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We don’t call it SUNday for nothin!: Bloody Mary “Bubble Tea”

March 13, 2012 by David Bridges

In my 6 or so month stupor from the blog, some of it being voluntary and some involuntary, there have been many fine creations to come out of my kitchen, bar and mouth. I have been reluctant to share with everyone due to involuntary reasons. But today, I have decided to volunteer my time back into the redevelopment of mankind to his former glory.
We don’t call it Sunday for nothin! If you gaze towards the sun peeking from the crest of the horizon onto our souls, I will be standing with a beverage for all to spike a sense of invigoration back into your lives that have been drunken with a plastic liquor bottle full of insincere smiles, gender neutralizing clothing and cookbooks with yet another meatloaf recipe from a famous chef who “cooks at home”. Our sense of intelligence has just been slapped. Here’s a little secret: CHEFS DONT COOK AT HOME. Maybe 2 or 3 times a year. But for the most part, we are going out to eat. After serving 100s and even 1000s of people a week, we want and deserve for some one to attend to us for once.
The quintessential Sunday late morning hang over breakfast. The Bloody Mary has legions of fans and just as many variations. The devotees swear by the medicinal and almost black magic properties that the beverage possesses in exercising the demons from your head. It instills a vigor back into one’s step and gets you ready for yet another day of reveling right when you thought another day’s worth of sin was too much. Feel free to substitute into the garnishes any number of vegetables and pickles or even a boiled shrimp, a crab claw and a raw oyster for that extra potency that one might require in the latter era of HIS life.

Bloody Mary “Bubble Tea”
Serves 4 people not ready for another day of Mardi Gras Parades

1 bottle Fine Vodka
1 bottle Tomato juice
1 bottle Tabasco
1 bottle Worcestershire
1 jar prepared Horseradish
2 Lemons cut into halves
Sea or Kosher Salt
Fresh cracked Black Pepper
Firm Veal Demi-Glace cut into 1/2 inch cubes
1 jar of each Pickled Okra, Pickled Green Beans, Pickled Quail Eggs, Boiled Shrimp, Crab Claw, a raw oyster
4 stalks of Celery

Pour 2 ounces of vodka into a highball glass that is over flowing with ice. Add 3 ounces of tomato juice to the glass with 4 dashes of Tabasco, 2 dashes of Worcestershire, 1 teaspoon horseradish, the juice of half a lemon and a pinch of salt and pepper. Use a long spoon and stir very well. Stir in 1/3 cup of your veal demi jewels. Impale an okra, a few green beans and a quail egg with a cocktail pic. Place the highly decorated pic into your beverage and plant the celery stalk down into the ice. Place a large mouthed straw into the libation so that the luxury of the demi-glace and tickle your tongue. Serve and repeat as needed to help your guests revive their sense of good taste and exercise the demons of bad food media.


7 Comments

  1. scottyrockyourbody says:

    whew…. finally!!!!

  2. sam says:

    Scotty, I agree!

  3. I missed you! Good, you’re back!

  4. Franny says:

    Thanks, Dave, Sunday can’t get here fast enough!

  5. David Bridges says:

    Thanks all,

    Even though I do feel like a bit of a half ass for not providing a photo.

    D

  6. jules says:

    missed youf. pleeeze post some more pork lovin’ goodness.

  7. scottyrockyourbody says:

    never too late to add a picture of the veal demi bubble tea!

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