Drink of the Week: Bloody Mary, the Rock and Roll Craft Show at Third Degree Glass Factory

bloodymary.jpg
User "Fanghong," Wikimedia Commons
The Rock and Roll Craft Show is held the weekend after Thanksgiving as an alternative to the whole "Black Friday" mess -- an opportunity to get some Christmas shopping done, buying unique, handmade items and supporting local artisans, all while avoiding becoming a stampede victim at a mall or department store.

I suspect another reason the craft show is so well-suited for this weekend is that many people have out-of-town guests they have to entertain, and any activity that gets everyone out of the house is a godsend. If you were wandering around the Third Degree Glass Factory on Sunday afternoon with your potential in-laws in tow because they still hadn't left, you would have needed a drink. Perhaps you would have had a Bloody Mary.

I'd taken a cue from a good friend, who when I met up with him at the craft show at round about one in the afternoon was already halfway into his Bloody Mary. I was feeling sullen about all the family time I had put in this week, and more than a little self-indulgent. I thought he had the right idea.

The Bloody Mary has two distinctions. First, it is a supposed hangover cure in the "hair of the dog" style. Second, it is one of the few universally accepted daytime drinks. Unless you want to catch sideways glances, you're probably not drinking at breakfast, with only two exceptions: a Mimosa or a Bloody Mary. Champagne diluted with orange juice hardly qualifies as a drink, but not so the Bloody Mary. I'm not sure what it is about tomato juice that transforms vodka into an acceptable accompaniment to scrambled eggs, but sometimes a Bloody Mary is just what the doctor ordered.

There are about a million ways to make a Bloody Mary, and every bartender has his or her preferred method. When I requested one at the craft show, the bartender asked, "How do you take it?"

I scanned my brain for the right response to this question. "On...the...rocks?"

"Spicy or not-so-spicy?" he clarified. This guy was serious. When I asked how he makes them, he replied, a little defensively, "You want my secret recipe?"


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