CouchCoach
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Thought it might be nice to share some of our favorite beverages that we create, even if it's just a spin on an original as my favorite is, The Bloody Mary. Mine is actually a spin off The Bloody Caesar that I had on my first trip to Canada in 1980. I do not measure, I eyeball it but below are approximations. This has evolved over the last 10 years with the addition of the pickle juice and jalapeno juice and they add a really nice kick and brightness to it.
10 grinds on a pepper mill
10 grinds on a salt mill
20 shakes of celery salt
2 tsp of Worcestershire, I use Lea & Perrin
4 tsp of Louisiana Hot Sauce, I use Crystal
2 tsp fresh lemon juice
2 tsp dill pickle juice
2 tsp jalapeno juice
1 tsp horseradish, I use Boar's Head or Helluva Good
1 bottle of Clamato
I mix kosher salt, Maldon Sea Salt flakes, celery salt and seasoned salt to rim the glass after dipping it in jalapeno juice. Toss in a celery stalk, couple of jalapeno stuffed olives and pickled green beans and call that my veggie serving for the day.
This makes a very good Bloody Beer, especially with a XX lager.
10 grinds on a pepper mill
10 grinds on a salt mill
20 shakes of celery salt
2 tsp of Worcestershire, I use Lea & Perrin
4 tsp of Louisiana Hot Sauce, I use Crystal
2 tsp fresh lemon juice
2 tsp dill pickle juice
2 tsp jalapeno juice
1 tsp horseradish, I use Boar's Head or Helluva Good
1 bottle of Clamato
I mix kosher salt, Maldon Sea Salt flakes, celery salt and seasoned salt to rim the glass after dipping it in jalapeno juice. Toss in a celery stalk, couple of jalapeno stuffed olives and pickled green beans and call that my veggie serving for the day.
This makes a very good Bloody Beer, especially with a XX lager.
