The Bloody Mary
While Champagne is traditional for New Year’s Eve, so much else gets slurped down in between toasts that come morning only one remedy is suited for the sins of the night before. In the tassel-loafer panhandle of Connecticut from which I hail, a riot would break out were there a lack of Bloody Mary ingredients at dawn on New Year’s Day. The bright-red highball with the gory name contains the makings of a sublime restorative: vitamins (tomato juice), palate stimulants (hot spices) and hair of the dog (vodka). But it took surprisingly long to catch on. Not old enough to be a real classic (tomato juice wasn’t available until 1917), nor strictly a cocktail (no bitters), …
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