Mixed drinks are alright but they’re generally easy to figure out. You put this sweet thing with that sweet thing, you choke it down, then you’re drunk.
This is why the bloody mary stands out. After all, how many salty cocktails have you had? It’s by far my favorite drink. It seems like a meal in so many ways! It goes well with beer, as if to hide its filthy alcoholic nature!
What you’ll need:
Tomato juice (I don’t recommend vegetable juice)
Worcestershire sauce (as a replacement, I use Angostura Bloody Mary Seasoning)
Vodka (this drink is too flavorful to suffer much from shitty vodka. Save your money and get the cheap stuff!)
Optional garnish (olive, pickle, celery… go nuts!)
Get a receptacle. I really like mason jars because they impart a certain Midwestern class to a drink, and also you can shake your drink right in your cup! Pour in your vodka (one to three shots), several squirts of tabasco (I use about four), several drops of Worcestershire (three or four, or two dashes of Angostura) and two shakes of celery salt. Cover this with 1 to 1.5 cups of tomato juice and stir (classy Midwesterners will shake). Garnish with an olive (you deserve a prize at the bottom). Serve!
Thirsty readers will note that a bloody mary goes down well with a beer (sort of like coffee and orange juice).