Welcome to Mel's Bar!
I named this site after my daughter, Melissa. She worked her way thru grad school as a bar tender and I must admit, makes a great Margarita in addition to some other specialties. I will be populating this site with that recipe as well as my favorite Chesapeake Bloody Mary recipe which incorporates clam juice and horse-radish. Come back here in a week or two to find these and a few more.
And as Melissa, my former colleagues at Miller and I say:
"Please remember -- ALWAYS Drink Responsibly, and NEVER Drink and Drive!"
Check out some of the Bloody Mary's I have sampled in my travels below. My quest is to find the perfect Bloody Mary - my own recipe comes close, but perfection is almost never achieved, so I continue to search, . . .
If you are like me, you enjoy a good Bloody Mary once in
a while. Some like them in the morning,
others just have them as a drink of choice anytime.
I have sampled Bloody’s around the world, and found that one of the
best is made right here in
As good as the Morton’s Bloody Mary is,
I have a few modifications that make it even better.
And by the way, you must have a beer chaser with your Bloody Mary.
I arrived in Wisconsin (due to my work) in 1981, and one of the first
things I noticed, besides the Friday Night Fish Fry’s (that’s another
story), was that when you order a Bloody out here you almost always get a 4 oz
chaser of beer to go with it. Try
it, you’ll like it. It really
compliments the drink.
“So, how does Captain Ken make a Bloody Mary?” You ask. First things first. Here is a list of ingredients you will need:
Ken’s Bloody Mary
step is very important
(If you don’t do this step first, you won’t be able to do it
later): Pour the teaspoon of
celery salt, the quarter teaspoon of Bay Seasoning, and the pinch of pepper on a plate
and mix. Spread this dry mix out
in a donut shape about the diameter of your glass.
the entire rim of your glass with the lemon quarter then turn the glass over
and rub the rim in the Celery salt mixture -it will stick to the rim (now you
see why this might be difficult if the drink is made up already).
to mix the liquid ingredients and the horse radish in the glass before I add
the ice cubes. Others add the ice
cubes first. I don’t know if it
matters, but I can mix the drink better without the cubes in the way.
Add the cubes and sprinkle celery salt,
best garnish for your Bloody Mary? That
again, is a matter of opinion. I
like this one:
are garnished with a stalk of celery plus something I call “a
mini-meal on a toothpick,” like they do at Morton’s.
The stalk of celery is easy. For
the mini-meal, use one large, cooked, peeled shrimp; a slice of Kosher pickle
(a long quarter slice); a green olive stuffed with pimento; and a small square
of beef jerky (about 1’x1”xi/4”). Push
all this stuff on a toothpick and lay it across the top of the glass, with the
pickle down in the drink.
Finally, experiment. Bloody Mary’s are great drinks to improvise with. The basic vodka and tomato juice can be spiced up with a lot of different ingredients which you can pick and choose. Vary the proportions to your own taste. And the garnishes can be just as varied.
At the right: A rather weak cousin of Captain Ken's Bloody Mary, served at the Pentwater Yacht Club in Michigan. Note the 12 oz Beer Chaser in foreground.
At left is a great Brazilian Drink. Anyone know the name? Stay tuned.
We have a winner!
Chief Tahamont, of San Jose CA has correctly named the drink:
It is a "Caipirinha." This flavorful drink hails from Brazil and goes down so easy that you must really gage yourself, or you will find yourself incapable of walking.
First place prize for the Chief is a two day visit from Captain Ken (yours truly). My wife got second prize - (she forgot the first "i") and that is to spend the rest of her life with me.
This page was last edited on 03/3/2007