I'm writing a Bloody Mary recipe for the weekend (trust me, it's like nothing you've ever seen). I thought that asking for 2 oz. of vodka might be too much. I'm starting to think it won't be enough.
I'm writing a Bloody Mary recipe for the weekend (trust me, it's like nothing you've ever seen). I thought that asking for 2 oz. of vodka might be too much. I'm starting to think it won't be enough.
It's something I pride myself on as a professional. Being able to pour 2 oz. effortlessly and consistently means I don't overserve and get a customer or management in trouble.
Speaking as a Russian (or American of Russian descent, if you prefer), I question the whole premise of a bloody mary. If you're starting with good vodka, why adulterate it with tomato juice and shit? Or if your vodka is crap that's only drinkable when mixed with other ingredients, why not just get some good vodka? Of course, maybe you're a student or someone who can't afford good vodka, in which case, why tomatoes? Who the fuck wants to drink tomatoes? Just get a case of Natty Boh.
You've got this backwards, you're stuck there with a glass of tomato juice and you need something to help you forget that you're drinking a vegetable. That's what the vodka is for. The added flavours are to make the tomato juice more interesting.
I don't drink but I remember one author claim that perfection in vodka is the complete absence of taste.
The rest of a bloody mary is about everything you want for a savory breakfast, except the eggs, including your day's allotment of salt. I like the choice of canned bloody mary mix for flights where the low cabin pressure would reduce my sense of taste, because Mrs. T's is not subtle.
Oh, you sweet summer child. You have no idea of the madness that's going to descend on you come Friday. I've got ten or eleven ingredients going on this thing, not counting the vodka.
I'm writing a Bloody Mary recipe for the weekend (trust me, it's like nothing you've ever seen). I thought that asking for 2 oz. of vodka might be too much. I'm starting to think it won't be enough.
My cocktails generally have 1.5 oz of liquor in them, 2 oz for Salad-In-A-Glass should be perfect.
You guys measure?
It's something I pride myself on as a professional. Being able to pour 2 oz. effortlessly and consistently means I don't overserve and get a customer or management in trouble.
Back when I was drinking (7 years sober now!) I would use the 3-4 glug rule. You know, *glug-glug-glug-glug*. Not too discriminating...
I do! So I can follow a recipe mostly
In a nod to our Canadian friends, I'd suggest using Clamato and calling it a Caesar.
Clamatos and Bloody Marys aren't *quite* the same. But this Bloody Mary is as smooth as a Clamato, which is very cool.
I was saying that Canadians call a Bloody Mary a Caesar. Clamato instead of regular tomato juice is used.
I can bring vodka. [hearts] Vlad
These days, there's no such thing as "too much vodka".
forgot a 0, 20 oz seems about right, russian vodka too
Ukrainian vodka is quite good.
Moar Vodka!!
As the secretary of defense SHOULD say, 1 is too many and 1000 is not enough
You heard that from the chat thread right?
Might want to include a pitcher sized scaling up recipe, also too.
Yeah, a more therapeutic measure may be called for
By the weekend you'll be able to just eliminate all the other ingredients.
Fill pint glass with vodka. End of recipe.
I've always been a fan of kamikazes.
So refreshing.
Speaking as a Russian (or American of Russian descent, if you prefer), I question the whole premise of a bloody mary. If you're starting with good vodka, why adulterate it with tomato juice and shit? Or if your vodka is crap that's only drinkable when mixed with other ingredients, why not just get some good vodka? Of course, maybe you're a student or someone who can't afford good vodka, in which case, why tomatoes? Who the fuck wants to drink tomatoes? Just get a case of Natty Boh.
You've got this backwards, you're stuck there with a glass of tomato juice and you need something to help you forget that you're drinking a vegetable. That's what the vodka is for. The added flavours are to make the tomato juice more interesting.
I kid, I love a bloody mary.
I don't drink but I remember one author claim that perfection in vodka is the complete absence of taste.
The rest of a bloody mary is about everything you want for a savory breakfast, except the eggs, including your day's allotment of salt. I like the choice of canned bloody mary mix for flights where the low cabin pressure would reduce my sense of taste, because Mrs. T's is not subtle.
Is a virgin Bloody Mary just tomato juice and pepper?
Oh, you sweet summer child. You have no idea of the madness that's going to descend on you come Friday. I've got ten or eleven ingredients going on this thing, not counting the vodka.
Dash of dill pickle juice perhaps?
OK, that sounds good!
Why wait for Friday?
A Hump Day cocktail recipe? There lies madness.
No, just vodka.
I'll just smash a tomato into my face, then.