hair of the dog

red reflection

Living in New Orleans taught me many things, one of which was a love of bloody marys. Perhaps it’s because there’s a falicy floating around that alcohol helps to nurse a hang over and, in NOLA, a hang over is a common occurrence for everyone. Bloody marys are available at every restaurant and are a brunch staple.  I’ve had simple ones garnished with just a stalk of celery and others at my favorite restaurant that have a stalk of celery, two different kinds of olives, lemon, lime, and a whole prawn sticking out of the top. They’re fantastic and like an appetizer all by themselves.

Part of why I like bloody marys so much is that they’re so customizable. I like mine with extra horseradish and lots of olives. Pickled okra and string beans are a definite plus. They’re so delightfully brunchy and manage to draw attention to the fact that you’re day drinking, which means you have nothing important that you have to be doing that day. As an adult, that’s a great thing to admit.

alcoholic salad

bloody mary
printer-friendly version

ingredients:
single serving:
8 ounces tomato juice
1/4 cup vodka
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
4 tablespoons lime juice
1/4 teaspoon Tabasco
1/4 tablespoon paprika
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon celery seed
1 lime wedge
serves 6:
46 ounces tomato juice
1 1/2 cups vodka
2 tablespoons Worcestershire sauce
2 tablespoons horseradish
1/3 cup lime juice
1 1/2 teaspoons Tabasco
1 1/2 tablespoons paprika
1 1/2 teaspoons sea salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons celery seed
1 lime, cut into wedges

directions:
Add all ingredients to an individual glass or a pitcher. Combine all the ingredients and stir to combine well. Serve chilled or over ice and garnish with the lime wedges. Additional garnishes can be added to your drink or offered to guests so they can customize their own beverage. I suggest: celery stalks, green olives, pickled string beans, pickled okra, cocktail onions, or cooked shrimp.

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in beverage, breakfast, fruit, vegetarian and tagged , , , , , , , . Bookmark the permalink.

4 Responses to hair of the dog

  1. mom says:

    Why is this called Hair of the Dog?

  2. Jon Broder says:

    First Paragraph. Hangovers are at every restaurant and a brunch staple?? I must have read that wrong.

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