Recipes: 11.09.17

Seasons by the Sea: The Drink That Eats Like a Meal

Red Snapper or Bloody Mary Cocktail

Here is a golden oldie recipe for Red Snapper, a.k.a. Bloody Mary, from the “Cocktail and Wine Digest” by Oscar Haimo, published in 1943.

Serves one in a Delmonico glass, whatever that is. 

2 1/2 oz. tomato juice

3 dashes lime juice

1 dash L and P sauce (I presume that is Lea and Perrins Worcestershire sauce)

1 1/2 oz. vodka

Salt, pepper, and red pepper to taste 

 

Shake with ice and serve.

 

Ernest Hemingway’s Bloody Mary 

Hemingway’s recipe was written in narrative form in a letter to his friend Bernard Peyton. 

Makes one large pitcher.

1 pint vodka

1 pint tomato juice

1 Tbsp. Worcestershire sauce

1 jigger fresh lime juice

Celery salt

Cayenne pepper

Black Pepper

 

Add vodka and tomato juice to pitcher, then add “Worcester” sauce (his spelling) and a jigger of fresh lime juice. “Stirr” (his misspelling, not mine), then add celery salt, cayenne pepper, and black pepper. “Keep on stirring and taste it to see how it is doing,” Hemingway suggested, adding, “Use good vodka and good tomato juice.”

“There is a very fine Mexican sauce called ‘Esta Si Pican’ [sort of mild Tabasco] that is very good added to Bloody Marys too. Just a few drops.”