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Accessorizing. (BLOODY MARYS + BASIC QUICK PICKLES)

January 13, 2012

I talk about Bloody Marys plenty. I love to drink them, I love to make them. Seems to be the drink that has a preparation most like cooking (and drinking it is alot like eating). And though I am loyal to a sturdy classic drink, I love the bells and whistles that people come up with to adorn a Bloody Mary making it achieve even more than its perfect basic self. Seven kinds of seafood on a stick, gold dusted rim or 30 year old scotch are not necessary to the success of a Bloody Mary, but I wouldn’t turn them down either. The beauty is in the flexibility. It is a kind of very sophisticated open relationship.

It’s not about one particular recipe so much as striking a balance which can be achieved in many ways, adventurous and non. Go ahead! Use fish sauce and hot pepper purees, roasted tomatoes and wine. It just needs to consists of that savory drinkability, slight thickness, peppery bits and stand up to a decent spill of vodka (or whatever spirit one chooses to use). My ideal also provides a slow heat and a briny under-layer. To get it right I usually taste, adjust, taste, adjust, etc. just like cooking. Some batches are better than others and some kill it! Sometimes all the favorite ingredients are on hand and often there is creative substitution. And then there’s mixing drinks with that person who insists on their own carte blanche move (i.e. my friend who always uses dijon mustard). It’s cool, it all works and I’ll drink it to hell. But I’ll always have my own crazy concoction to go home to.

ORI’S BROOKLYN BLOODY MARY MIX

(makes about 10 drinks)

6 cups tomato juice

1/4 cup horseradish

1/4 cup pickled jalapeño juice (or dill pickle juice)

2 tablespoons Pick-a-Peppa sauce

4-5 shakes Worcestershire sauce

1/4 cup fresh squeezed lemon juice

juice of one lime

1/2 teaspoon chili powder
1 teaspoon celery salt or regular salt
1 teaspoon black pepper
dash cayenne
a few shakes of your favorite hot sauce until desired spicy-ness is reached. (I like Texas Pete)
  • Stir all ingredients together in a pitcher.
  • Fill a short glass with ice.
  • Pour 2 ounces of your favorite vodka (I like Tito’s) and approximately 6-8 ounces of Mix over the ice and stir. Garnish with Spanish olives, pickles* of any sort and/or celery.

* Lately I’ve been making these easy quick pickles as a garnish. They perfect for stirring up a drink but they are also great on sandwiches, in salads, as a side dish, a snack. This is not limited to carrots, celery and string beans. Try with cabbage, radish, cauliflower, peppers, onions or beets, etc.

QUICK PICKLES

2 cups of vegetables (approximately)

1/3 cup vinegar (white, cider, rice or white wine)

1/4 cup water

2 tablespoons sugar

1 tablespoon kosher salt

  • Peel, slice and prep your vegetables accordingly and place them in a bowl. 
  • Put vinegar, water, sugar and salt in a small saucepan and bring to a boil. Stir to dissolve the salt and sugar.
  • Pour vinegar mixture over the vegetables and wait 10 minutes. Veg should be submerged in liquid. 
  • Let stand in the brine for at least 2 hours or up to 24. When cooled place in the fridge.
  • Drain and enjoy within a few days.

Recipes are guidelines not rules!

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