Add flavor
First, it’s time to punch up the mix.
“Sriracha is killer in Bloodies,” Ed says. “Adding beef broth is a
good riff. Get freaky and try Asian fish sauce instead of
Worcestershire.”
Along with those, you might provide:
• Celery salt and celery seed
• Different kinds of pepper
• Specialty salts
• Olive brine
• Pickle juice
• Hot sauce
• Soy sauce
• Grated horseradish
Throw in herbs
Another way to add flavor: “Herbs. Fresh herbs. Garnish with cilantro, rosemary or fennel,” Ed recommends.
To get the most flavor, crush the leaves. “Don’t destroy them, but be
firm. Roll the sage between your palms; give the cilantro a little
pat,” Ed says. “The aroma from the oils makes for an easy next-level
addition.”
Start with basic garnishes
“Bare minimum, you want something salty and a cool, crunchy veggie,” Ed advices. A few to consider:
• Jumbo olives
• Celery stalks
• Carrot sticks
• Pickle spears
• Pickled okra
• Brined cheese
Try surf or turf
“Anything that goes well with tomatoes will work,” Ed says. “Seafood is
good because of the cocktail sauce feel of the drink. I like BBQ rub
with mine.”
So fill out your bar with:
• Beef sticks
• Crunchy bacon strips
• Cooked shrimp (grilled or chilled)
• Lobster claws
• Raw oysters—try them served with mix and vodka in a shot glass
Experiment with spirits
“The great thing about this cocktail is versatility,” Ed says. That
means don’t have to limit yourself to vodka—tequila, whiskey, and beer
work, too.
And for a true Milwaukee-style Bloody Mary, add a beer chaser—a 4 oz.
glass of brew on the side. Ed recommends good domestic pils or lager:
“It’s better than cheap bubbles and cleanses the palate just as well.”
