How to Make the Perfect Bloody Mary
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The Bloody Mary has seen a real renaissance in the past few years. A staple of the classic brunch, the Bloody Mary gained popularity as more and more people have decided that a Saturday or Sunday morning is best spent with eggs, bacon, and vodka. Not only do I agree that this is the best possible way to spend any and all weekend mornings, I insist that more often than not, you make it your duty to do brunch at home instead of a restaurant. And what does that mean, my friends? For one thing, there’s no tipping required. And yes, you’ll have to mix up your own Bloody Marys.
If you thought your neighborhood brunch spot was the only place that could provide you with this sustenance, you are only slightly mistaken. Most restaurants may have a signature recipe, but you can have one, too! The beauty of the Bloody Mary is that everyone likes it a different way — spicier, heavy on the horseradish or the worcestershire, etc. No matter what, there IS a way to achieve Bloody Mary greatness in your own home. When your friends start to suggest that you host brunch every weekend, rather than joining the brunching throngs in a restaurant, you’ll know the mission has been accomplished.
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