Bloody Mary. A cocktail with a disputable history. A morning potion to cure burning candles at both ends. With prohibition in the past, the Bloody Mary made its way to the
U.S. as a Red Snapper. The tomato and vodka nucleus hasn’t changed, it’s part and parcel. The nitty gritty remains, but we have pinched and dashed all the way to a green tomato bloody with tomatillo and poblano. Creole seasoning in the south, old bay up north, and menus everywhere in between. Menus entirely devoted to an assortment of bloody mary concoctions.
Our weekend brunching, whether at home or out, starts with a bloody. Sitting here in the mountains of East Tennessee, it’s easy to recall the path of fondness to our brunch appetizer. It was a table for eight at 821 Cafe. It was a pit stop at Beer Run after a cabin trip. It was a lovely brunch at The Roosevelt. Akin to the life of the bloody, our life transformed too. The aforementioned is now a darling memory when we make our own bloodies at home.
Growing tired of the ubiquitous bottle scene, we resorted to spicing up the garden variety brands on the grocery store shelf. They were humdrum, prosaic to the palete. And like so many before us, we couldn’t resist the urge to mend. What was left but to make our own. Slightly spicy, smoky, and less processed. This one is quaffable. We hope you guys enjoy it! Please let us know what you think.