Time for me to take the first step on my trek through my cookbook collection to find the best Bloody.
Our first drink is from my 1958 copy of Here’s How by Stouffer’s.
This little cocktail book belonged to my Pap Pap.
FYI, before Stouffer’s became synonymous with macaroni and cheese and French bread pizza, there were actual brick and mortar restaurants. For an extensive read about all of the “Top of…” Stouffer restaurants click HERE.
Here is the cocktail recipe:
And here is the result:
You can see that it is a small drink. And that it is rather clear. I mean, the ratio of juice to vodka are nearly equal.
This “pick-me-up” was not much of one. It was bland. It would have benefited greatly from just more of everything (aside from the vodka).
Please note that in this recipe it says to stir the drink and then add the ice.
Why in this order? Who knows!
The next cocktail recipe (also a Stouffer recipe) is very clear in the order in which the ingredients are added and the manner in which it is mixed.
What difference this makes? Find out when I make the next one!
1/5 on the Tomato Scale
P.S. this little cocktail guide is hard to find. Too bad that mine is missing the original cover:
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Yep, I could tell by reading the recipe that it was a LOT of vodka. I drink Bloody Mary's for the garnishes! I had no idea Stouffers were originally brick and mortar restaurants.
Yeah, I vaguely remember the ones in Pittsburgh.