Last week my family and I took an impromptu vacation (our first in 8 years according to Little Sister) to Topsail Island and I ordered a few Bloody Mary cocktails to take full advantage of the beachy state of mind.
An extra spicy Bloody Mary at Beach Shop was a tasty start:
For a Sunday afternoon early dinner, we made it to Rick's, where sorority sister and beach joiner DG joined in on the Bloody Mary action. We ordered them "extra spicy" (notice a pattern here?) but at Rick's, that meant extra horseradish, rather than extra Tabasco sauce and/or black pepper. While they were good, DG and I agreed we'd be more specific about our next "extra spicy" request.
Fast forward to tonight - Wednesday. I'm back from the beach and busting my hiney at work (per the usual) and decided I deserved a cocktail with dinner. I had Ketel One in the freezer (is there any other kind of vodka?), V8 in the fridge, pickled okra, pickles, and giant olives stuffed with pimientos. Oh, and cracked black pepper. It all went right in the glass with ice. #nom
So that brings me to the question of the day... how do you make for or ask for what you consider to be the perfect Bloody Mary? I like 'em spicy and the more pickled vegetables you can fit in the glass, the better. #vegetarianlife
My WRAL.com cohort Jodi recently published her Five Faves: Best Bloody Mary article about places to get a good version in the Triangle. You know, just throwing that out there for your reading pleasure while we're discussing the reddest of vegetable cocktails.