Try
and make this one hour before you want to use it and grate the horseradish
just before you are going to add it to the tomato juice.
The
first requirement for a good Bloody Mary is finding a good thick
tomato juice that will stand up to all the other things that go
into it. I have found Campbell's tomato juice at Grey's American
on Odengatan. Grey's is unfortunately very unreliable so keep your
eyes open for Campbell's and see if you can locate a better source
for it.
The
other things a good Bloody Mary has to have in my book is horseradish
and beef bouillon. Here again I use Campbell's soups beef consume
- don't use beef stock cubes or liquid fond that comes in bottles.
The
measurements here for the spices are approximate and really should
read "to taste", I like mine spicy so add what you personally
like.
Horseradish
is seasonal although available all year here, but the strength varies
a good deal. In the summer and fall it's hot as you know where and
in the spring it's old and has lost a bit of it's bite, so you will
have to adjust the amount to your own taste according to how fresh
your horseradish is.
Try
and use fresh ground pepper if possible it does add a lot to the
finished drink.
Bloody
Marys are delicious but usually one is enough before a brunch so
mix up just the amount for the number of guests you have coming.
One drink is like a little meal all by itself and be sure to serve
them cold over ice.
For
information about measuring drinks go to: The
Barman's Conversion Chart. |
