Aspen Times Weekly Libation: DIY Bloody Mary Bar
HOMEMADE PREPARED HORSERADISH
Start to finish: 5 minutes
Makes about 1/2 cup
2-ounce piece peeled fresh horseradish, cut into 1-inch chunks
2 1/2 tablespoons distilled white vinegar
1⁄8 teaspoon kosher salt
In a food processor, process the horseradish until it is very finely chopped. Keeping your eyes averted when you remove the lid from the food processor, transfer the horseradish to a bowl and stir in the vinegar and salt. Let stand for 10 minutes before using.
– recipe by Sara Moulton/The Associated Press
In “researching” this week’s cover story, I had no choice but to sample Bloody Marys at watering holes near and far. In doing so, I came to a few conclusions. First, offseason is the season for drinking Bloody Marys, as lazy Sundays are perfect for day drinking and high season rarely allows for lazy Sundays. Second, all Bloody Marys are not created equal; I like mine spicy and filled to the brim with what equates to a full salad of veggies. And last, but not least, there is something very cool about mixing your own Bloody (thank you, Justice Snow’s, for keeping the Bloody Mary Bar alive in Aspen). With that in mind — and after realizing I cannot afford to drink Bloody Marys at bars all offseason — I’m going to stock my fridge with all the fixings to make my own Sunday morning eye-opener. On my shopping list: tomato juice (the jury is still out on which one), olives, pickles, celery, okra, salt, pepper, cayenne pepper, assorted hot sauces, Worcestershire sauce, Old Bay seasoning, bacon, shrimp, horseradish (I’m going to attempt to make my own after stumbling upon the recipe, right) … the list goes on and on. And, of course, I’m open to ideas. Email me at firstname.lastname@example.org.
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