I make great Bloody Marys. I know, I know, I just said that I'm a wino- that's only because my mind ain't necessarily a steel trap and I can only focus as far as the next glass of hooch in front of me (not to take away from The Barrel Blend... that stuff really is excellent). But as far as Bloody Marys go I might as well be the Mozart of the Bloody Mary symphony. Credit is due to my good buddy Gary Trieschman who showed me the ropes on our last Punta San Jose camping trip... the secret is in the celery salt- and the Kermato. This is a special south of the border version of the Bloody Mary- es caliente! Kermato is the Mexican version of tomato juice, just a thousand times better. I don't know why- possibly a secret ingredient, like MSG or something. Here's two that I whipped up this morning.
|Love these very much.|
The Bloody Gary
1 tumbler full of ice.
Cheap vodka (preferably in a plastic bottle so you know it's cheap): fill the tumbler 1/3 full.
Kermato, if you can find it- try your local Mexican grocery store. V8 will work... poorly. Fill the glass to about a quarter inch below the rim.
Worcestshire, worchestichire, worchest.... whatever, you know what I'm talking about. Five big shakes into the glass.
Celery salt, a couple of good shakes into the glass.
Ground black pepper- a couple of solid twists.
One big green, jalapeno stuffed olive.