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Classic Or Creative, Try This 'Bloody' Treat For Halloween

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The Tampa Tribune

Published: October 31, 2007

Bloody Maria. Voodoo Caesar. Clammy Mary. Bloody Shame.

These might sound like the cast and crew of some grisly horror flick, but they actually are contemporary cousins of the classic cocktail, the Bloody Mary. And you thought you had strange relatives. Imagine this family reunion!

There's something about this Mary. Her macabre name and appropriately blood-colored costume make her as synonymous to Halloween as bats and dark, stormy nights. She's typically enjoyed during brunch, as a classic hangover remedy or - my personal favorite - as a lazy Sunday afternoon libation.

Easily recognized by its verdant mast of celery, the classic rendition of Bloody Mary is mostly tomato juice, vodka spiked with Tabasco, Worcestershire sauce, a dash of celery salt and a squeeze of lemon.

Fernand 'Pete' Petiot, an American mixologist, claimed he invented the Bloody Mary while working in Paris in the 1920s. Years later, as a bartender at the Regis Hotel in New York, he added black and cayenne peppers to spice up the bland tomato and vodka duo.

Today, there are as many stories of its origin as there are bloody variations of this delightfully spicy drink.

I avoid prepared Bloody Mary mixes, even though they offer convenience. To me, they have a strange aftertaste, and some are high in sodium and additive content. You know my mantra: Fresh is best.

Even without the alcohol, a Bloody Virgin, Virgin Mary or Bloody Shame is no sissy drink. This spicy blend bursts with flavor.

For a change of pace, you can mix up the legendary drink by changing the alcohol or seasoning. Try tequila, sake or hot pepper vodka or chipotle, wasabi or horseradish.

The zesty Bloody Mary is a match for more garnishes than any other drink. Consider some of the more unusual ones - like skewered shrimp; rolled, smoked salmon; bell pepper strips; pickled okra; marinated jalapenos; or pickled pepperoncini.

Tonight, while you're waiting for the hordes of ghosts, goblins and ghouls to come tapping at your door, try this wickedly good, adult brew. Happy Halloween.

CLASSIC BLOODY MARY

(Adapted from the King Cole Bar at the St. Regis Hotel)

3 dashes Worcestershire sauce, about 1/4 teaspoon

2 dashes black pepper

2 dashes cayenne pepper

2 dashes salt

1 dash lemon juice

Ice

1 1/2 ounces vodka

4 ounces tomato juice
1 lime wedge

Place Worcestershire sauce, peppers, salt and lemon juice in a cocktail shaker or a wide-mouth jar. Add ice, vodka and tomato juice. Shake well. Pour into a highball glass or goblet. Garnish with lime and serve.

Lynn Kessel can be reached at lkessel@mac.com or P.O. Box 286, Ruskin FL 33575-0286. Readers are encouraged to send their recipes, comments and suggestions.

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