The premise of my version of the classic Bloody Mary is to deliver a cocktail-like consistency where many versions are as thick as clam chowder, and to produce a sublime depth of flavor where others are simply a salt bomb. Life is salty enough, I say.
As we sit around my living room on Sundays watching football, my friends and I enjoy “dragging it through the garden” as we call it: We add a mouth-watering variety of Rick’s Picks to the drink, heightening the taste experience and enhancing the visual appeal. The initial straining step essentially clarifies the base juice, and as rendered here, the secondary ingredients provide a nuanced boost, so the net effect is a cocktail that is simultaneously clarified and fortified. The smaller 8-ounce glass is important: You will find the first sip as delicious as the last, whereas with larger glasses there is an unsatisfyingly watery endgame. —Rick Field
strong beef bouillon (optional)
cloves garlic (optional)
tomato juice (preferably low-sodium)
hot sauce, or more to taste (A&B American Style preferred)