ON THE BAR * BLOODY MARY
The Bloody Mary is one of my favorite weekend brunch drinks. The best come with lots of snacks, cure last nights hangover AND acts as an appetizer. If I’m not making my own mix I prefer Whiskey Willy’s Bloody Mary Mix or Zing Zang will do. If there’s a stout beer on hand such as Guiness, I’ll add a splash, and I also like a little clamato juice.
A salted rim, a stalk of celery and a variety of pickles and you’re good to go, but I like to add even more tasty treats if I have them on hand. I love anything from Phickles Pickles and usually have some homemade pickled goodies from the pantry. Here are a few of my favorite Bloody Mary add-ons:
spicy beef jerky | boiled shrimp | pickled garlic | olives | pickled asparagus | peperoncini | srichacha | pickled green beans | pickled okra | pickled sugar snap peas | arugula
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04.23.12. at 8:14 ambloodybest
03.12.12. at 1:45 amWe had a bloody this weekend with a ham-and-cheese-stuffed pepper, along with pickled okra, smoked gouda and salami. All cured/picked in house. Amazing!
a sensible habit
03.13.12. at 12:44 amYUM! I love the idea of adding cheese and meats. I bet the smoked gouda was excellent. I’m adding that to my next bloody! Thanks!