Friends, the snow has finally melted (though we’re supposed to get more on Thursday, I affirm that it will not stay) and I’ve got my pep back. I made homemade tortillas this weekend, got myself a pedicure (the girls, Thrifty Nana and Whit too), went swimming, put on sunless tanner, shaved my legs and we flew kites in our backyard park!
|She's a beauty!|
While I was at it, I figured I better sip on one of Shaun’s super delicious Bloody Mary’s. He was busy grilling, so I had to make it myself! Here’s what you do:
In a large glass, filled with ¾ full with ice, add in 1 shot of vodka. Put in 2 spoonfuls of dill pickle juice; a dash of salt, pepper and celery salt; 1-3 shakes of Tabasco sauce; and a dill pickle spear and a few green olives. Top the rest of the glass off with your Bloody Mary mix (like Zing Zang or Mrs. T’s). Stir well and enjoy!
|That's what my shot looked like once in the glass.|
|Always on hand.|
|I use about 2 shakes; plus the salt (kosher) and fresh cracked pepper|
|This was the mix I had on hand.|
As to variations, there are many. My dad once read that the best-ever Bloody Mary was made with Sacramento tomato juice (the rest of the recipe being pretty much the same, but minus the pickle and olives); or you can make a Bloody Caesar and use Clamato juice instead of tomato juice/mix (ie Zing Zang). I love a Bloody Caesar best of all, but we didn’t have any Clamato on hand this weekend. If you want to get fancy like they do at some bars, you can add those pickled yellow peppers (pepperoncini), slices of pepperoni, mozzarella cheese balls and so on. If you ask me, though, that takes up so much room, you’re not actually getting much cocktail in your glass.