Bloody Michelle
Bloody Michelle is a bloody ripper!
Bloody Michelle dwells in a delicious no man’s land. She is more rounded and mellow than a michelada and less thickly rich than a classic bloody mary. Okay, her country is less like no man’s land and more like everyone’s paradise.
Recipients: Friends who are squeamish about bloody maries due to their variable intensity and viscosity.
Type: Made in the glass, interactive.
INGREDIENTS
Celery salt
Half a lime or lemon
1 tablespoon (15 ml) of lime or lemon juice
1 sprig of celery
250 ml tomato juice
Freshly ground black pepper
Tabasco sauce
1 bottle of pilsner or other mild beer. If you have a Mexican pilsner, that’s great.
Ice
METHOD
Get out a tall tumbler glass. Sprinkle celery salt onto a saucer.
Cut your lime or lemon into wedges. Set aside two attractive wedges for later. Use an ugly one to moisten half the rim on your glasses then coat the wet parts by dipping them in celery salt.
Put three or four ice cubes in your glass.
Put 2-4 shakes of Tabasco sauce in the glass.
Pour one tablespoon (15ml) of lime or lemon juice in the glass.
Pour approximately 150-250ml tomato juice in each glass. You should stop pouring about 5cm from the top of the glass.
Grind pepper into each glass.
Pop your celery sprig into the glass.
Serve your glass of tomato juice mix with two lime/lemon wedges and a bottle of beer. Mix the beer into the glass as you drink and adjust to taste by squeezing in lime/lemon juice.
Bloody Michelle from above. The view right before your first sip.
OPTIONAL
The obvious option is to add a shot (30 ml) of vodka to the tomato mix (like a Bloody Mary) and it works perfectly well. Oh, and try tequila.
Some other options are offering your guests a pepper grinder and bottle of Tabasco Sauce so they can customise their own experience.
ANECDOTE
Sue and I took a chance on a Mexican restaurant’s specialty drink when in Austin, Texas in March 2017, on our way to Las Vegas to celebrate Sue’s birthday.
Bloody Michelle is the result of my scant memories of the first drink that night. It didn’t immediately strike me as delicious, but like all significant tastes, it prompted a niggling yearn. Sue loved it straight away and reminded me to work out a way to simplify and replicate the textural and taste sensation in our memories.
PRINT & SEND
