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Bloody Mary - the brunchtime treat
Sun 24-Jan-10
9:44 pm
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Danny
Scarborough, England
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Yesterday, Fiona surprised me by suggesting a BM before our normal Saturday brunch. That was sometime around noon.

Yaaay! We had forgotten about this treat drink. I used to love it at weekends, just before brunch or lunch. Just one, mind. A second would probably make you muzzy for the early afternoon. It was a joy, and reminded us of past times when it was a regular noon time pick me up.

I used to be the chief cockatiler back then and sort of specialised in BMs. I kept a record of each variation I tried but that is lost now. Obviously, the principal ingredients are vodka (I think that a decent brand works best as opposed to a cheaper one), tomato juice, Worcestershire sauce and celery salt.

But does anybody have their own killer versions that they would like to share, to enhance everybody’s enjoyment?

Never knowingly underfed

Sun 24-Jan-10
10:03 pm
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danast
Argyll, Scotland

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Oh Danny I don't, so can't help, but the memories and the taste of a BM is  something to be savoured.  ( By the way, I am at this moment in time enjoying a glass of Dow's Master Blend  Late Bottled Vintage Port - wonderful)  Now if I can do the maths tonight I shall post this!!!!!

Old teachers never die, they just lose their class

Sun 24-Jan-10
10:07 pm
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Danny
Scarborough, England
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Danuta, I can tell that you are maybe just starting on your second - the math worked! Ok Wine

Never knowingly underfed

Sun 24-Jan-10
10:15 pm
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danast
Argyll, Scotland

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Yes, you are right but finished now.  BMs  remind me of happy times  and I agree you need good vodka (Polish - got to go with my roots)  Your version is what I remember but I too would like to read of other versions.

ChampagneChampagneChampagneChampagneChampagneChampagneChampagneChampagneChampagneChampagneChampagneChampagneChampagneChampagne

Old teachers never die, they just lose their class

Mon 25-Jan-10
2:53 pm
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brightspark
Wilts

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Oh dear, I must be the saddest person on the forum -

(Hide my face) I have never tasted a BM ...............Cry

However, while researching a recipe for Chocolatevole this morning (as promised), I came across a recipe, which I haven't seen before, but then no surprise there! Laugh

Entitled: Un Bocal Toujours Plein which I understand to be

A bocal, I think, is a large Kilner-type jar, and during the fruit crop time of year, small amounts of fruits are layered into the jar, covered with sugar, and 'Eau-de-Vie', as and when you wish to add to it.

Implication is that it is known as "confiture de vieux garcon" - literally translated as "Old Boy's Jam" !!

Certainly sounds interesting - the sketch accompanying the recipe appears to be mostly, but not all, red soft fruits.

The last line reads "Don't forget the alcohol and sugar!"

Great Stuff!  Cheers

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Mon 25-Jan-10
7:47 pm
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JoannaS
Latvia

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brightspark said:

Oh dear, I must be the saddest person on the forum -

(Hide my face) I have never tasted a BM ...............Cry


Your not the only one but then again if I have more than a drop (and I do mean a drop) of red wine I don't feel too good, so no chance of me trying a BM. I may have a sip of Cream of Riga Balsam or the Riga Balsam with blackcurrant but they leave me gasping. I will stick to my cup of teas Tea

Mon 25-Jan-10
8:50 pm
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devongarden
Devon, UK

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Never tasted a BM! But I just had a glass of the liquid/liqueur from a Rumtopf that I made this year. It isn't really a Rumtopf, because I used mostly vodka since I don't much like rum and just added a little at the end. Apparently the Germans use 54% (108 proof) rum--I didn't. I did use only homegrown fruit: raspberries, pears, and apples. Next time I will start with whitecurrants, or maybe strawberries if I get them before the slugs do and there are enough.

Un Bocal Toujours Plein sounds like a French version of the same basic idea--fruit, some sugar (the recommended amount seems to vary a lot), covered with rum, topped up with more fruit, sugar, and rum as different fruits ripen, and then left in the dark for 2 or 3 months, which conveniently takes you to Christmas. The fruit is delicious with ice cream, the liqueur is delicious. It can't be too strong if I can still do the maths....

 Champagne

Sun 14-Feb-10
2:35 pm
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Danny
Scarborough, England
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We ran out of tomato juice one weekend a few weeks ago and tried some home made passata from the summer crop.

That was a whole different better flavour, almost like a tomato gazpacho, seeds and all. Sadly, it did not last long and we had to go back to juice today. It takes about a kilo of tomatoes to make half a litre of passata (enough for 4 BMs). Luckily we had already planned to grow loads more tomatoes this year. I will happily help with the tending chores knowing what a good use the end product will be put to Wine Ok Laugh

Never knowingly underfed

Sun 14-Feb-10
4:10 pm
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JoannaS
Latvia

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I intend to grow loads of tomatoes for bottling this year. At least by then we should have our humoungous poly tunnel by then and you never know by the end of the season we may even have twoSurprised

Mon 8-Mar-10
9:57 pm
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SumpRat
Reading

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Try your bloody Mary with a shot of good sherry as well as the vodka, oh and a drop or two of Tabasco. It takes it to a new level. 🙂

Simon

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Mon 8-Mar-10
10:34 pm
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Danny
Scarborough, England
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Ah yes, the Tabasco! Thanks for the reminder, Simon. We had forgotten that.

We did try sherry once but it just was not to our taste.

Good to have a fellow BM afficionado on board Laugh Sloe_Gin

Never knowingly underfed

Tue 9-Mar-10
8:33 pm
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Shereen
Near Belfast, Northen Ireland

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I am not a fan of the Bloody Mary, but I do appreciate a shot of vanilla vodka, 3 shots of dry ginger ale and the juice of half a lime, served over ice. A mint leaf of two can add to the nasal assault if you like.

My payday lunchtime treat in my favourite bar in Belfast. Ok

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