![]() 04/12/2020 at 13:05 • Filed to: None | ![]() | ![]() |
In all my travels, I’ve never found anywhere that makes a bloody mary as good as a typical Wisconsin townie dive bar. Since moving back to the DC area, I’ve been consistently disappointed in the bloodies. So for Easter brunch during the apocalypse, I took matters into my own hands. I added a little Maryland flair with an Old Bay rim.
I forgot to include the fancy Dietz & Watson pickles in this pic, oh well.
It’s also both my sister and my wife’s sis ter’s birthday today, so...
![]() 04/12/2020 at 13:08 |
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I haven’t taken a drink in 30 years, but it looks like you’ve taken matters seriously here.
![]() 04/12/2020 at 13:11 |
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Whoa. Whoa. Whoa.
Doesn’t an “authentic Wisconsin Bloody Mary” replace the stick of celery with a bratwurst?
![]() 04/12/2020 at 13:15 |
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Where’s the cheeseburger on a stick?
![]() 04/12/2020 at 13:16 |
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No, celery is an essential garnish. Many Wisconsin bars add things like jerky stick, cheese curds, or sometimes even pickled eggs, but never in lieu of celery. T his is a basic standard WI bloody, with a couple tweaks. Gotta have the hot sauce, Worcestershire sauce & horseradish, with celery, pickle, olives, a canned/pickled mushroom, and at least one lime and/or lemon wedge. I use (Food Lion knockoff) V8 juice instead of tomato juice for a lil extra flavor and the Old Bay rim for the kicker.
![]() 04/12/2020 at 13:16 |
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Man, I cant deal with Bloody Mary’s. I’ve tried it several times, first time while on travels in NYC, I cant even remember the bar, but I do know they had a happy hour with Bloody Mary’s and some other drink I cant remember the name of. I started off with a Bloody Mary and didn’t finish it. I did down a couple of the other drinks (it was champagne mixed with orange juice or something, I’m sure you know what I’m talking about).
Edit: Mimosa's, damnit!
![]() 04/12/2020 at 13:17 |
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If it’s great in Wisconsin, then that can only mean one thing. That it’s slightly better in Minnesota.
(kidding, sorta)
![]() 04/12/2020 at 13:18 |
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The problem is you never had a bloody in Wisconsin, duh. (Or made by someone who used to live there, like me.)
![]() 04/12/2020 at 13:19 |
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![]() 04/12/2020 at 13:21 |
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Horseradish. Well done.
I would add a salami stick, too, but I know that's not your thing. Looks fantastic!
![]() 04/12/2020 at 13:36 |
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The numbers don’t lie.
![]() 04/12/2020 at 14:03 |
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My favorite bloody mary is from Catalina island from the bar at The Isthmus. Been going there for years and it is the best I’ve ever had.
![]() 04/12/2020 at 14:12 |
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Little do you know, this is because downtown Madison, WI is on an isthmus between lakes Mendota and Monona.
![]() 04/12/2020 at 14:13 |
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I see nothing on this chart relevant to quality of bloody marys.
![]() 04/12/2020 at 14:17 |
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Must be an isthmus thing then.
![]() 04/12/2020 at 14:23 |
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![]() 04/12/2020 at 15:38 |
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I cosnider that an invitation and ypu can cosnider this me RSVPing back: Sure, of course I'll have a Wisconsin Mary!
![]() 04/12/2020 at 16:52 |
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This is your opportunity to make a Michelada.
![]() 04/12/2020 at 16:54 |
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Try a Michelada.
![]() 04/12/2020 at 17:34 |
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Mmmmmm, Michelada. I could so go for a good one right now, as I fire up the grill.
Unfortunately I don’t have any beer right now.
![]() 04/12/2020 at 18:02 |
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In a Wisconsin bloody the beer is on the side.
![]() 04/12/2020 at 18:31 |
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This post made me want to make one.
![]() 04/12/2020 at 18:34 |
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Aren’t you supposed to have cheese and pepperoni in it.