So, ya remember when I made the Chesapeake Crab Imperial and busted out the Chesapeake Restaurant menu from 1984?
Well here’s the menu:
Here’s the back page featuring their beer, wine, and cocktail offerings.
One of the drinks caught my attention.
Can you guess which one?
If you said the Bloody Mary, DING DING DING! You are a winner!
I took to the Internet to find out what a Tulkoff Bloody Mary may be.
Well, the drink is definitely Baltimorean, because Tulkoff was established in Baltimore in the 30s and still produces locally today!
Although now of course they’ve diversified into aiolis and chimichurris and shit. But not before introducing Tiger Sauce in the 1960s.
Real talk: I never heard of Tiger Sauce until the 90s. I thought it was some sauce that Applebee’s and TGIFriday’s invented to serve with vaguely Pan-Asian shrimp appetizers.
I had never heard of Tulkoff horseradish before, but it was easy to find in my grocer’s seafood department.
And now I have a favorite horseradish. It’s flaming hot! I sometimes eat it right out of the jar.
Because I am gross.
This drink was the opposite of gross!
Tulkoff Bloody Mary
4 oz vodka of choice (recommended: pepper flavored)
16 oz Tomato juice
1 Tbsp Worcestershire sauce
Juice of one lemon
2 Tbsp Olive juice
2 Tbsp Tulkoff Horseradish
1 tsp hot sauce
salt and pepper, to taste
1 tsp Cajun or seafood seasoning, plus extra for rim
Directions:
Combine tomato juice, Worcestershire sauce, lemon juice, olive juice, Tulkoff horseradish, hot sauce and Cajun or seafood seasoning. Taste and adjust seasoning. Add salt and pepper to desired flavor.
Run a slice of lemon along the rims of each glass, then dip in a dish filled with Cajun or seafood seasoning. Fill glasses with ice, pour 2 oz of vodka in each and top with Bloody Mary mix.
Generic seafood seasoning?
As if.
Now, this was a good mix. If you’ve visited my Bloody Mary Bar, you know that a too-thin Bloody ain’t my bag–but I don’t want it to eat like a meal, either.
This recipe hits the sweet spot. Just enough citrus. Not too peppery, not too hot, not too salty.
It’s just right.
It’s the Bloody Mary that Goldilocks chose.
This sounds like the bloody for me! I looooove horseradish, I think it’s the reason I eat fried mushrooms and raw oysters. I can’t sing the praises of Old Bay enough so, this is going on my list of Thanksgiving refreshments. Actually, I need to start tinkering with the recipe today to get it just right! Like Betsy I’m prolly gonna use Clamato.
Looks like the best yet!
This looks like a winner – yum!
Yum-and-a-half! That looks sooooo good (I think it’s the Old Bay rim!).
You had me at – 4 oz vodka –
Sounds like a solid recipe 👍😉
Have you ever used Clamato instead of tomato juice? It’s so good in a Bloody Mary!
I have! I like it.
I also just bought a little bottle of clam juice for a recipe that I just recently found.