Locavore Makeover: The Bloody Mary

A morning cocktail that comes with bragging rights.

April 14, 2011

Give Linda’s Tavern—this is a picture of the bar’s bloody—a run for its money with homemade marys featuring local vodka and spicy pickled garnishes.

Next time you’re serving up brunch made from eggs laid in your backyard chicken coop and bread baked from organic Washington wheat and preserves preserved from local berries, remember that you can drink local too.

Here are four easy ways—okay three easy ways, and one more way that requires buying up half the grocery store—to localize your bloody marys.

1. Use local vodka
Truth be told, a bloody mary masks a spirit—rather than showcasing it—by design. So you could, theoretically, pour in cheap mass-produced vodka, but where is the fun in that?

Local artisanal vodkas include: Ebb and Flow from Sound Spirits in Interbay and Peabody Jones from Woodinville Whiskey, Bainbridge Organic Distillers makes one too as does Woodinville’s Soft Tail Spirits and Dry Fly in Spokane. All are listed in state liquor stores.

2. Rim the glass with all-natural sea salts
There are three or four sea salts from locally based Secret Stash that could work well in a bloody mary, but the obvious place to start is with its bloody mary sea salt, an additive-free mixture of sea salt, organic sun-dried tomatoes, paprika, cayenne pepper, wasabi powder, and celery salt.

3. Make your own Worcestershire sauce
This is a little hardcore, but once you go homemade Worcestershire, you never go back to the bottle. Okay, you might go back to the bottle because there are so many freaking ingredients involved. (Here is a recipe). But if you do have the bandwidth to make your own, and can source some of the ingredients from local purveyors, you are very impressive indeed.

4. Pickle your liver and your garnish.
Even if you aren’t into drinking local, you should consider ditching the celery stalk garnish. There is nothing exciting about a celery stalk. Woodring Orchards has a stand in Pike Place Market where you can sample all of its spicy pickles (called Parker Pickles). There’s pickled asparagus, pickled green beans, super-spicy wasabi pickles. They are all fantastic; they will all do wonders for your bloody mary.

Of course, you can always pickle your own veggies too. If that’s what you’re into, consider investing in this book.

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