As you know, I normally let the mistakes in these things go- admitting error is almost the same as saying you were actually wrong, which like most things here in Washington- climate, public health, the budget, the nature of the terror threat (blah blah blah) we simply don’t do.

I am making an exception this morning. My pal Tom made this perfect Bloody Mary recipe from several months ago and protested that there was just too much Tabasco sauce in the mix, and it was WAY too spicy.

I took that to heart. I have deleted reference to the zesty sauce from Louisiana- but found the perfect application for yesterday’s Habanero-infused Tito’s award-winning vodka.

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 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. (Just try waiting!)

Pouring a perfect Bloody Mary:

Pour 2 oz. of your favorite Habanero-infused vodka into a glass full of ice. Fill remainder with Bloody Mary mix. Add three dashes of bitters- Angostura is fine, I never got around to making the recipe for Smoky Barbeque Bitters, perfected by Atlanta bartender Nate Shuman of the Georgian Terrace Hotel.

Mix.

Dip the rim of another glass in lime juice, then into a blend of equal parts salt, celery seed, and Old Bay. Pour the mixed drink into the rimmed glass and garnish. Enjoy.

Vodka: it is not just for breakfast any more.

Copyright 2014 Vic Socotra
www.vicsocotra.com
Twitter: @jayare303