There are many spins on the original cocktail like adding tequila instead of vodka for a Bloody Maria or using Clamato instead of tomato juice for a Bloody Caesar. A stick of celery, pickled asparagus or okra, olives, even a shrimp all serve as garnishes. Despite these changes, the basic recipe produces a tasty beverage often used to cure hangovers, act as an excuse to drink at brunch before 10 am, and can substitute a meal if the right garnishes are included.
Despite specific recipes being available online and in bar tending recipe cheat books around the world, the Bloody Mary can be a culinary masterpiece or a libation that could awaken Bloody Mary herself in the mirrors of urban legend.
One of my favorite Bloody Marys was made at the Blue Frog in Shanghai. The majority of times I ordered a Bloody Mary in China, I never knew what I might get. The tomato juice was usually sweet or it came out without ice. The Blue Frog did it right though. It was a do-it-yourself sort of affair. The tomato juice and three shots of vodka came out in a pint glass with the lime, lemon, horseradish, tobacco, salt, pepper, and Worcestershire sauce on the side. I guess being able to make it myself is what made it good. Refreshing and strong! Even better during happy hour.
The worst of the worst was prepared at the New Mathaiga Mall in Nairobi. After an interminably long wait, the waitress carries out my drink which can only be described as a disaster. The color is an unhealthy coagulated blood red with unknown chunks floating in it. Upon further inspection, I realized as I lifted my straw out of the drink, that something was very wrong with the consistency. Gelatinous goo does not a good Bloody Mary make. In an effort to be polite to the expectant waitress watching on, I take a sip and know beyond a shadow of a doubt that I cannot bear to choke this down. My friend Derrick tells me he knows the people at the restaurant and he takes the reddish colored poison away. About 15 minutes layer he returns and informs me that the bartender has no idea how to make a Bloody Mary even though it is on the menu, and that the restaurant ran out of tomato juice. In place of tomato juice, they used a Kenyan version of spicy tomato sauce ladled out of a can. I am speechless and to be honest, quite grossed out. A glass of ketchup with some spices and vodka cannot be passed off as a Bloody Mary.
Almost every Bloody Mary I have had in Mexico has been incredible. Usually they serve it with half Clamato and half tomato juice, ice cold with salt on the rim, and lots of lime. A good spin on the drink is to make it with beer instead of vodka called a Michelada which is by far my most favorite drink in the world.
Light, simple, and made from scratch are usually the the requirements for a good Bloody Mary. Pre made mixes like Mr. and Mr. T's, Zing Zang or Pat O'Briens will work if you are in a rush but nothing compares to tailoring the drink to suit your tastes. I have traveled the world, a connoisseur of Bloody Marys, but even I know the ultimate drink is made at home.
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Location:The World
