(The Army-Navy Club on Farragut Square in downtown DC. An easy walk from the former Department of War, State and the Navy, it is a class act. The photo shows the place in the 1930s.)

I was getting used to the idea of “2014,” rolling it around on my tongue, and decided I liked it as much as the dollop of Hoppin’ John I whipped up to commemorate the start of a New Year that hasn’t had much stupidity in it (yet). I really did not need to eat the Hoppin’ John for calories- it was purely for luck. The food end of things was covered pretty well in the last Official Food Event of the 2013 Holiday cycle.

I have been a member of the Army-Navy Club on Farragut Square for years- I forget why- and transferred my membership to “absent” with my primary residence at Refuge Farm.

As part of the holiday blizzard, I got an invite to attend the annual New Year’s open house at the Club yesterday, and Uber-ed down in a Black Car to join my companions.

It was pretty impressive, and I kicked myself. I should have been attending this event all along- the stately halls of the club were filled with tables of food kept stocked by bustling employees on three levels, including the spectacular dining room with the Army and Navy-themed murals at either end.

It must have been something, back in the day, to walk from the Department of War, State and the Navy, the former name of the Old Executive Office Building two blocks away for breakfast or lunch, or a stuff drink in the Daiquiri Lounge when the affairs of the Military Departments were put to bed for the day.

Anyway, I got there a little before the rest of the party, and availed myself of a bloody Mary from a tray proffered by a smiling employee. I enjoyed a few of them: the price was right, and Uber was doing the driving.

Today is time to end the bacchanal. It is time to get back on the fitness regimen, and past time for the Festival of Food that the holidays bring. But not yesterday.

A pal sent a reinforcement recommendation for the Best Damn Egg Nog Ever. I will provide the recipe for any who have a need for the ultimate Bourbon Shake, but really, it is time to leave the cloying sweetness of eggnog behind and get with the tart taste of the New Year, The Army-Navy Bloody Mary:

Ingredients:

1 quart tomato puree (try San Marzano puree per the recommendation of the famed publication Garden and Guns):

1 cup dill pickle juice
1 cup caper juice
3 tbsp. prepared horseradish
1.5 oz. high-quality soy sauce (Try Den Chan Shoyu rather than that ancient bottle of Kikoman’s in the pantry for a change?)

2 oz. Tabasco pepper sauce
2 tsp. celery seed
1 tsp. fresh-ground black pepper
1 tsp. fresh-ground white pepper
1.5 oz. Worcestershire sauce
30 dashes Angostura bitters
Combine all ingredients and refrigerate for 24 hours before serving.

Pouring a perfect Bloody Mary:

Pour 2 oz. of your favorite vodka into a glass full of ice. Fill remainder with Bloody Mary mix. Add three dashes of Smoky Barbeque Bitters, perfected by Atlanta bartender Nate Shuman, who holds forth at the Georgian Terrace Hotel. Mix. Dip the rim of another glass in limejuice, then into a blend of equal parts salt, celery seed, and Old Bay. Pour the mixed drink into the rimmed glass and garnish. Enjoy.

I will get you the recipe for the barbeque bitters- I am going to try making a batch this week. When things were winding down at the Club, I mashed the icon on my smart phone and summoned a cab to pick me up in the turn-around in front.

I Uber-ed back across the river in time to make the kick-off of the Grand-Daddy of the bowl games, the 100th iteration of the rivalry between the Pac-10 and Big-10, though I think the latter is 14 or something these days.

The Spartans of the JG’s Michigan State brought the last one home, defeating the Cardinals of Standford. Making bloody Marys helped pass the time waiting to find out what the answer was going to be.

Really a splendid first day of the year. And Vodka? it is not just for breakfast any more.

Copyright 2013 Vic Socotra
www.vicsocotra.com
Twitter: @jayare303