Good ‘ole Jeeves always gave Bertie Wooster Prairie Oyster in the morning for a hangover cure, but me? I prefer a good old fashioned Bloody Mary. A little bit of spice, some calming tomato juice, and just enough hair of the dog to smooth out the crinkles of a long night out. I have had all sorts of Bloody Marys in all sorts of places: plastic cup bloodys after a 5k, canned bloodys on airplanes, beef bouillon bloodys at upscale brunch joints, and solid down and dirty sports bar bloodys on a Sunday morning. Each has it’s own charm, but when I want to make a Bloody Mary at home, here is the recipe that I prefer, adapted from Ina Garten’s recipe:
As I mentioned in my first post about making cocktail bitters, (Making Cocktail Bitters (Part 1)), the process starts with making your own extracts. After many weeks of waiting and shaking my mason jars filled with citrus, spices and bittering agents, I was finally ready to concoct my first batch of bloody mary cocktail bitters.