How do you garnish a Bloody Mary?
I had one for breakfast today that was garnished with the traditional celery and lemon wedge, but also an artichoke wedge (canned/blah) & a whole piece of pickled okra (nice surprise).
My favorite Bloody Mary was from a bar in New Orleans called Molly's and included one green and one black olive, one each lemon and lime wedge, sprinkle of Old Bay, and 1 Tabasco brand pickled green bean. Sounds like too much going on but it just worked.
Also love the Bloody Mariko from a sake bar called Decibel--here in NYC--garnished with seasoned black & white sesame seeds! Love the crunch. Another place (called Verlaine) has a Vietnamese version (sriraicha and ginger) garnished with cucumber sticks. Once again, love the crunch!
All of a sudden I'm interested to know what other variations are out there. My new weekend work schedule is crazy and a nice beverage break could salvage my summer.
8 Comments
@Bevi I have never seen an all natural maraschino! Shirley Temples might have to make a comeback.
well. Many supermarkets carry these products, or you can order online.
The maraschino cherry, by the way, is so so good.
I like to have fun with the garnishes, offering lemon and lime wedges, green olives, cornichons, celery stalks, pickled green tomatoes, pickled green beans, cocktail onions, and pickled green chile peppers for guests to choose from.
http://www.food52.com/recipes/11404_sriracha_salt
and some but not all. cucumber spears. Celery (of course), pickled okra, pickled green beans, boiled shrimp, slim jims (before they started tasted like pepperoni flavored news print, there are some other brands that are good).