Can You Handle the Bloody Truth?

Last week we delved into the multi-faceted world of one of the most popular cocktails in America, the Bloody Mary. This week we kick the door in. Okay, so maybe it’s just a gentle nudge but still there is the promise delivered of something new. I hope.

If your preferences are not to self-make this most renowned mixed drink, here’s my rule of thumb:  the best places in town to dine are, not surprisingly, the best places in town to get an honest and decent Bloody Mary. Into the mix, I would toss Daisy Duke’s, home to the never-empty Bloody Mary; the Gazebo in the French Market since I enjoy walking around that fantastic historic area with one of their drinks; the Court of the Two Sisters, the bar is near the door on Royal Street; and The Carousel Bar in the Hotel Monteleone, but, then again, what drink do they not do well? 

Lots to cover. Let’s start and finish with local references and in between, we’ll see what’s interesting.

Please note that many of these recipes are measured in quantities to serve large numbers of drinks. It is assumed you are not dining or drinking alone but with a lot of friends who are very thirsty. If not, reduce quantities accordingly.

Emeril Lagasse’s Bloody Mary Mix

• 3 cups tomato juice
• 3 tablespoons lemon juice
• 3 tablespoons lime juice
• 1 tablespoon prepared horseradish
• 1 tablespoon Worcestershire Sauce, or to taste
• 1 teaspoon minced garlic
• 3/4 teaspoon hot sauce, or to taste (recommended: Tabasco)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Premium vodka
• Small jar pickled green beans
• Small jar pickled okra

-In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth. 
-Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
-When ready to serve, fill each glass with ice.
-Add 1 ounce of vodka to each glass, then fill the glass with the Bloody Mary mix. Stir well, and garnish each glass with a pickled green bean and a pickled okra.
 

Classic Bloody Caesar

(Makes 20 servings)

• 1 750-ml bottle of aquavit (Linie or Krogstad work well)
• 1 liter freshly pressed tomato juice
• 2 tablespoons tomato paste
• 6 ounces celery juice
• 6 ounces cucumber juice
• 1 tablespoon finely chopped dill
• 6 ounces lemon juice
• 8 ounces clam stock
• 1 teaspoon salt
• 1 teaspoon celery salt 
• 1 teaspoon black pepper
• 2 tablespoons horseradish
• 2 ounces Worcestershire sauce

Mix everything in a pitcher and refrigerate for 2 hours. Pour into long glasses over ice. Garnish with a long stick of celery and a steamed clam. (Happy Hour author’s note: I don’t think the clam stock is essential. Personal preference.)

Yellow Bell Pepper Mary

(makes 20 servings)

• 1 750-ml bottle of vodka (Absolut Peppar works well)
• 1 liter fresh yellow tomato juice 
• 6 ounces yellow bell pepper juice
• 6 ounces fresh pineapple juice
• 6 ounces yellow beet juice
• 6 ounces lemon juice
• 4 ounces mango nectar
• 1 teaspoon white pepper
• 1 ounce white balsamic vinegar
• 2 tablespoons horseradish
• 1 teaspoon salt
• ½ ounce mango-habanero hot sauce (or to taste)

Mix everything in a pitcher and refrigerate for 2 hours. Pour into long glasses over ice. Garnish with a wedge of pineapple and a rim of black lava salt. 

Non-Alcoholic Bloody Mary

Also known as

The Gazpacho Mary

(makes 25 servings)

We have been noting Lenten drinks over the past several weeks, and here is another one for those of you who have remained true to your Lenten Sacrifice. Your numbers, I’ll bet, are not as strong as they were on February 10. However, Easter is so close, why not reassert the program?

• 1 liter fresh tomato juice
• 1 fresh watermelon juice
• 1 teaspoon salt 
• ½ teaspoon powdered cayenne powder
• 4 ounces yuzu (or lime) juice
• 1 ounce white balsamic vinegar

Mix everything in a pitcher and refrigerate for 2 hours. Pour into long glasses over ice. Garnish with melon balls and yellow tomatoes on a skewer. 

Maria Verde

(makes 25 servings)

• 1 750-ml bottle of 100% agave blanco Tequila 
• 1 liter tomatillo juice
• 6 ounces green bell pepper juice
• 6 ounces cucumber juice
• 6 ounces celery juice
• 4 ounces lime juice
• 1 teaspoon salt
• 1 teaspoon celery salt
• 1 teaspoon white pepper
• 1 ounce white balsamic vinegar
• 1 tablespoon horseradish
• 2 ounces green Tabasco sauce

Mix everything in a pitcher and refrigerate for 2 hours. Pour into long glasses over ice. Garnish with a long cucumber slice.

Smoky Mary

(makes 25 servings)

Not to be confused with the train, Smokey Mary, that ran from the River to the Lake in the mid 1800’s, the first railroad in New Orleans. And a most honored float in the Orpheus Carnival parade. Here Mezcal imparts a savory smoky note to the classic cocktail.

• 1 750-ml bottle of Mezcal (try Fidencio Clásico, Del Maguey Vida, El Silencio,or Sombra)
• 1 liter fresh tomato juice
• 6 ounces lime juice
• 6 ounces cucumber juice
• 6 ounces celery juice
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons horseradish
• 2 tablespoon finely chopped cilantro
• 1 ounce Tabasco Chipotle Sauce (or to taste)
• 1 teaspoon smoked
• Maldon salt

Mix everything in a pitcher and refrigerate for 2 hours. Pour into long glasses over ice. Garnish with a pepperoncini, a radish and an olive on a skewer. 

On the Side

Bloody Mary’s are most welcoming to all sorts of additional-ingredient support, either in the drink or off to the side.

In the drink:

• Chicken wing, either broasted or fried
• Andouille Sausage
• Strip of bacon
• Pickled Okra
• Pickled String Beans
• Beef Bouillon

Off to the Side:

• Relish Tray composed of carrots, pickles, broccoli, cauliflower
• Stein of Beer or Ale. Your choice of something stout or a lighter style.
• Green Bean wrapped in ham and Prosciutto
• A side jigger of the main spirit
• At least a dozen oysters

Special thank you to Emeril Lagasse, Food Network and Wine Enthusiast for the recipes.

Your ideas on Bloody Mary’s, their ingredients and garnish, will be most welcomed. Share what you like.

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Read Happy Hour here on www.myneworleans.com every Wednesday, and listen to The Dine, Wine and Spirits Show, hosted by Tim, every weekday, 3:00 – 5:00 p.m. on WGSO 990AM and streamed at www.wgso.com.