So this is the follow up to my Bloody Mary from yesterday--also from Stouffer, but from back in 1958.
This version, from 1973, is a slightly souped-up version.
Souped-up in that it’s not just 2 oz. of tomato juice–it’s however much needed to fill the glass.
AND the addition of a lime wedge and Tabasco! Oh my!
Note that in this version, the order in which to combine the ingredients is explicitly written. THE TOMATO JUICE IS ADDED TO THE DRINK LAST!
And here is the result:
This Bloody Mary was more like it. We’re moving in the right direction.
4/5 on the Tomato Scale
When we used to drink beer and tomato juice it was called a “Red Eye”, but I do like the name Tom Boy.
Bloody Marys are one of my favorite cocktails, so I’m enjoying these posts a lot. I actually want one right now…at 9 am, LOL 🙂
I don’t like vodka, so I use beer instead. I also use clamato juice instead of tomato juice. I use all the other normal things that go in bloody mary’s – I am a little heavy handed with the worcestershire sauce.
What is the name with beer?
Tom Boy?
Still enjoying your quest for the perfect Bloody Mary!
I tend to mix in a bunch of stuff and do it to taste, so it’s different every time. 😉
I like using Glorietta tomato juice, but it’s hard to find these days. Using stuff that hangs out in my fridge or pantry all the time, I add horseradish, A-1 or Lea & Perrins steak sauce, Worcestershire sauce, some brine from pepperoncinis, some brine from green olives, lemon juice or lime juice, sea salt, pepper, crushed celery seed or celery salt, garlic powder, hot sauce (Tabasco, Franks, Tapatio, whatever I grab first), and a little bit of Heinz Chili Sauce. I generally make a big pitcher of the mix at one time and use either salt or Tajin to rim the glasses and drop a couple of crushed capers and green olives in the bottom of the glass, along with the celery stick (what’s a drink without a snack?).
Marty, that sounds fabulous.
I never thought about adding chili sauce!!