Regarding the Bloody Mary
It took me a long time to get on board with the Bloody Mary. Years, even. Every few months, I’d order one at brunch, hoping that it would click, that I’d be able to appreciate this early afternoon beverage that was beloved by so many.
One day, I ordered the Bloody Mary at Bar Toto to wash down my eggs di parma with. When I took that first sip, the skies opened and the angels sang. Finally, I understood the appeal of the Bloody Mary. I also understood that all of the Bloody Marys I’d had previously had been pale imitations of The Real Thing.
Now, I’m obsessed with Bloody Marys. My favorites in Brooklyn include the aforementioned Bar Toto version, as well as the ones served up at Sidecar and Alchemy. Incidentally, those are also my three favorite places for brunch. The house-cured corned beef at Sidecar is unreal.
I’ve also been trying to perfect my own Bloody Mary recipe. I’ve made some good ones, but they required so much tweaking that didn’t get written down that I have no idea how I made them. This past weekend, Evan was all, “Make me a Bloody Mary,” and I was all, “Make it your own damn self,” and he actually did, instead of waiting for me to decide I wanted a Bloody Mary and make him one, which is what he usually does. And it was delicious. I am hereby relinquishing weekend Bloody Mary duties.
