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November, 2013

  1. The Root and Glass Bloody Mary Mix

    November 12, 2013 by Elyn

    photo 3

    Let me start this post with a confession. I don’t drink Bloody Marys. You are probably thinking you shouldn’t take my advice on them right about now but hear me out. While I don’t drink Bloody Marys, I absolutely do drink Bloody Mary Mix. See, when I was a child, my mother’s favorite drink was the Bloody Mary and (it being the 80s) she loved ordering them in restaurants where they came garnished with a side salad. Celery, pickles, olives, steamed shrimp. If you could dream it, it came on top of those Bloody Marys. After I got old enough to really start hogging the garnishes, she began just ordering me my own (without the booze, naturally.)

    Although the initial allure of the Bloody Mary was the cornucopia of savory delights perched atop it, I soon became quite enamored with the drink itself. Cold, thick, salty, and spicy. For a 5-year-old, I had a pretty adventurous palette and I came to really enjoy Bloody Mary Mix.

    Bloody Mary Mix

    Believe it or not, I never tried one with booze until I was of legal age. I ordered one in an airport bar about a week after my 21st birthday and. . . Blech. My Bloody Mary was watered down with vodka! Gross. Since then, I’ve tried them a few more times with different spirits. The most acceptable was reposado tequila but I’d still rather have my Bloody Mary’s sans booze, thank you very much. This seems like an odd admission for a cocktail blogger to make but I wired up those taste buds long ago. Naturally, you can take this mix recipe and do whatever you would like with is. I’m sure it is tasty with your choice of spirit (if you’re into that sort of thing.)

    This recipe is also missing a very common ingredient, Worcestershire sauce. Initially that came out of a frantic substitution when I realized I was out half way through making my mix (mise en place, people!) but I am beginning to think it was a happy accident. I subbed in soy sauce and balsamic vinegar to make up for it and after getting some Worcestershire and tasting them side-by-side, I think I prefer it this way. It has the added bonus of making this mix vegan (at least until you garnish it with blue-cheese stuffed olives.)

    Bloody Mary Mix

    The Root and Glass Bloody Mary Mix
    • 32 ounces V-8
    • 3 tablespoons fresh-squeezed lime juice
    • 2-3 tablespoons prepared horseradish
    • 1-2 tablespoons Sriracha
    • 2 tablespoons soy sauce
    • 1 tablespoon balsamic vinegar
    • ½ teaspoon black pepper
    • ½ teaspoon celery seed
    1. Combine all ingredients and mix thoroughly. Adjust to taste but be aware that the horseradish develops over time. Best after at least 6 hours when the ingredients are thoroughly married and chilled.
    2. Serve over ice and garnish with any manner of delicious salty things. If you're in the South, grab some dilly beans or pickled okra. If you're lucky enough to have dinner guests that bring you fancy olives, toss some of those in there.

  2. Cola liquor supply: LEVEL UP!

    November 6, 2013 by Russ

    Just another quick post about some good news: Our favorite local liquor store, Morganelli’s, now stocks Luxardo Maraschino cherries! If you’ve ever had a drink that called for a cocktail cherry, these are the cherries that are meant to be in it.

    Instead of bright, fructose-laden red globes, these are dark, dark cherries stored in syrup (which is just as delicious as the cherries are).  The texture on the inside is smooth and sweet, with a rich cherry flavor that remind me more of Heering cherry liquor (also dark red and syrupy) than kirschwasser (which my spell correct wants to tell me is Schwarzenegger).

    So three cheers for Morganelli’s, who has the savvy and smarts to ask for suggestions on social media (like their Facebook!  DO EET!!) and actually follow through with it.  This is just another reason why they are our favorite… it’s just coincidence that they are geographically the closest to home.

    For a recipe suggestion, I will once again go back the Corpse Reviver #2; Luxardo’s cherries are the sweet ending waiting at the bottom of the glass and a perfect finish to the drink.  I think I’ll have one now!  Post over!

  3. Can I get an amen?

    November 5, 2013 by Russ

    Foillowing up on my previous post about punch, another success story has played out! A few dear friends of ours, out in Seattle, decided to throw a party and honored me by calling to ask for a punch recipe. You can imagine my elation! This is the close friend who I wrote about on my Corpse Reviver #2 post who had never drank at all, but allowed me to make his first cocktail.

    I recommended the punch I made for last New Year’s Eve party and wrote up detailed instructions, liquor buying advice, and ongoing tech support. Despite their worries that a complicated and expensive punch might not be consumed, it was apparently gone halfway through the party and was a total hit.

    My confidence with punch has grown yet again, and I cannot wait for my next excuse to make it again. Big thanks to those two adorable and engaged dearest friends of mine for the chance to share my passion, and flattering me again by trusting my boozy decisions.

    Punch, anyone?