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i volunteered to be the lucky wanker who'll provide bloody marys for us soon-to-be tired crewpeople at the ambient mafia party this saturday, and i thought i'd ask the masters of bloma mixology, you lovely people, for some assistance on a kickass, foolproof recipe.
it's only a week away, so infusing vodka with a habanero will be kind of fruitless (though i really want to thanks to yosh's inspiration), but i was thinking of going with the usual worchestershire sauce, horseradish, olives/olive juice, bacon bits (:D), but the bloma mix is crucial and i doubt v8 spicy will fit the grade, and i'm always confused what tastes better - lime or lemon...
halp if you can peas.. :)
it's only a week away, so infusing vodka with a habanero will be kind of fruitless (though i really want to thanks to yosh's inspiration), but i was thinking of going with the usual worchestershire sauce, horseradish, olives/olive juice, bacon bits (:D), but the bloma mix is crucial and i doubt v8 spicy will fit the grade, and i'm always confused what tastes better - lime or lemon...
halp if you can peas.. :)
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San Francisco
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Spicy V8 is GREAT on its own, but not so great mixed with Vodka (too many ingredients other than tomato).
For the bestest premaid mix, go with Mr. & Mrs. T's Bold and Spicy Bloody Mary Mix. It's da shite! Also, Trader Joe's has a mix called "Stingray", which is a thicker, slightly clammier mix.
Limes are better than lemons in BloMa's, IMO.
Remember to PACK the glasses with ice first. In decent watering holes, they do that, and then "flavor" the ice with the Worschester, tabasco and olive juice. Zeitgeist (Yoshi bows and scrapes) also uses "Spicy Beans", which are hard to find down here, but (according to Cumulus) not so hard up there). They use the juice in the mix, and the beans (along with a coupla olives on a toothpick laid horizontally across the top) for a kick ass garnish.
People say it doesn't matter if you use good or crappy vodka, but that's bullshit. Good vodka is essential to a good BloMa. It's worth the extra dough fo' sho!
Hmmm, what else...you already get 20 gold stars for the bacon bits innovation, Calamita...that's all I can think of right now...other than keeping in mind that some people like varying degrees of heat in their BloMa...
Good Luck!!!
Uncle Yoshi -
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Oh yeah. Almost forgot. As to:
<<For the bestest premaid mix, go with Mr. & Mrs. T's Bold and Spicy Bloody Mary Mix. It's da shite! Also, Trader Joe's has a mix called "Stingray", which is a thicker, slightly clammier mix.>>
I would never make a BloMa using the Stingray by itself. I usually just add a dash or two to the rest of the Mr. & Mrs. T's. Stingray is VERY thick and clammy, so it works great as a thickener, but too muddy all by itself...
Smoochieboochies! Let me know how it goes... -
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while being far from a guru, i will add my opinions for the sake of it.
i personally love both the stingray and the mr & mrs t's that yoshmeister describes. i would make a bloma with either but use less horseradish with the stingray, as it does have a more seafood-ish taste.
lemons are better than limes, i agree.
pack the glass with ice, i agree. and season the glass, i put horseradish, worcheshire (Sp?), tabasco, pepper, celery salt, (and sometimes if the mix isn't great garlic salt.) to the ice before vodka or mix. and lime. i am of the school of any crap vodka is as good as any, but yoshi is the master. probably not a big deal for mass production either way tho.
for garnishes, i recently did garlic stuffed olives and celery. those spicy green beans are bomb as fuck but i've never seen em up here. also for special occasion i like shrimp (i like the seafood-ish taste if not too extreme) but bacon! yeah that should be great. i'll have to try that.
best bloma-ing!
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Whoa girl...lime over lemons...gah. Amatures (i jest). And the big tip to making a good Bloma for a grip of heads, make them all at once. Have fun.
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Oh, and take it from the guy from Worcester. It's Worcestershire. lol
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And for the tripple post:
Don't drop below Popov, please. Smirnoff is my personal low, but i hate "yodka" unless it's well mixed in. -
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oops! i truly truly meant limes over lemons, as can be proved by the post-mentioned "I agree" in ref. to yoshi's post.
typo my friends. and much apologies for my mistake.
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yes, and all-at-once mass production is great. i had so much fun at eric's bday making em 8 at a time. labor of love but if you get the lovin' just right you can spread it all over... ;)
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I can't stand these fucking things, but from observation of others I've noticed beef jerky sticks as a garnish too.
Just sayin'... -
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This is the maximum depth. Additional responses will not be threaded.omg..that's genius
i think meat should always be a garnish.
hey, thanks guys - LOTS of great tips - i'm gonna go COCKTAIL all over their faces. ok, so pack ice, pour a little worcestershire/horshradish/a-1 et al, vodka, then a little of the thick stuff, then a lot of the not-so-thick stuff, olive/spicy green bean juice, and garnish. i think i got it...
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i don't really do popov...you guys'd be surprised but i don't drink that much up here - must be the cold weather or something. i'm heading for stoli's or nothing..
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Grey Goose is my most tollerated vodka. Kettle One is great too. Trader Joe's usually has a decent price on them. Sky comes by the gallon though and is perfectly fine. You can even get the limey flavored one, but not the tangerine, ewe.
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This is the maximum depth. Additional responses will not be threaded.my preferred (optimal) vodka for BloMas is Absolut Peppar. it's freaking GREAT.
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i almost got absolut peppar but it was freaking expensive for the big bottle. i ended up buying some obscure but really good looking polish vodka...huge viking-esque bottle with a crazy smooth taste, so not a bad inexpensive bloma addition: www.bevmo.com/productinfo.asp
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