The Perfect Bloody Mary

The Perfect Bloody Mary Recipe

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:

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Extract for Making Bitters

Making Cocktail Bitters (Part 1)

In an episode in the most recent season of Mad Men, Don Draper orders a drink at a dinner party by asking for something “big and brown.” A dedicated Irish Whiskey, bourbon and rye drinker, I applaud this pithy request. I like nothing more than a glass of the brown stuff, preferably in a nice heavy rocks glass with ice.

However, I also likes me some cocktails, and while my tastes trend towards simple and savory as opposed to complex and sweet, I am definitely not opposed to trying new things. We have a pretty well stocked bar at the studio, although when you get into the realm of fancy cocktails, our options are relatively limited. When making the type of cocktails that I really like, sometimes all it really takes is the addition of some bitters to make a drink’s flavor profile really sing. Unfortunately, behind our bar the only bitters on hand are of the more typical angostura and orange bitters variety. Tasty? Yes. Outside of the box? Not so much.

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