Comments on: Phoodie Editor’s Mind Blown By Finding Best Bloody Mary In The City After Three Years On Its Trail

By: Jill

Jill — Mon, 09 Mar 2009 19:44:38 +0000

I have to say, I 100% agree about the awesomeness of the Standard Tap Bloody Mary. Though, I always get mine as a Bloody Maria (tequila instead of vodka). I like the extra kick of the tequila rather than the same ol’, same ol’ of vodka. Try it next time, if you’re a tequila fan. You will not be disappointed.

By: Chuck

Chuck — Wed, 04 Mar 2009 02:21:49 +0000

Joe,

Thanks for your kudos.

If you do an update or re-visit of bloody article, have great recipe…

“Crabanero cocktail”

Crab-0n

Chuck

Crabanero

By: DEWarden

DEWarden — Mon, 28 Apr 2008 13:51:54 +0000

Sounds like a Bloody Mary mix-off is in order. I will happily be a judge

Beef consomme, eh? And Jamon Serrano? What’s the vegetarian option?

By: Juan(derful)

Juan(derful) — Sun, 27 Apr 2008 02:57:58 +0000

Tomorrow we’re starting Brunch at Tinto @ 20th and Samson, and we have, I must say a pretty nice Bloody on there. It has beef consomme in it. Which at first, you cant really taste it but then the after effect is like a full mouth feel, kind a like MSG. And we’re shaving some dried up Jamon Serrano(like Prosciutto) on top. It’s pretty damn delicious and I really can’t say I’m a hug fan of Bloody’s. I will be behind the bar tomorrow but I did’nt come up with this one(so I’m not tooting my own here).

By: Want to read but cant

Want to read but cant — Fri, 25 Apr 2008 17:04:30 +0000

Can you guys consider changing your background? Its so hard to read…

By: cheesesteak the impaler

cheesesteak the impaler — Fri, 25 Apr 2008 15:29:15 +0000

Bad food blogger: pics or the drink doesn’t exist. Particularly in this case as the brown note has me skeptical. I mean, is a Bloody Mary still a Bloody Mary if it shifts out of the red spectrum into different BM territory? I’m also unclear on this “slurry” that seems to be belted to the Phoodie/Joey BM cocktail bible. In my old school cocktail manual library, a good BM should have a lil’ grit to it from the solids, but what you’re talking about here sounds more like a salsa minus the fresh chopped chilis or even a gazpacho, to riff on Elizabeth.

Maybe it’s a generational thing, and I’m not talking about the proper biological birth placement of the Phoodiefounder in GenX but the GenY marketplace that dwarfs its elder/smarter precursor. In all things the millenials seem to have never been taught the quantity/quality thing. Throwing it all in with the kitchen sink and calling it a “mash up” may not be good, just excessive.

And thanks an effin lot for blowing the Society Hill Hotel as a low key Sat. afternoon hang. Back to the kitchen sink thing, all need not be revealed.

By: Dawn Warden

Dawn Warden — Fri, 25 Apr 2008 13:49:57 +0000

I am getting addicted to this site. Great job Joey (and you owe me a phone call). I am so going to check out this Bloody Mary ASAP. Sounds tasty, though I question the cheap vodka angle. I mean, obviously we’re not going with the Goose, Belvedere or some other high end brand, but, maybe Stoli pepper or Absolut Citron?

Yum, and after this work week – I am ready for one now!

Thanks for the tip.

By: Elizabeth

Elizabeth — Thu, 24 Apr 2008 23:27:20 +0000

I’ll tell you straight off: I’m not a Bloody Mary fan. There’s always been something about tomato juice that, to me, made it all seem more gazpacho than cocktail and I’ve had too many bad, overpriced Marys to really devote myself to the cause. But this is an inspired memoir. I could say “you had me at Old Bay,” but that’s oversimplifying; the lime juice being clearly superior to lemon caught my eye, but the meshugga addition of leavening the whole mix with some mystery beer has intrigued me. This weekend, I shall praise Mary. Nice work, Phoodie.