The best way to take your vegetables

Multiple Mary-s

Frank Bruni’s Tipsy Diaries article was about the Bloody Mary this week. 

It was great to see folks moving beyond plain-old vodka as the base.  Bruni found everything from gin to rye to whiskey to oatmeal stout.

Celery and lemons aren’t exciting enough anymore, either.  House-pickled vegetables are taking over; radish, asparagus, kohlrabi, the list goes on.

One of my favorite bases for the Bloody Mary is unaged corn whiskey, a.k.a. white dog, and I was surprised that none of the bars he visited have caught on to how well the corny-goodness matches the sweet-tart tomato.

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Filed under Alcohol in the News, Cocktails

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