A better Bloody Mary
Most people think of the Bloody Mary as a brunch cocktail. But here’s an interesting fact: During football season, it’s the adult beverage of choice after beer.
A Bloody Mary’s acidity balances most typical brunch foods, and its tartness keeps it from tasting flat.
Its tangy, acidic qualities also increase your appetite. This is probably why the cocktail often is paired with munchable garnishes, from deli meats to sour pickles.
When you make the drink with fresh tomato juice, you’ll understand why tomato flavor is king in this cocktail.
But you don’t want your Bloody Mary to just taste like tomato or the heat from seasonings and spices.
The spiciness should be sensed at the finish, and not used as a mask for cheap ingredients. If all you get is spiciness upfront, you can’t enjoy all the other flavors — and textures — this fun drink delivers.
They say you don’t drink a Bloody Mary, you chew it. A good Bloody Mary should have a hearty, chunky, full mouthfeel. It also should change as you drink it. You want the flavor to travel from the tomato, and the appetite-enhancing acid it delivers, toward a spicy finish.
Here is a fun recipe for a Green Bloody Mary that will dazzle your guests as they keep an eye on the gridiron. Whenever possible, serve your Bloody Marys in tall, clear glasses.
And if you see that the spices have sunk to the bottom of the glass, that’s where all the flavor has gone. So, stir your Bloody Marys well before serving.
Rudi Schmidt and Stu Waters are the owners of the Chicagobased pickle company stu’s sour. ½ cup packed fresh spinach ½ bunch cilantro, stems and all 4 cups water, divided 3 tomatillos, husks removed and cored 2 cucumbers, peeled and chopped 1 jalapeno, seeds removed 1 small yellow onion, chopped
stu’s this is Bloody Mary concentrate (see Note) 2 ounces vodka or tequila blanco Rough chop spinach and cilantro and combine with ½ cup water in blender. Blend for 30 seconds. Add tomatillos, cucumber, jalapeno, onion and remaining 3½ cups water and pulse 5 or 6 times until combined. Press through a strainer, pushing liquid through with the back of a wooden spoon or rubber spatula. You can store this in the fridge for up to 3 days. For each drink, stir together 6 ounces of green tomato juice and 1 ounce of stu’s Bloody Mary concentrate. Top off with vodka or tequila blanco Note: Stu’s this is Bloody Mary concentrate is available at Pastoral and City Olive stores and online at thesourpickle.com.