Bloody Good

Posted on January 1, 2012, 1:56 PM . Filed in Kiddush Club. Tagged , , , . Comments are closed.

The storied history of the Bloody Mary harkens back to 1934, when Fernand Petiot, a bartender at King Cole Bar at the St. Regis Hotel in New York City, mixed up equal parts of tomato juice and vodka. 

Sophisticated New Yorkers weren’t too impressed, calling it a “bit bland,” so Petiot spiced it up. “I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain and pour.”

How far that original recipe has come.

Just ask Dean Bach of Dino’s in Ferndale, home of the bottomless build-your-own Bloody Mary bar every Saturday and Sunday from open to 3 p.m. The bar features Sobiesky vodka, Zing Zang Bloody Mary Mix, Bloody Smitty Caesar Cocktail Mix — straight out of Hell, Mich. — tomato juice, hot sauce, Tabasco sauce and assorted other spices.

What makes Bloody Marys so good?

“You can use pretty much anything to build a Bloody Mary,” Bach says. “Even mustard if you wanted to.”

The Bloody Mary was originally thought to be a hangover cure, so if you overindulged on New Year’s eve, whip one up to sip on while watching football.

Dean “Dino” Bach’s Personal Bloody Mary Recipe
(Warning: Hot!)
4 oz. V-8
2 oz. Vodka
2 dashes of Worcestershire sauce
1 splash of A-1 steak sauce
Dash of Tabasco sauce
Salt and pepper
Teaspoon of horseradish
Splash of dill pickle juice
“Top it off with a splash of your favorite beer and a
garnish of your choice,” Bach says.

Red Snapper
(The precursor to the Bloody Mary, according to
cocktail historians.)
1¼ oz. gin
Tomato juice
Dash of lemon juice
Dash of Worcestershire sauce
2 or 3 drops Tabasco sauce
Salt and pepper
Celery
Lime wedge
Over ice in a tall glass, add spices, then gin. Fill with
tomato juice and stir. Garnish with celery stick and
lime wedge.

La Michelada
(A lighter twist on the Bloody Mary)
1¼ oz. gin
Tomato juice
4 drops of Tabasco sauce
¼ teaspoon Worcestershire sauce
Dashes of salt and ground pepper
Juice of 1 lime wedge
Bottle of beer, preferably a Negro Modelo
Combine above ingredients in a salted glass and pour
beer to top. Serve with wedge of lime.

About Deborah Schultz

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