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Curry Spiced Bloody Mary

I am a self proclaimed Bloody Mary connoisseur.   It is my go to drink when we go out, always.  I tend to just drink wine at home. It's too expensive out, and we have much better wine at home anyway.  Occasionally I will go for a Margarita, but only if I know that it will be made from scratch, which is rare.  I used to be a waitress and a bartender and I am fully aware that most margaritas, at most bars and restaurants, have them pre-made on a "gun".  No thank you.  Back to my Bloody Mary addiction. Many bars use a bottle mix for Bloody Mary's, which doesn't bother me as much as the gun margarita, but I prefer one that is made from scratch.   I love tomatoes.  I could eat them every day - I actually do in the summer when we can get them fresh off the vine.  Here in MN a tomato in the winter doesn't even resemble a real one.

I have found the perfect Bloody Mary recipe in our bon appetit subscription a few years ago.  It is light and refreshing, it highlights the tomato and it has a kick to it.  The ingredients list below is one for a group.  I make it for myself most of the time and when I do that I adjust the ingredients to something like this:  1 small can of tomato juice, an ounce or so of vodka, a half a lemon and lime, a couple of dashes of balsamic vinegar, a sprinkle of curry powder and a dash of salt and pepper.  (Sorry, it's not very scientific, just make it how you want!)

The vodka discussion.   A lot of folks don't think it matters what vodka you put in a Bloody Mary because you can't taste it anyway.  I disagree.  Actually, it can make or break a good Bloody.  Cheap vodkas have a cringe worthy effect  to them.  A good vodka is smooth and it heightens the flavor of the bloody.  I also am a firm believer in the fact that cheap vodka = headache.  I don't use my top of line vodka, I use that to make martini's, which in my case is Grey Goose - love that stuff.  Typically I lean towards Absolute or Smirnoff.  Either one fits the bill.

Finally, to have the ultimate Bloody Mary experience you must have a beer back, or sometimes called a snit.   I have heard that in other parts of the country it's not typical.  I find it's a must.  It clears the palate after a sip of Bloody Mary.  In my opinion it should be a good craft beer.  I like many, but my new favorite is a local one that Daryl got me started on.  It's called Surly Furious a beautiful hoppy IPA.  Check out their website.  I could write an entire entry just on the beer.

Not just for a Bloody Mary!


Yield: 8

10 cups tomato juice
1 2/3 cup vodka
1/2 cup lemon juice
1/2 lime juice
1/4 balsamic vinegar
2 Tablespoons plus 2 teaspoons
2 teaspoons sea salt
1 teaspoon black pepper
Crushed ice
Celery sticks

I use a citrus juicer for the lemons and limes.  It makes the job a lot less tedious.  Combine first 6 ingredients in a large pitcher.  Whisk 2 teaspoons salt and pepper.  Cover and chill and whisk before serving.

Fill glasses with ice and pour mix over.  Garnish with celery stick.

The ingredients are ready to go!


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