Mighty Thirst, Halloween: Killer Bloody Mary
I’m posting Halloween-themed cocktails this week because I love Halloween, and I want you to have a party. Live a little.
I don’t usually like Bloody Marys because I want them to taste more like spaghetti sauce. I got exactly what I wanted by adding some fresh herbs and a little more kick than usual. If I had a more time, I’d puree tomatoes instead of using canned juice, but let’s assume you’re hungover and willing to roll with it.
Killer Bloody Mary
- Shot of Ketel 1 vodka
- 2 shots Campbell’s Tomato Juice
- 3/4 Tsp. chili paste
- Dash Worchestershire
- 1.5 Tsp. lemon juice
- pinch of fresh finely chopped basil
- pinch of fresh finely chopped rosemary
- mushroom to garnish
Put everything in a lowball, mix it up with a spoon, plop in a couple ice cubes, and stir until the drink is chilled.
Mushroom Skull Garnish
- Choose a mushroom with a large cap and stem.
- Take the tip of a sharp paring knife, barely insert it where you want your eyes, then twist.
- Use a toothpick to fine-tune your work by picking out the bits you don’t want.
- Use the tip of the knife to carve your nose. You want a shape like a flower petal with two pointed tips, or a slim oval that comes to a point at each end.
- To make the “teeth” on the stem, do one cut up the center of the stem that you’ll use to balance your mushroom on the glass.
- Now alternate wide and skinny cuts so the bottom of the mushroom looks like an unevenly sliced pie.
- Dig out the “skinny” slivers to make the spaces between teeth more apparent.
- BAM! Nailed it.
I’m making 100 cocktails as part of my Life List. This is number thirteen. Here are the rest:
3. The Vacation
4. Sassy Lassi
5. Cherry Bing
6. The ABC
7. Toddy Shots
8. Cafe Picante
10. The Neighbor