Sometimes, you just need a drink.
Now. Let’s take a moment to acknowledge that when I say “you”, I mean “me”, and when I say “need”, it’s akin to a pre-teenager “need”ing to wed Justin Bieber.
So basically, “you” (I) never “need” a drink. But doesn’t it sound refreshing?
It is not my intention to extol the virtues of functional alcoholism to the Internet masses (I’d like to think that results speak for themselves). Rather, it is to express that lately, I have found myself in a near-perpetual state of needing bloody marys.
Bloody marys! The unsung heroic beverage of brunch. While mimosas have their place—usually preceding a Sunday afternoon nap—bloody marys can be enthusiastically consumed at every hour (except business hours. Or so I hear). They’re savory, spicy, and, best of all, contain vodka—an essential nutrient that sometimes eludes those of us with day jobs. (Seriously though, I drink bloody marys for dinner sometimes. You can’t argue with multiple servings of vegetables as your evening meal. It’s health food.)
You probably wonder what this has to do with veganism. You are probably thinking, “Yes, Sugar, I already knew you were a lush. Clearly, all of your posts were penned [typed] in a state of mild inebriation. Why would I care that you decided to start adding tomato juice to your liquor?” But dear, loyal readers (all two of you): I have perfected the vegan bloody mary, and it tastes like some unprecedented genius [i.e., me] pureed a delicious gazpacho and spiked it with booze. And making a vegan mary is no small feat, given that Worcestershire–key in omnivorous marys–is an impermissible ingredient. So, without further hesitation, here it is: my perfect vegan mary.
To get down like the vegetable-loving lush you are, you will need:
After amassing your ingredients, the first question you need to ask yourself is: Do I want to salt the rim of my glass, like a fancypants mixologist? (The answer to this question is yes). To do so, you 1. Rub a lemon wedge along the rim of the glass; then 2. Invert your cup into a shallow container of salt and move it around to ensure even distribution.
You’ve been so patient. Let’s make the actual beverage.
1. Coat the inside of your glass with Tapatio (You could experiment with other hot sauces here, but it’s my suspicion that Sriracha would be too sweet and Tabasco would be too vinegar-y. Besides, how can you say no to a man in a sombrero?).
(Also! Traditionally, vegan/bloody marys are made in a highball glass; if you’re using one, you would still coat the inside of your cup with the hot sauce. I just used a martini glass because I like to pretend that I have class.)
2. Add a dash (maybe 1/4 teaspoon) of white pepper, a pinch of salt, and ice.
3. Pour your delicious, delicious vodka into that cup for about 1.5 seconds. Or use a shot glass to measure, if you want to be like that bartender you hate because (s)he makes weak drinks (do you not want to be tipped, people?) P.S. Tito’s is Barnivore-approved and delightful. And cheap!
4. Add V8*, another squeeze of lemon, and give it a stir.
5. It’s ready for your binge-drinking pleasure! I recommend garnishing with a celery stalk or carrot stick, if available. Right now, I need to go grocery shopping, so.
*If you are reticent to use V8, I understand. But: 1. I think V8 is delicious; and 2. It adds complexity (and sodium) that might be absent if we were using an organic vegetable juice. Still. I’ll try to get a little more creative in the future, okay?