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Dicey Garber (photo)
Sometimes, we AntiCrafters do things just to prove to ourselves that we can do it better than anybody else. I wanted to make the best Bloody Mary ever, so I did. Now you can, too.
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar. Featuring the Original Formulae for 100 Classic American Drinks and a Selection of New Drinks Contributed in His Honor by the Leading Mixologists of Our Time
Bottle Short of a Six Pack
Bloody Mary Ingredients
You Will Also Need
NB: shot sizes vary internationally, so we will use ounces and milliliters. In the U.S., a shot equals 1.5 ounces.
Make the Pickles:
Put garlic, dill, 3 Tbsp vodka, and salt in the canning jar. Next, stack the beans in neatly, lining them up lengthwise. In a saucepan, heat remaining vodka and vinegars just to boiling. Pour vodka-vinegar mix into the jar and close with lid and ring. Refrigerate for 8 hours or more before using.
Make the Drink:
Pour tomatoes into a large highball glass. Add remaining ingredients one at a time, stirring gently between each one. Garnish with a lemon wedge and 2 or 3 pickled green beans.
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