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Olive a good Bloody Mary, don’t you? BY SARA HAVENS AKA THE BAR BELLE
I’m not a fan of tomatoes — they’re mushy, gushy and have the horrifying texture of a sun blister — but I do like tomato juice, especially when there’s vodka in it and maybe a few olives.
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That’s right, today I’m shining the spotlight on the Bloody Mary, a triedand-true cocktail that’ll pick you up and dry you off if you’ve been, um, rode hard and put away wet, as they say in horse racing. History is uncertain as to who actually invented the drink, but many people who research these things believe it came about in the 1930s, just as America was coming out of its 13-year hangover known as Prohibition. Makes sense to me. But do you know what doesn’t make sense? Why do we love the Mary so much — myself included — when we’re 30,000 feet in the sky? There’s nothing better than a Bloody Mary on a plane, except maybe two Bloody Marys on a plane. Am I right? I remember the first time I ordered one, too. I was traveling from Louisville to New Orleans, not long after graduating college and relocating to the River City. I was on my way to Mardi Gras, and when the flight attendant asked me what I wanted to drink, I blurted out “Bloody Mary” without a moment’s hesitation. Mind you, I had never had the drink at this point, nor did I think I even liked tomato juice. But the thought of a thick concoction laced with salt, pepper and other spices felt really nice. And it was. After that trip, I never flew anywhere without one or two in hand. Sometimes I’d smuggle in my own vodka, and sometimes I’d make friends with the attendants in charge of booze distribution. Unfortunately, due to Covid and the unruly Karens of the world, we can no longer have nice things, and most airlines have stopped serving alcohol on flights. And with alcohol being banned, they felt there was no longer a need to offer Bloody Mary mix — or even just plain-Jane tomato juice. I truly hope this changes, but the last time I flew, I was 12 Winter 2021 www.foodanddine.com
given four options: coffee, water, Coke or Diet Coke. Sad. But I digress. Let’s get back to the cocktail, shall we? I love the Bloody Mary because of its simplicity, but also because of all the garnishes that can be added. It’s like the Qdoba of cocktails. I’ve seen the classics — celery, green olives, lemon wedge, pickle — to the absurd — chicken wings, cheeseburgers, bacon. Nobody is calling bacon absurd here, let me get that straight. It’s just different, but I like different. I thought I had seen it all until I visited the wonderfully sinful city of Milwaukee. If it weren’t for the frigid winters, I may very well have a second home there. Picture this: Cheese on every corner, cheap drinks inside every corner bar, and bartenders who have cornered the market when it comes to Bloody Marys. Every time you order a Bloody Mary anywhere in that city, you not only get cheese, glorious cheese, as a garnish, but you get a little sidecar of beer — for free! Tomato juice and beer actually go great together, and receiving a free beer without ordering it really made my day. Plus, they usually give you these cute mini-bottles of Miller High Life — as we were in the land of Miller — which made it even more badass. If we can get the “free beer with Bloody Mary” thing going here in Louisville, I’d be all for that. Let me know how I can help.
Louisville’s Best Bloodys
Recently I put a call out on social media asking Louisvillians for their favorite places to imbibe a Bloody Mary. Of course I have my favorites, but I wanted to be sure I wasn’t missing something. Because, as we know, the older you get, the more likely you’re not leaving your zip code unless you need something at Trader Joe’s. Some of these places make their Bloody Mary mix from scratch, and kudos to them! Others use a store-bought product, like Zing Zang (my favorite), and add to it their own secret sauce and/or garnishes. Let’s take a look at some of the favorites …
Outlook Inn • This esteemed Highlands bar is known for its awardwinning Bloody, and there’s a reason for that: It’s delicious, and it’s a secret recipe. The thought of it makes my mouth water. The Back Door • I bet you saw this coming. The Back Door makes a great Bloody, complete with a dill pickle and lots of vodka. You might want to ask for a side of mix to go with your vodka.