Dead Mary Cocktail
"MUCH better than it sounds! Some people would love Bloody Marys but they won't try them because they've heard about the spicy HEAT--nothing wrong with that. A lot of really great people don't like spicy food or drink! So, I developed this fine cocktail for you all who have been left out of the Bloody Mary Joy Train for all these years. Enjoy! Big Pat, the old Bone Man."
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 1 1⁄2 ounces vodka (80-proof)
- 4 ounces v 8 vegetable juice
- 1 celery & leaves
- 3 pimento stuffed olives
- 1 lime slice
- 1⁄4 teaspoon Worcestershire sauce (optional)
- ice
directions
- In a tumbler-type crystal glass 2/3 filled with ice cubes, pour in the vodka and squeeze the lime slice over the ice and drop it inches.
- Add the ice cold V-8 juice and stir in the Worcestershire sauce (if using). Garnish with the celery rib, impale the olives on a toothpick to garnish the top, and serve.
- For vegetarian omit the Worcestershire sauce or use a vegetarian one.
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
