needs a different name iyam I've heard them called Bloody Derby's, Bourbon Bloody, and Bloody Belle before
That's in the conversation for best bloody mary I've ever seen. Assuming Tito's and Zing Zang or equivalent ingredients. Relatively simple garnishes with a dash of absurdity. Well done.
Made the following last night: 4 OZ Clamato 2 OZ V-8 Spicy 2 OZ Vodka of Choice (I have Fatali chili infused Grey Goose.) 1 TBS Worchestershire sauce 1 TSP Lemon Juice Cracked black pepper to taste. Rim glass with Tony Chacheres or Tajin seasoning. I use Campbell's tomato juice ice cubes.
got two beemers to go driving down a couple hours to tailgate with some ECU folks. I'm supplying the pulled polk sandwiches so this will complete the morning titos, yellowbird, olives, pickle juice, horseradish, worcestershire and zing zang in one, udons + spicy v8 in the other happy football day
Pretty simple today: Tito's Charleston Bloody Mary Mix Dash of Cajun Power Worcestershire Pickled Okra + dash of juice Celery Pepperoncini + dash of juice Forgot horseradish.
Waiting to take my pops to the airport before partaking, but bought some of that Lower Alabama Gourmet spicy mix today. Almost went blackened mix, but stayed with the plain spicy. They also have a mustard I'm looking forward to trying. Trying out some frozen juice cubes as well. Went with some low sodium v8 I had lying around, some brine from my homemade pickles (very garlicy) and some lime juice. They're in the freezer now so they should be finished by the time I get back about halfway through the AU/LSU game. Also tried my pickled okras. Something tasted a little off, but no one else thought so, so maybe it's just me. Still not that spicy, but oh well.
First attempt. Went spicy V8, Ketel One, celery salt, pepper, salt, lemon juice, Worcestershire sauce, A1, cholula hot sauce and celery to garnish. Its pretty good for a first go I think.
Old Pepper. Had a couple yesterday. I'm liking them more than actual Bloody Mary's now. The tomato juice always wrecked my stomach, but I'm fine with the Old Pepper because it's just hot sauce.
Been working on a Mezcal bloody and think I got it down. Super simple also - Mezcal of choice - Clamato - Pepper And a hefty shake of Valentina's Hot picante
since 30A is being discussed - where are some good spots to grab a bloody in Rosemary Beach? Headed down wednesday for a long wedding weekend
The pearl rooftop in Rosemary is my favorite place for a bloody. If you are wanting to watch a game two good spots are Shades on the Loop or Acme bar. Both are withing walking distance. If you want a little roof top action Whisky Bravo is great but you will need to drive about 10 minutes to get there. I live really close to the area so if you have any questions I am happy to help.
Doing the Bloody Mary Smorgasbord again this Sat. Got all of the same ingredients, and added pepperoncinis. Still have to get a stout but not sure what I am going with yet. Things I learned last time: Tiger Sauce is a great addition and is now a staple. Adding some of the juice/brine from the veggies and oysters is nice. Sriracha salt didn't arrive in time to make the last trip. Got it now and am taking it, but I really liked the glass rimmed with half/half Slap Ya Mama and Old Bay, and then using the ghost pepper sauce for extra heat. The stout beer topper takes it to the next level. I had never heard of that until this thread but it was unanimous that it made them even better.
Sorry for just seeing this post now, but I just add what basically amounts to a floater, you know, just to top things off.
not gonna spend any kind of money on habanero infused vodka tbh but i also have very strong feelings about the "quality" of expensive vodkas
My secret is to use the green jalapeño Tabasco sauce rather than the regular red. Zingzang, Pepper, dash of Worcester shire and then a tablespoon full of horseradish.(the more the merrier for me) Shake vigorously, and serve with pickled whatever. Add some hot pepper vinegar if you want more of a kick. Enjoy!
it took about 30 minutes to peel 3 and mince 2 and 5 minutes to stare at a mountain of garlic and laugh before moving on
stric006 and I went to side by side in Tuscaloosa for brunch today. Their bloody bar had three times the amount of stuff that five does. You would enjoy Owsley
Think I'm going to make some bloodies in the morning for the AU/UGA game. Assuming my stomach stops feeling like I've got acid crawling up my throat.
I was a little underwhelmed by it, but only because I was too excited about it. Demitri's is my current shit.
I just tried to put a little chili sauce in my bloody, not bad at all. Obviously you have to put It in the shaker and shake well.
My base and topper for the day. Big fan of this blend, more so then the other la gourmet I tried. Haven't thrown a topper on one in about a year, forgot how much of a game changer it was.