ETR Staff Report
A Bloody Mary is a popular cocktail. Some rely on a Bloody Mary as a hangover cure, and others enjoy it as a treat with brunch. Some say the drink was named after a server, Mary, at The Bucket of Blood in Chicago, while others insist Queen Mary Tudor of England is its namesake. A Bloody Mary gets its “bloody” moniker from the vibrant red color of the tomato juice in the drink. Try this recipe, courtesy of “How to Drink Like a Writer: Recipes for the Cocktails and Libations that Inspired 100 Literary Greats” (Apollo Publishers) by Margaret Kaplan.
Raymond Carver’s “Heart Starter” Bloody Mary
(Serves 8)
4 cups tomato juice
1/2 cup dill pickle juice
1/4 cup lemon juice, freshly squeezed
1 tablespoon grated horseradish
2 teaspoons Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon celery seeds
1/8 teaspoon cayenne pepper
2 cups vodka
Celery stalks for garnishing
Lemon wedges for garnishing
In a large pitcher, mix together tomato juice, pickle juice, lemon juice, horseradish, Tabasco, Worcestershire, salt, pepper, celery seeds, and cayenne pepper. Cover and chill in refrigerator overnight.
In the morning (or whenever it is you wake up), locate your phone, keys, dignity, and pants. Next, find the vodka (if you have any left), and pour it into the tomato juice mixture. Stir. Pour into a highball or collins glass filled with ice and garnish with celery, a lemon wedge, and a cocktail shrimp.
NOTE: You can replace Vodka with Tequila or Mezcal for an agave-forward kick.