Personally, I have watched so many variations on this it rivals the "martini"
for personalization.
But I will share 2 thoughts:
1) I think with the bloody mary, simplicity is key. Vodka and V-8 with pepper
and spice, worcechestshire (or however it is spelled). The V-8 lend to a
variety of vegetal flavors beyond tomato and tastes pretty good. Spice from
black peppercorn and whatever regionally accepted chile. a little salt always
helps. Then citrus, and I prefer lemon to lime. Could this be more vague?????
2) the bar I am in currently serves a variation of the bloody mary that
includes the flavors without the "wight" of tomato juice.
2 oz Sundried tomato infused vodka
1/2 medium tomato
1 inch piece of celery
1 black peppercorn
1 slice chile (New Mexican Green, Anaheim, or Jalepeno)
1/2 fresh lime squeezed
Muddle Tomato, chile, perrerpcorn and lime juice. Add Vodka, and shake with
ice. Fine strain into a chile rimmed cocktail glass.
Sundried Vodka
1 liter vodka
1 cup sundried tomatoes
pinch salt
1 pience 1" x 1" lemon peel
Macerate for 1 week. Strain through coffe filter
Chile Salt
1# kosher salt
2 T ground piquin chile
2 T ground arbol chile
2 T cayeene chile
1 T cumin
1 T paprika
1 T orange zest
Mix together thouroghly, and spread onto a large plate. Microwave for 3
minutes on high stirring half way through cooking. Cool to room temp. Store
airtight. No shelf life.
It's pretty funky!
--
Chris
www.sfbarman.net
"Drinkin' don't affect my memory. If it did I wouldn't remember how good it
was. Then where would I be?"
--From To Have and Have Not