If you're settling in
to join us for Spooky Radio Nite tonight between 6pm and midnight, where we'll
be posting our Halloween Podcasts on the hour every hour until midnight, we thought
you might like to an appropriate libation to steady the nerves.
Guest blogger The
Barfly gives us his Bloody Mary recipe
I'm not going to get
all Nanny State on you over this most beloved of restoratives. Tastes vary.
Some say more vodka; some say no horseradish. If you are one of those, by the
way, who say “No!” to horseradish, I will judge you harshly but will still
refuse to tell you what to do with your Bloody Mary. I merely share with you my
method and leave you to decide whether or not to go back to your obviously
inferior version. I’m of the opinion that it’s the addition of the port that
takes mine to the top of the pile.
Back at the turn of
the Millennium, the festivities at Traquair House, the grand ancestral home in
the Scottish Borders were concluded with Bloody Marys and blackpudding rolls
for everyone in the district, courtesy of the Lady of the House. The kind of
alms we heartily approve of.
You may also be
familiar with the Virgin Mary: a Bloody Mary with no alcohol. It is a good
joke: it is a bad drink. Our Australian cousins, their larrikin sense of humour
still intact despite what we did to them at cricket, have a much better name
for a Bloody Mary with no booze. They call it A Bloody Shame.
For a great Bloody
Mary you will need…
2 shots vodka
5 shots fresh tomato
juice
half shot freshly
squeezed lemon juice
8 drops Tabasco sauce
8 drops Worcestershire
sauce
half spoon horseradish
sauce
half shot port
1 pinch celery salt
1 pinch garlic salt
2 pinches black pepper
Method: Shake all the
ingredients with ice and strain into a glass full of ice.
Glass: Collins (That,
mein host, is the tall one)
Garnish: Stick of celery
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