Barrett's Mixology: Bloody Mary

Monday, October 22, 2001

The Untersburg Bloody Mary

2-3 oz Smirnoff (4 oz if it's before 10 am)
4 oz fresh tomato juice
5 dashes of Tabasco
1/2 dashes Worcestershire
1 slice lime
1 pinch oregano
1 pinch garlic powder
1 pinch salt
1 pinch ground white pepper

Mix in a tumbler with ice, strain into a tallboy and add a stalk of celery.

After a long climb up the highest mountain in Salzburg, Austria, my four companions and myself rejoiced upon the appearance of a quaint outdoors bar. The bartender was fairly young, but his experience was unsurpassed. I watched him make my mid-morning appetizer with gleeful exuberance and made a mental note for each ingredient. I've been to several Bloody Mary mix contests, and no other mix has even come close to the one in Salzburg, where I learned to love this drink.

Barrett's Mixology: Bloody Mary

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