The ultimate bloody mary

breakfast, lunch and hair of the dog in a glass

We have celery, we have tomatoes, we have epic proportions of potential things you can add to your skewers, so we figure it’s about time to get our Bloody Mary on. Some thoughts below. Not into liquid meals? Try this NYT Bloody Mary salad.

celery from a small, sustainable midwest farm is much stronger than your typical celery! it makes conventional celery seem like a completely different crop

MAKE YOUR OWN BASE

The base of a Bloody Mary is most often made from V8 juice, that veggie juice from the 80s that was everywhere for years and then was never to be seen again except behind the bar. We remember V8 as being incredibly salty and acidic, so when it comes to Bloody Marys, we like to make our own tomato juice. It’s basically like making sauce.

ADD GOODIES

A Bloody Mary is really just tomato juice unless you add goodies. We like to line up the bar with an assortment of anything and everything we can get our hands on for our skewers…

• celery stalks!!!

• chunks of cheese (the Hook’s 5 year cheddar is so good in a Bloody Mary)

• spirals of bacon

• slivers of salami

• carrot, zucchini, cucumber slices

• hard boiled eggs

• 5 spice tofu wedges

• pickles

• sausages

• whole tomatoes

• olives

• kimchi bits

• crab cake quarters

• chunks of bread

• chunks of potatoes

ADD BOOZE (OR DON’T)

We like a virgin Bloody Mary just as much as we like it spiked, to be honest. Whilst gin or vodka sure does take the hair off the dog, if you’re just in the mood to be decadent and want to take the hair off without adding some more, tomato juice on it’s own actually helps to metabolize alcohol more quickly, so go ahead and virgin it up!