The idle ramblings of a Jack of some trades, Master of none

Feb 10, 2011

Ernest Bloody Mary

Ernest Hemingway, famous story-teller, laconic so-and-so, four times married, a gastronome, a Francophile, a heavy drinker, a suicide, had the following recipe (complete with spelling mistakes) for a Bloody Mary.
"To make a pitcher of Blood Marys (any smaller amount is worthless) take a good sized pitcher and put in it as big a lump of ice as it will hold. (This is to prevent too rapid melting and watering of our product.) Mix a pint of good Russian vodka and an equal amount of chilled tomato juice. Add a tablespoon of Worcestershire Sauce. Lea and Perrin is usual but can use A 1 or any good beef steak sauce. Stirr. Then add a jigger of fresh squeezed lime juice. Stirr. Then add small amounts of celery salt, cayenne pepper, black pepper. 
"Keep on stirring and taste it to see how it is doing. If you get it too powerful weaken with more tomato juice. If it lacks authority add more vodka. Some people like more lime than others. For combating a really terrific hangover increase the amount of Worcestershire Sauce but don't lose the lovely color. 
"Keep drinking it yourself to see how it is doing. After you get the hang of it you can mix it so it will taste as though it had absolutely no alcohol of any kind in it and a glass of it will still have as much kick as a really good big martini. Whole trick is to keep it very cold and not let the ice water it down. Use good vodka and good tomato juice. 
"There is a very fine Mexican sauce called Esta Si Pican (sort of mild tabasco) that is good added to the Bloody Marys, too. Just a few drops."


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