Cocktail Time: “Key West” Bloody Mary

Ahhhh, Key West.  The Four State Food Critic has nothing but fond memories of America’s southernmost city.  Nothing to do but lounge around, eat conch fritters, and drink with an entire town full of like-minded fools (woo hoo!)

The FSFC sat in a bar under a tree on Duval Street one groggy morning and watched as a master bartender made the house specialty Bloody Mary.  It really did do the trick, and after watching him make probably 30 of these eye openers for the morning zombie walk, the FSFC memorized the recipe and jotted it down upon returning to my room.  It has served as the “go-to” recipe for a Bloody Mary ever since.

(Image credit – finecooking.com) 

Yes, it seems like quite a few ingredients.  Yes, it would be easier to just buy a bottle of pre-mix and quickly be on your way, but you’d be missing out.  It is worth all of the effort.  As a matter of fact, the FSFC has actually scaled this recipe up and canned it on occasion, so the lady of the house and I can enjoy a refreshing Bloody Mary whenever the mood suits us.  It’s that good.  Spicy and savory – with a big, tomato-filled bottom.  I describe it to friends as “drinking a steak” (probably a bad metaphor, but you’ll see what I mean when you try one).

“Key West” Bloody Mary

(serves one)

•  Horseradish (prepared – but not the horseradish sauce)
•  Celery Salt
•  Beef Bouillon cubes
•  Worcestershire Sauce
•  Vodka (any brand will do – cheap is actually good here)
•  Tomato Juice
•  “Clamato” juice
•  Pickapeppa sauce (sometimes hard to find – in the hot sauce aisle – ask for it if you can’t find it)
•  Lemon wedges (just juice will work here as well)
•  Lime Wedges (just juice will work here as well)
•  Tabasco sauce

In a small bowl, dissolve two or three bouillon cubes with some vodka.  Fill a shaker glass with ice.  Dollop a teaspoon (or less – depending on your heat preference) of horseradish directly on the ice.  Spoon some of the vodka-infused bouillon “broth” over the horseradish.  Sprinkle with celery salt.  Squeeze in one lemon wedge and one lime wedge.  Add a shake or two of Tabasco (your preference for heat), Worcestershire, and “Pickapeppa” sauce.  Add one shot glass (@1.5 ounces) of vodka.  Fill the remainder of the shaker with a half-n-half mixture of tomato juice and “Clamato”.  Cover the shaker, shake well (do not stir) and serve!

Grab your friends, set up your bar, take your time on the first few (to follow the ingredients closely), and get mixing!  You’ll be hooked.