Rule #1: Start with a good foundation. Unlike a good martini, we want you to stir, not shake, your Bloody Mary. If you’re making your own base, use high quality tomato juice. If you are short on time, go ahead and enhance a bottled mix with fresh ingredients. Spice up the mix by adding BBQ sauce for tang, or chopped cilantro for a fresh kick. If you really want to kick it up, concoct your mix in advance, give it a good stir, and let the different flavors marinate overnight.
Rule #2: Get Creative. The variations are endless, ranging from classic cracked black pepper, horseradish and lemon wedges to upgraded pickled jalapenos, candied bacon strips, and Sriracha. Set up a generous DIY buffet for guests to design their own cocktails. Along with the staples, offer a Slim Jim swizzle stick to replace celery. Line up different hot sauces, ranging from mild to burn-your-mouth hot. Rim glasses with Old Bay seasoning or a mixture of smoked paprika and kosher salt. Plate up cheese cubes, cured meat, and pickled vegetables. Stock multiple vodka brands to let guests truly customize their cocktail.
Rule #3: Stack the skewer. Once your Bloody Mary bar is up and running, we recommend stuffing your glass to the brim with tasty trimmings. A Bloody Mary is basically a pre-brunch appetizer. The only thing more delicious than a mixture of tomato juice and vodka is an overflowing glass of bite-sized cheese cubes. Heck, toss a fresh oyster in for good measure. Or, if you are crazy like us, throw a piece of fried chicken on top.