How much do you like horseradish? Charleston Bold & Spicy is heavier on it than Zing Zang. I personally enjoy the Charleston mixes, but they're not for everybody.
My bloody recipe is as easy as it gets. Just tomato juice, vodka, and some crawfish boil mix my mom picked up for me at some restaurant in Louisiana. And of course the garnish, arguably the most important of which is the tomato juice ice cubes (thanks for that pro tip TMB). Honestly it has me kind of bummed out. I used to make it all from scratch, with tons of ingredients to the point that my kitchen became a little science lab on bloody days. This way is so easy that it takes a lot of the fun out of it, but it's just as good (and more consistent) so I can't really justify going back to the old way.
I like a thicker mix and Charleston is too watery for me. A year back I posted the secret ingredient in a bloody is pickle juice. Goat bloody pickle juice is bubbies pickles
Spicy V8 is my go to base. I don't like already done mixes because they add more Worsc and other things that I just like to adjust myself.
This thread is getting me pumped...and making me realize today is going to seem like the longest in a while.
Ordered 4 pack of Demetria yesterday on prime, same day shipping of course so it’s ready to go Saturday morning. Original, extra radish, chipotle habanero, chili’s and peppers are the four type. Stoked for this Btw there is a tomatillo bloody at a bar in houston and it’s a real nice take on the drink
I drank it in a solo cup. Not pretty, but it was great. I’ll take a pic in a proper glass tomorrow morning.
I thought I'd read this thread at one point, but was wrong. A couple things... 1) I love the Bloody Maria at Rojo here in Birmingham. Somehow, it still has plenty of tomato flavor, but also a lot more lime component or something. Or maybe they just use clamato? Anyhow, I've been doing all my bloody marys as tequila base this year. 2) For those that like celery salt and spicy, Old Bay can kill two birds with one stone. Celery salt is its main ingredient. This is probably obvious, but I feel like here in South people mostly use Cajun or Creole seasonings that are much more herbal (and not as good in a bloody, IMO). 3) Surprised how few recipes here use horseradish. Like wes tegg said, I like a solid 1/2-1 tbs. Yay Saturday's right around the corner
Office thanksgiving potluck tomorrow. I’m the guy bringing the blood mary bar. Should make partner by Christmas.
Haven't taken many pictures of them this year but still do them every gameday morning, either tailgating or at home.
Had some quail eggs on top of a slider last weekend. So tasty. I’m intrigued with this addition to a Bloody Mary.
Forgot the mix and it is mandatory for us to have at least one before every game so threw something together in the food processor. Everything there minus the olive oil and plus some water, clam juice, and a little white wine. Not bad for a quick audible.
If you had to pick between garlic vodka and jalapeno vodka which do you choose? I'm gonna infuse some tonight.