Drink Matron

Month: June 2012

  • Who cares about Ernest Hemingway?

    I feel like I might lose some props as a writer/drinker/drink writer after this post, but for a while now, I’ve been thinking this needs to be said.

    Who cares about Ernest Hemingway?

    Now don’t get me wrong. I don’t mean his books, and I don’t mean his cool. He was brilliant. He could write. He could drink. He was the excuse I use when I want to write and drink.

    But why do I care WHERE he wrote and drank? Every time I do research for anything in the Caribbean, I read 17 articles about bars that Hemingway boozed at. Or hey, he boozed in France at this place. Or hey, he boozed in a bar carved into the side of Mt Kilimanjaro (not true that I know of). And he named this drink or made up that drink or blah blah blah drinky drinky Hemingway blah blah. Seriously people, he’s been DEAD 50 years. Find something else to fly on your banner.

    Edgar Allen Poe drank too and nobody’s claiming fame to his favorite bar. Or maybe they are. They probably are.

    When I first started writing about booze, I thought anything to do with Hemingway and drinking was worth writing about. Now, I see his name and I purposely leave it out. Unless he actually invented the drink, or owned the bar, or died there, I simply do not care.

    Just thought I’d let you know.

  • Recipes: Variations of the Bloody Mary

    Since the invention of the Bloody Mary, variations of the popular vodka/tomato juice cocktail have made their way into our homes and bars.

    The Bloody Caesar

    The most popular variation on the Bloody Mary is the Bloody Caesar. More common in Canada than the traditional Bloody, the Caesar uses Clamato juice as a mixer rather than tomato juice, but does little else in changing the original recipe.

    Ingredients:

    • 1.5 oz Vodka
    • 4 oz Clamato
    • Celery Salt
    • 2 dashes Worcestershire sauce
    • 2 dashes Tabasco Sauce
    • Prepared horseradish, to taste (optional)

    Coat the rim of a tall glass with celery salt, fill with ice and set aside. Add the remaining ingredients to a mixing glass and fill with ice. Pour back and forth into another mixing glass a few times to mix. Strain into the prepared glass and garnish.

    A similar variation is the Bloody Eight, which replaces the tomato juice with V8.

    The Red Hammer (Red snapper, Bloody Margaret, Ruddy Mary)

    During prohibition, vodka was hard to come by. But gin sure wasn’t. Bloody Mary drinkers soon turned to the only clear spirit they could get, or make themselves, and the Red Hammer was born. In fact, after prohibition ended, people continued to call the vodka version of the drink the same name, but eventually Mary would be bloody once again. The gin version of a Bloody is now known as Red Snapper or the Ruddy Mary.

    Bloody Murder

    If you like your Bloodies hot, this one’s for you.

    Ingredients:

    • 3 oz Gin
    • 3 oz Tomato juice
    • Celery salt
    • 2 shakes of Black Vinegar
    • Wasabi sauce
    • 2 shakes of Tabasco

    Fill a pint glass with ice and add in vinegar, celery salt, wasabi and Tabasco. Add gin and tomato juice. Pour mix into another pint glass and back again. Repeat. Garnish with a cherry tomato pierced with a plastic sword stirrer.

    Bull Shot

    In place of tomato juice, add a beef bouillon or beef consume.

    No change but the garnish

    The Slutty Mary is garnished with a sausage. Ha ha

    The Bloody Charlie is garnished with simply two olives to represent a man’s balls.

    Really, really weird mixes

    The Bloody Marynara substitutes marinara for tomato juice and is served as a shot. WHY?!

    Apparently there is a frozen Bloody Mary that includes milk or cream and served like a margarita, with a celery stick and/or a shrimp.

     

     

     

  • The History of the Bloody Mary

    I have never met a “classic” cocktail without some sort of questionable history. Someone, somewhere claims to have invented a combination of one thing and another, and then, a year or so later, another person comes out with a revolutionary new drink. The Bloody Mary is no different, and at times, a little more confusing.

    Once upon a time in 1926 France, American (or sometimes French) bartender, Fernand Petiot was working at Harry’s New York Bar in France. He mixed up a drink of equal parts vodka and tomato juice. (Supposedly) one of his American ex-patriot customers said the drink reminded him of a waitress from a bar back in Chicago called The Bucket of Blood Club, and suggested he call it “Bloody Mary.”  In 1934, good old “Pete,” as his friends called him, returned to the US, and brought his creation to the King Cole Bar at the St. Regis in New York City. It was redubbed, “The Red Snapper” due to the vulgarity of its original name (hmmmm, really, red snapper is less offensive?), but the new name didn’t stick. It was at the St. Regis that Pete started spicing up the drink, making it the pallet enticer it is today.

    But wait just a gol’darn tootin minute! Way back in 1927 (or 1939, or 195something), good old comedian George Jessel was trying to make his mind less cluttery one morning, and combined the nutrient rich breakfast favorite tomato juice with another breakfast staple, vodka. I guess he had a lady friend named Mary over, and she spilled some on her shirt, cuz the legend says she gleefully exclaimed “Now, you can call me Bloody Mary, George!”

    The Jessel story is supported by the fact that he appeared in multiple Smirnoff ads claiming the Bloody Mary as his invention; however, apparently Jessel tended to be a bit of a story teller, so it’s possible he was just riding the bandwagon to get a good payday.

    But then, Petiot himself gives credence to both stories. In 1964, he is quoted in the New Yorker saying, “I initiated the Bloody Mary of today. George Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour.”

    I think Petey was just being nice.

     

  • Found on the Internet: DIY Bloody Mary Bar

    Found on Worth the Whisk through Liqurious, “How to make a do it yourself Bloody Mary bar”. It’s a great guide. I tend to disagree with putting directions with it (beyond how much booze needed), and I’d offer more garnishes (pickles, mushrooms, etc), but overall, it’s a great way to give a meeting or get together a little more oomph.

    http://worththewhisk.com/2011/02/26/how-to-make-a-diy-bloody-mary-bar/

  • Recipes: Drink Matron Bloody Marys

    Everyone has their own Bloody Mary recipes. Adrian and I are no different. Here are our very different recipes.

    Matron’s Bloody Mary

    Ingredients:

    • 3 oz Vodka
    • 3 oz Tomato juice
    • 10 dashes of Celery salt
    • 7 shakes of Worcestershire sauce
    • 1 shake of Tabasco

    Fill a pint glass with ice and shake in Worcestershire, celery salt and Tabasco. Add vodka and tomato juice. Pour mix into another pint glass and back again. Repeat. Garnish with a pickle and 2 olives.

    Adrian’s Bloody Mary

    Ingredients:

    • 3 oz Vodka
    • 8 oz Tomato Juice
    • 1 Dash of Celery Salt
    • 4-6 shakes of Worcestershire
    • 3-4 shakes of Pepper
    • 1/2 tsp Horseradish
    • Celery Stalk Garnish

    Fill a pint a glass with ice. Pour in the vodka and tomato juice and then add spices. Stir together with celery stalk.