Back in the day, somewhere in February 2010, when I still had a lot of time on my hands and had some time off from work, I wrote this series of blog posts on my first blog. (Page identity a secret due to obvious reasons you’ll notice when you find it…). Because I still think a lot about the good ol’ days and would love to continue the series, I thought to re-post it here. It goes like this…
Due to, let’s say unforeseen circumstances, a change of my Monday evening plans, I thought to find the perfect Bloody Mary. Me and a friend went out to three cocktail bars to find the perfect mix.
For those of you who are not familiar with the term, a Bloody Mary is a somewhat different, healthy fruit (tomato) cocktail with a healthy shot of vodka, lemon juice, Worcestershire sauce, Tabasco sauce, salt and grounded pepper and a special garnish.
The origin of this drink is somewhat of a mystery but most sources dates back to the early 20th century. One theory is that the name is derived from Queen Mary the first. Of course, because of the uncertain creator other theories also exist.
Bloody Mary ingredients
- Few ice cubes
- Juice of ½ lemon
- Dash of Worcestershire sauce
- Drop or two of Tabasco sauce
- 1 third or a double tot of Vodka (anything from 1 measure Vodka for every 3 measures Tomato Juice to 2 measures Vodka for every 2 measures Tomato juice are described)
- Canned (not boxed) Tomato juice
- Decoration (optional) – Any one or a combination of the following:
- Celery stick
- Slice of lemon
- Cold meat
One easy way to prepare a Bloody Mary is by pouring all the ingredients (excluding decoration) into a cocktail shaker and mix until it starts to foam. Pour into a high ball or tall glass, add the garnish and enjoy.
The full story (part one)
So the story begins a few months ago where I first made a Bloody Mary. The problem was that it tasted very bitter and since then I’ve heard various people explaining that you should use tinned Tomato juice instead of boxed ones. Now there are a few sources of Tomato juice on the South African market, including the, I suppose most popular Koo tinned Tomato juice, Schweppes tinned Tomato juice and Hall’s tinned Tomato juice. They should all be acceptable, but what did the experts use?
Another thing is how did “the experts” prepare and present the perfect Bloody Mary? You’ll read all about them soon. So then lately, I decided to go and test this theory by myself. In one evening we went to three local bars, namely the Jazz Café at the Key West shopping centre in Krugersdorp, then to J&B at the Clearwater shopping mall in Roodepoort and finally the Newscafé on Hendrik Potgieter in Weltevredenpark.
I think one problem was that we asked for each barman’s best or favourite shooter before each drink. They can really throw a mean combination these days. Do NOT try this if you’re the designated driver!
Anyways, stay tuned for the next few entries to follow the rest of the story…