Bobby Beers' Bloody Mary

by Aubrey "Bobby Beers" White

A good Bloody Mary is hard to come by. Bartenders will begrudgingly mix you a shitty concoction of Mary-mix and vodka, glaring at you when you skimp on the tip. I've even been refused a Bloody Mary! Too much effort; too much sweat.

I am, thusly, beyond appreciative when I see a 'tender revel in the craft of the Bloody Mary. (Quick aside: Once a bored bartender was so stoked on my ordering a Mary that he gave it to me for free. Best Mary I've ever had).

I made a batch of Mary’s for brunch in Portland, on the aforementioned Hot Knives weekend bonanza. I’ve been asked to share the reppie here, just in time for a liquid breakfast on Mother’s Day.

I was working with Bloody Mary Mix — not ideal, but it served its purpose. I'd opt for V8 any day. But if you're using a mix, go for spicy and, in my humble opinion, avoid anything with clam juice. If you make it right, you may not even have room for breakfast.

Bobby Beers’ Bloody Mary

Serves 4 people

3 cups V8 Juice, chilled
1 cup premium vodka, chilled
2 cloves garlic, minced
1 squeezed lemon
1 Tbs. horseradish
1 handful of cornichons, finely chopped
2 Tbs. Tapatio hot sauce
salt and pepper to taste

1. Mix all ingredients in a large metal bowl.

2. Serve in a tall glass on ice and garnish with a celery stick each, a couple of whole cornichons, and a spoonful of capers.