Tuesday, December 24, 2013
THE VIRGIN (BLOODY) MARY
Last week I popped into the Culinary Institute of America to buy my two favorite chefs Christmas presents (my mom and my Joe). While browsing the gift shop, I happened upon this fabulous collection of bar books from a place in Manhattan called Schillers (the Schillers Liquor Bar Cocktail Collection can be found on Amazon for far less than what I paid at the CIA..but it's okay..). I like to prepare Bloody Marys in the original V8 bottles (just pour out a little, then you've got an instant cocktail shaker). To deliver the non-alcohol mix to friends, I fill vintage mason jars and wrap them with a bow with ingredients tied to the ribbon (in case someone is allergic to anything). YUM YUM!
I like to make a big batch and distribute into separate containers (as mentioned above)
46 oz tomato juice (I like V8 and the container above is exactly 46 oz)
3/4 oz Tabasco
1/4 cup horseradish
1/2 tsp celery salt
1 1/2 fresh cracked black pepper
1/4 cup fresh lemon juice
1/8 cup olive juice
2 tbs Worcestershire sauce
Mix and shake your frustrations away…add vodka if you choose…and celery stalk, of course…and ENJOY! MERRY CHRISTMAS EVERYONE!