It all started with a few pickles, and the next thing I knew, I was putting entire fried chickens in my Bloody Marys. A full-out garnish war in Milwaukee has ensued.
Since its conception in 1969, the sodium-ridden, tomato-based Calgary cocktail has become one of Canada's most popular cocktails, but it's not what's inside that makes it great. The garnishes alone make this the Liberace of all Canadian libations.
The Bloody Batra swaps the traditional Bloody Mary’s hot sauce and lemon juice in favour of Eastern-inspired ingredients like chili and mustard seeds.
I've never been convinced of the Bloody Mary as a hangover cure—there’s something about drinking a vegetable that just seems inherently wrong. That was until I tried bartender David Beatty's version.
The man who started Milwaukee's epic Bloody Mary garnish wars has gone as far as adding whole fried chickens on top of his Bloodys.
A little swig of tomato juice here, a little dash Tabasco hot sauce there, and voilà—you’ve made one of the best Bloody Marys in all of New York.
In this episode, the guys from Campo Baja down in Mexico City show us how to make the perfect hangover cure.