Dashes Worcestershire Sauce
2 Dashes Hot Sauce
Heavy Pinch of Kosher Salt
2 Grinds of Black Pepper
Lemon Wedge for Garnish
Celery Stalk for Garnish
1) Combine ingredients in shaker with ice
2) Shake until well chilled
3) Strain into an ice filled Collins glass
4) Garnish with lemon and celery
Comments Off on Brunch Cocktail #1 – Bloody Mary
Guess what time it is? Did you guess “Thought Experiment Time”? No? Well, it is. So, here’s the experiment; we’re going with word association this time. What’s the first thing that comes to mind when you hear the words “Mother’s Day”? Did you say brunch? If not, pretend you did, just to make me happy. Okay, now that we’re in the moms and brunch mood let’s talk cocktails.
Cocktails are a solid brunch choice. But, what do you choose? There are some easy answers like the Mimosa and the Bloody Mary. Some of these classics I’ve already discussed, some I have not. So, here’s my plan for the week. I’m going to quickly cover two new cocktails and I’m going to review two cocktails that I’ve already touched on. This should give you some solid brunch footing, be it for Mother’s Day or otherwise.
With that, let’s get brunching.
Comments Off on Mother’s Day Cocktails
In my meanderings about the internet looking for information about Prohibition, territorial waters and the like I was directed to The Chemist’s War, a recent article on Slate.com. “The Chemist’s War” discusses some Prohibition history that was not only completely new to me, but also more than a little distressing. Not to give away the article (you really should read it, it’s quite good), I think we are all aware on some level that industrial alcohol is denatured. Denaturing alcohol, usually by adding methanol, makes it undrinkable. Nothing particularly new there. Though I bet you didn’t know that during Prohibition the US government forced producers to increase the additives thus making these products even more poisonous. Still not hugely scary. How about the fact that it caused over 1,000 deaths in New York alone? Got your attention? Read the article for the twisted but fascinating details.
Comments Off on Prohibition Weirdness – The Chemist’s War
Nearly a year ago I went in search of knowledge regarding the much loved Pegu cocktail. In my search I came across a man so filled with wisdom he can, nay must, be called the Yoda of Pegus. Naturally I’m talking about Doug Winship of The Pegu Blog.
For the second year in a row Doug is branching out this month. Where I do Tiki week from time to time, Doug sacrifices a whole month to the Tiki gods to all of our benefit. So, without further ado, take a stroll on over and enjoy Doug’s foray into the Tiki goodness.
Comments Off on Pegu Doug Gets His Tiki On