Full of grace and Ketel One.
The Lord is full of V8, salt, pepper, Tabasco, lemon, lime, salt, pepper, cayenne, celery salt, pickle juice, horseradish, Worcestershire sauce, and sriracha.
Blessed art thou among cocktails, and blessed is the fruit of thy tomato juice
Bloody Mary, Mother of brunch cocktails
Pray for all of us who love liquid lunches
Now and at Happy Hour with 2 for 1's
Amen
I normally use Miller's horseradish.
Yet another product a 100% Buffalonian would use.
But I couldn't find any when I went to the store, so I purchased the store version. Wasn't bad. But Miller's is definitely my first choice.
I make my Bloody's the night before.
I think it gives it such a better taste and I prefer them to be very cold.
You don't always get that when you make it the day of.
I don't add in all of the vodka until I'm ready to serve, but I put the bottle in the freezer, so that's nice and cold as well.
When you Google Bloody Mary Towers, some of them are so elaborate and over the top. There is no way a normal glass could ever hold all of that stuff without spilling.
But I wanted to be a little fancy.
So, while I didn't put a whole pepperoni pizza, cheeseburger slider, whole roasted chicken, hogs head, or basket of french fries with it ... I did add some cocktail munchies.
Shrimp, celery, lemon and lime, green olives, cheese, baby dill, and pepperoncini.
All I can say is, My Bloody Mary's bring all the boys to the yard.
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