Ep. 21: Your bloody needs a buddy - The Bloody Mary and Michelada
Welcome to the episode 21 of The Art of Drinking with Join Jules and Your Favorite Uncle
What are we drinking?
Brad gives his take on the classic Bloody Mary and introduces us to the “snit” and loads of good ideas for zhuzhing up this classic. Jules makes a mouth watering Michelada! Stick around for the history of the Bloody Mary and her long lost friend, the “snit”.
Uncle Brad’s Recipe
The most ideal ratio, and most bartenders agree, is 3 to 1 Bloody Mix to Vodka
What do I need?
Go buy:
Ice
Collins glasses
Lowball glass
Glass carafe or two (32 oz at target for $7)
Jigger
Shaker tin
Hawthorn strainer
Blender
Measuring spoons
Measuring cups
You’re favorite beer (but the more old school the better - ah hem, Hamm’s, PBR, etc.)
Vodka (BTW - this is great with Gin)
V8 vegetable juice - it’s good, it’s healthy, and there are no added sugars
OK fine, you want to make tomato juice;
3 lbs ripe tomatoes - probably not going to find the best/sweetest in the winter (still want to make this on your own?)
Celery, with leaves
Onion
Sugar
Salt
Black pepper
Cholula
Lemons for lemon juice
Limes for lime juice
Prepared horseradish
Worchester sauce
Garlic powder
Celery salt
Coarse black pepper
Pickles (dill) get the spears - we are going to use the juice
Vodka
Celery salt or kosher salt (rim) - I’ve made bacon salt before, that’s pretty good
Celery stalks are traditional garnish
Cocktail pics if you’re going to do some lives, citrus,
Bamboo skewers if you’re going to get nuts
Garnish: it’s totally up to your imagination, but here are some ideas…
Celery stalk - traditional
Pickle spear - an alternative
Lemon / lime wedge - starting to get fancy
Olives -
Cooked shrimp - whoa now
Pickled… baby corns, cornichons, brussels, okra, eggs… anything
Cheese: colby, marble jack, cheddar, stuff you can cube (1.5 - 2 inch best). This makes a great stopper so whatever is on top of it doesn’t slide down - like a chicken wing, or mini cheese burger
Mozzarella cheese whips, draw-string cheese, ropes
Bacon can get a little soggy, but if you get it good and crispy, and not oily, great chopped up in kosher salt for a bacon rim
How do I make it?
To make your bloody mix, this serves 4 btw. In your blender you will add
2 c. tomato juice (V8 Vegetable juice works great)
2 tbsp of lemon juice
2 tbsp of lime juice
1 tbsp of Worchester sauce
2 tsp of prepared horseradish
¼ cup of Pickle Juice
¼ tsp of garlic powder
½ tsp of celery salt
½ tsp or coarse black pepper
Blend until smooth
In your shaker, add 6 oz of bloody mary mix, 2 oz of Vodka
Shake with ice
Rim your Collins glass with celery salt, kosher salt, or bacon salt
Fill half of a Collins glass with ice, with a hawthorn strainer pour in your bloody mary into the glass.
Garnish with whatever you want! Traditional garnish is a celery stalk (with leaves)
Join Jules’ Recipe
What do I need?
Holy smoked brad… that rocks… now mine is a bit simple compared… can you BELIEVE IT?!
Mexican Beer: Tecate, Modelo, Dos xx
Limes
Tomato Juice, Clamato juice
Tobasco
Worchester sauce
Cholula
Cayenne pepper
Black Pepper
Celery Salt
Tequila
Chamoy & tajin
Pint Glass
Mixing Spoon
Jigger
How do I make it?
Rim your pint glass with chamoy & tajin
Add to pint glass:
½ Lime juiced
2 oz Tomato Juice, Clamato juice
1-2 dashes Tobasco
1-2 dashes Worchester sauce
1 dash Cholula
Pinch Ceyenne pepper
Pinch Black Pepper
Pinch Celery Salt
1 oz Tequila
Top off with Mexican Beer: Tecate, Modelo, Dos xx
Get your Bloody Mary history lesson by listening to the full podcast wherever you listen to your podcasts!
Let’s talk about the origin of the drink and who invented it… guess what, it’s up for debate but there is one story that is widely accepted and pretty plausible,
Let’s also talk about the origin of the name
And we have to talk about the Snit!