Emeril's Virgin Or Bloody Mary

Photo: Liquor.com

Last winter I bought 4 large (48 ounce) cans of Sacramento Tomato juice with the intention of making tomato soup over the cold months. But the hookah smoker's fire knocked out the gas in our apartment building (for 5 months), so making soup didn't happen.

Now that I'm back home cooking again soup season is over. What to do with all the tomato juice?

Oh I know, make Emeril's Bloody Marys! Spring is brunch season, so what a refreshing way to drink tomato juice which is rich in vitamins A and C.

A Virgin Mary is a Bloody Mary without alcohol, so free free to enjoy the cocktail your way. No need to buy a mix. Perhaps Emeril's makes the best fresh mix in the country. Below is their recipe, which I have reduced to 4 servings.

Emeril's Bloody Mary Mix

Ingredients:

2 cups tomato juice

2 tablespoons lemon juice

2 tablespoons lime juice

2 teaspoons prepared horseradish

2 teaspoons Worcestershire sauce 

1/2 teaspoon of dried garlic powder (or mince fresh garlic)

1/2 teaspoon of hot sauce (Frank's, Louisiana or Tabasco), or to taste

1/2 teaspoon of dried celery powder

salt and fresh ground pepper to taste

Optional (aside for the original recipe): a sprinkle of dill if you have it - it's good too!

Vodka - 1 ounce per glass for a Bloody Mary

Directions:

1) Toss the ingredients one by one into a blender and mix until smooth.

2) Chill for at least 2 hours. Make it the night before to have ready for the next day's brunch and all the spices will marinade to perfection. 

Poor into 4 glasses over ice and add an ounce of vodka to each glass. Enough for 2 people because who are we kidding ... you're going to use a pitcher and pour Bloody Marys into tall glasses, aren't you?

I want to thank Emeril's New Orlean's restaurant for sharing their famous Bloody Mary Mix with the world. None better!

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A Well-Stocked Bar

My parents rarely touched alcohol, but had a cabinet stocked with wine and spirits, including Danziger Goldwasser (a strong herbal tonic with tiny flakes of 22k gold).  These were pulled out on special occasions to offer hospitality to dinner guests.  If we ate a fancy meal as a family, we didn't serve alcohol, but always wanted to have something available for company.

And just to show how much a person is a product of her upbringing, I've carried on the same practice.  In my cabinet sits a bottle of Italian red wine, Moet & Chandon Champagne (a gift), Maker's Mark Kentucky bourbon, Mount Gay Barbados rum, Frangelico liqueur, Chambord liqueur and a bottle of Moosehead beer that's been in the refrigerator for years.  Since I seldom drink, isn't it interesting how much of a chip off the old block I am? How about you?


As it turns out, my family is not alone.  Several magazines have stressed the importance of keeping wine and some basics on hand, just in case visitors drop in.  Cosmopolitan says, it's a tell tale sign that someone has moved past his or her college years into adulthood.  And according to Vanity Fair, a Well-Stocked Bar should include:

Rose's lime juice	horseradish
Triple sec	cocktail olives
club soda	cocktail onions
tonic	lemons and limes
tomato juice	stirrers, shakers and strainers
Angostura bitters
grenadine

In reality, there are no rules to stocking a bar.  It depends on you and your guests; and whether you like mixed drinks.  Personally, I'd rather eat than drink.  Give me sharp cheddar cheese, hummus, crackers and a single glass of red wine, and I'm satisfied.

But for adults with other tastes, here are some Bar Tips, courtesy of Goodhousekeeping [condensed]:

*Chill cocktail and beer glasses ahead of time.

*Handle glasses by the stem to avoid warming the contents.

*Add carbonated beverages at the last minute, even to punches.

*Avoid spills, by not filling glasses to the brim.

*Keep towels handy; making drinks can be messy.

*Don't overserve.

*And never allow an inebriated guest to drive.

Bottoms Up!


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