After a day of overindulging during the Super Bowl, some of us could probably use a little hair of the dog, eh? Enter the Bloody Mary…and since it has tomato juice in it, it’s totally breakfast-appropriate.
Back in September we took a trip to Santa Barbara, where I experienced the most perfect Bloody Mary EVER at Brophy Brothers. Since then, I’ve been working on replicating it, which is a really, really tough job. Now, I can’t say that this is an exact replica of Brophy’s version since it’s been awhile since I’ve tasted theirs, but I can say that I love it. A lot.
This will be a shorter than usual post, since I’m attempting to take some time off this week as Andy and I celebrate our anniversary. Andy does not believe that I am capable of abandoning my online world, and he’s probably right. The semi-remote location where we’ll be spending a few days may not have a television or phone, but it does have Wi-Fi. (Yes, I checked and yes, I have a problem.) Making it even harder for me to unplug: I got to write my first “trending” articles last week and I’m hooked. They’re fast-paced, time-sensitive pieces, and that means that I don’t have the luxury of overthinking or procrastinating. I definitely got an adrenaline rush doing them, and that means I keep checking my email to see if any more opportunities have come my way. What’s that? You want to see these trending pieces? Well, I'm so glad you asked…click to learn all about the salmonella outbreak at Taco Bell or the Wing Bowl championship. (Seriously, 337 wings is no small feat.)
But...keeping brevity in mind, I’ll get straight to the cocktail.
Spicy Bloody Mary
2 cans tomato juice (11 ounces total)
6 ounces vodka
1/2 lime, juiced
1 teaspoon Tabasco
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon black pepper
Mix all ingredients well in a pitcher. Pour over ice. Garnish each glass with a celery stalk and lime wedge.
It’s a stiff drink. It’s spicy. And it’s exactly what your hangover needs.