just what the doctor ordered

I don’t know about you, but some days I could really use a drink. Most times it’s a crisp glass of white wine while I’m preparing dinner. But I’ll confess on rare occasions I’ve craved a little something a little earlier. Properly doctored, a bloody mary is the perfect tonic. A fitting connotation to accompany brunch, lunch or dinner. Suitably garnished it can even be a meal on its own. 

One of my favorite cookbook authors is Gabrielle Hamilton. Her bloody is legendary at her East Village eatery, Prune. Hers has plenty of freshly squeezed lemon juice, a bite of prepared horseradish, and dashes of Worchester and tobacco to heat things up. It is clean and refreshing. And if you’re adverse to imbibing before 5 o’clock (or ever for that matter) this cocktail is equally delicious without the vodka- though some might call that a bloody shame. 

For the perfect bloody mary start with a half cup of clean tomato juice such as Sacramento  or Knudsens. Whisk in a teaspoon of Worchester sauce, two teaspoons fresh lemon juice, and a teaspoon of prepared horseradish.

Season with a dash of tobacco, a half teaspoon of pickle juice, a dash of celery seeds, a pinch of kosher salt, and a couple grinds of black pepper.

Stir in a quarter cup vodka, such as Tito’s. 

Whisk well. Add more seasoning to taste. 

Garnish with a leafy inner rib of celery and a skewer with a lemon wedge and two olives on either side.

Pour into an ice-filled glass. 

The perfect prescription.

And here’s a video of how to make this bloody for one.

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