The Perfect: Bloody Mary

As we are just mere men in this world who enjoy life to the fullest, we are always searching for the best stuff to share with our friends and family. We at Spijk thougt as we are not the only ones let’s help eachother, so we created a new series, the perfect. It’s a long list of things you can make, bake, mix and buy to impress your friends with new skills, tell awsome stories at the pub and make your sweethart happy. These things are a staple of gentlemanhood and simple pleasures of life

We start with a drink everyone should master. Actualy it is more than a drink, for some it’s a cure for hangovers, but for us it’s our favorite morning drink to take of the edge of mondays and start the week with a light buzz.

The bloody mary is one of those drinks you shouldn’t mess with, some ingridients like the tomato juice and the celery are so iconic that it can make or break it. Your only option is gin or vodka. The classic way, in our opinion is vodka but there is a subculture that prefers gin. If you are one of those people please stick with it. Due to the fact this drink is an american invention do not hesitate using ice cubes.

With the end of the year approching and the heavy eating and drinking that is involved, we tweaked the recipe to serve 8.

Serves 8
300ml vodka
5cm piece of fresh horseradish
1l good tomato juice
2 tsp tabasco
2 tsp worcestershire sauce
1 tsp celery salt
1 lemon, cut into wedges
2 tbsp amontillado or cream sherry (cream is sweeter)
Celery, to serve ( lemon wegde is optional)

Cut the horseradish into chunks and stuff them into the vodka. Seal and leave to infuse for a day, then strain and discard the horseradish.

Mix together the tomato juice, Tabasco, Worcestershire sauce and celery salt and briefly squeeze each lemon wedge into the jug, leaving some juice in each. Season well with black pepper, and check the spice level for your taste, adjusting if necessary. Drop the wedges into the jug and stir together well. Cover and chill for at least 30 minutes.

Pour the vodka and sherry into the jug and stir well with a celery stick. Seize the day and serve immediately. If you are a patient fellow leave it for a day or two to let the flavours settle. It is a bit like boeuf bourgingon it tastes better the day after.

Bloody mary – is it the only thing to drink before lunch . Do you prefer yours with gin or vodka – or neither – and just why do so many of us order them on aeroplanes?