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Started By
Message
Best garnishes for a Bloody Mary?
Posted on 9/5/13 at 11:48 am
Posted on 9/5/13 at 11:48 am
I normally go with spiced, pickled green beans and okra, but I'm looking to get a little more out there with it.
Any suggestions?
Also, how long does the mix keep in the refrigerator?
Any suggestions?
Also, how long does the mix keep in the refrigerator?
13
Posted on 9/5/13 at 11:49 am to ProjectP2294
pickled carrots, slice of bacon
Posted on 9/5/13 at 11:51 am to ProjectP2294
Green olives stuffed with anchovies.
Posted on 9/5/13 at 11:52 am to ProjectP2294
I like spicy olives and cocktail onions, but what takes it over the top in addition to those things is a couple of boiled shrimp. I like to load a skewer with those things so they soak a bit in the drink and I can pull out the skewer and eat from it. My bloodies are sort of like a big old salad. 
Posted on 9/5/13 at 11:52 am to ksayetiger
I love the salted rim too.
Posted on 9/5/13 at 11:52 am to ProjectP2294
I always put celery and olive juice.
Posted on 9/5/13 at 11:53 am to Tigertown in ATL
Tony's rim. 
Posted on 9/5/13 at 11:53 am to Gris Gris
quote:
I like spicy olives and cocktail onions
this
+ a big thick strip of bacon
quote:
what takes it over the top in addition to those things is a couple of boiled shrimp. I like to load a skewer with those things so they soak a bit in the drink and I can pull out the skewer and eat from it. My bloodies are sort of like a big old salad.
damn that sounds good .. I may try that some time this fall
Posted on 9/5/13 at 11:54 am to Rohan2Reed
quote:
+ a big thick strip of bacon
Have you tried the one at La Fin Du Monde ?
Posted on 9/5/13 at 11:56 am to TigerWise
Olives, celery, okra, spicy green beans, holland onions.
I consider a bloody mary, almost a meal.
I consider a bloody mary, almost a meal.
Posted on 9/5/13 at 11:57 am to TigerWise
quote:
Have you tried the one at La Fin Du Monde ?
I have not. You like?
also OP .. throw a little bbq sauce in there a la Boucherie
Posted on 9/5/13 at 11:59 am to Rohan2Reed
I've yet to try it but I know the put some house cured bacon or the like in it.
Posted on 9/5/13 at 12:00 pm to TigerWise
I'm down to try it. Ate there for lunch once .. had a steak salad that was really good but portion size wasn't worth the $$.
Maybe this Sunday before Saints game I'll check out their bloody.
Maybe this Sunday before Saints game I'll check out their bloody.
Posted on 9/5/13 at 12:02 pm to Rohan2Reed
quote:
this
+ a big thick strip of bacon
definitely
Posted on 9/5/13 at 12:04 pm to More beer please
I'll definitely do the bacon next time. I'm not a big fan of olives, but I'll probably try a few of the other suggestions in this thread.
Posted on 9/5/13 at 12:07 pm to Gris Gris
Hey Gris, you've mentioned that you use Whiskey Willie's mix. Where did you find it? Also, do you add anything other than the skewer of tasty treats?
Posted on 9/5/13 at 12:07 pm to ProjectP2294
Im not a fan of olives so I always give those away
Posted on 9/5/13 at 12:17 pm to Winkface
quote:
Hey Gris, you've mentioned that you use Whiskey Willie's mix. Where did you find it? Also, do you add anything other than the skewer of tasty treats?
I buy it at Prytania Liquor. Get Glass to walk over and buy a few bottles for you.
I think it's sold elsewhere in Nola, but I can't recall what's been mentioned. Rouse's might have it. It's made in Orange Beach, I believe.
I add whatever I can fit into my big old Tervis tumbler. I like celery, the pickled carrots mentioned, green beans and, occasionally, I'll put some okra in. Bacon gets a bit mushy if you don't eat it right away, so I don't do that too often. Some folks will throw a few raw oysters in and let them sit for a bit. Oh, and I love those little green tomatoes also. I have trouble finding them sometimes, but Langenstein's usually has them. They're scrumptious. A cornichon will work when I don't have those.
I use gin for my bloodies. Sometimes, I put some of those ingredients in the gin for a while before I put them in my glass. I use a big Tervis tumbler because I can't stand a melted down bloody Mary. They get nasty. WW is a thick mixture and doesn't get so watered down when some of the ice melts. That's another reason I like that mix. I'm not much into mixing up my own. I can doctor up a mix, but I don't need to do that with WW.
Posted on 9/5/13 at 12:18 pm to Winkface
And, a virgin mary with a lot of ingredients makes for a good lunch.
Posted on 9/5/13 at 12:20 pm to Gris Gris
quote:Awesome. Once again, you rock!
I can doctor up a mix, but I don't need to do that with WW.
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