The Ultimate Bloody Mary {Seriously}

I’m asked often why I started FoodFash.  The truth is, there’s a variety of reasons and the reason or reasons I choose to share are completely dependent on the audience and whether or not I want the conversation to continue.  But what I’m going to share with you now, and I promise this is going to segue into the beauty of a bloody mary pictured above, is one of the reasons why I continue to create.  And it’s because I’m fastidious.  And as much as I enjoy new life experiences, I enjoy making them my own even more.

Last weekend, I ordered the most ridiculous bloody mary ever.  It was 40 dollars worth of out-of-control.  Sure it had some usual suspects like bacon and peppers.  But it was also topped with sushi, pork belly, a grilled cheese, and the list goes on.  And though I wouldn’t have traded the experience for any other {it’s what led me to create this post,} it was of the most disgusting bloody marys I’ve ever tasted.  The mix was sweet, the toppers were heavy, the portion was nap-inducing – it was unfinishable.  I knew could do better. And I did.

The recipe below is for the bloody mary of my dreams: light, not sweet {at all}, slightly spicy, and a solid horseradish kick.  I don’t want to feel sick ever, but especially after a brunch cocktail.  And I want enough damn toppings to last through the entire drink!

Suggested toppers:

• Bacon!
• Shrimp
• Smoked Oysters
• Pickled Okra
• Pickled Asparagus
• Giant Spanish Olives
• Cornichons ({pickles}
• Maldon salt {for rim}

P.S. Celery to a bloody mary is like honeydew to a fruit salad – nobody wants it.