Bloody Marys 2 Ways: Sriracha Basil Lime & Smoky Cajun Bacon

Thanks to Brighton Ski Team for this great photo of the racers at last year's Grand Targhee race.

Thanks to Brighton Ski Team for this great photo of the racers at last year’s Grand Targhee race.

Last Spring, I wrote about our [mis]adventures at Grand Targhee with my boys’ downhill race team, the Brighton Competition Team, and shared a recipe for a traditional spicy Bloody Mary.The madness has continued yet again this season, with both kids competing in alpine race events all over the place. Usually on different mountains on the same day. #FML. The Macallan has finally embraced Google calendar and we’ve synched up our lives to get the boys where they need to go.

Slope-side selfie

Slope-side selfie

Over President’s Day weekend—one of the busiest weekends at every ski resort, just sayin’ in case you are already making vacation plans for next year—my older son Tim Collins raced slalom and giant slalom at Snowbird. One of my favorite traditions of ski racing, and hell, any outdoor sporting event, is the tailgate party. In the past year, our home mountain team has paired up with Summit Ski Team of Park City and put on a seriously festive tailgating party, that is [dare I say it] the envy of other race teams. Well, at least we have the best bar and loudest cowbells.

Summit Ski Team's fantastic "GrillSki" [patent pending, I'm sure].

Summit Ski Team’s fantastic “GrillSki” [patent pending, I’m sure].

Think of moving everything from your truck ONTO the mountain at whatever resort you are visiting: tents, chairs, tables, grills, coolers, bars. You name it. A parent on the Summit team has even become the envy of pretty much every race dad in the Intermountain Division by mounting a grill on SKIS = the GrillSki. Yes, you can slide your grill to the tailgate spot. Ingenious. It’s up there with the ‘shot ski’ as best re-appropriation of old gear.

On Monday, our family’s contributions to the party were a couple of different kinds of Bloody Mary mix and an XL bottle of vodka. Each of these recipes makes about 1 quart, so increase quantities as needed.  A plastic gallon jug, for instance, is perfect for pouring mixers for a crowd. If we’ve got the space and muscle, I like bringing pint Mason jars to serve the drinks; just put ice and all of your ingredients into the individual jars and they become both the shaker and the glass. Keep all the lids on hand to seal up the jars for mess-free clean up and transport.

Bloody Mary Bar

Bloody Mary Bar

Sriracha-Lime-Thai Basil Bloody Mary Mix

As one race dad said, “This isn’t a cocktail. This is the best freakin’ breakfast I ever had in a glass.” Aw, y’all say the sweetest things.

3 ½ cups [about 28 oz. +/-] tomato juice or original V8 juice

¼ cup Sriracha hot sauce

½ cup packed [about 2 large heads] Thai basil leaves

4 scallions

Juice of 3 fresh limes

Sriracha Bloody Mary with Lime, Thai Basil, and Scallions

Sriracha Bloody Mary with Lime, Thai Basil, and Scallions

To a small food processor [or large-mouthed quart jar so you can use a stick blender] add all ingredients EXCEPT for the tomato juice. Blend thoroughly, until basil and onions are minced but not a gooey slushy mess. Add herb mix to the quart jar along with tomato juice, replace lid, and shake to combine. Add some crushed black pepper and sea salt to taste. Mix up with a ratio of 2 parts Bloody Mary mix to one part vodka. Serve over ice. Garnish with a sprig of Thai basil and a slivered scallion.

Cajun Smoky Bacon Bloody Mary Mix

You can either make your own bacon salt—cook down 3-4 strips of smoked bacon until crispy, drain on paper towels and cool, then add to a food processor with a pinch of smoked paprika and ¼ cup kosher salt and buzz until all minced together—or use a commercially available blend. If you have time, infuse your vodka by adding all those leftover bacon drippings to 2 cups vodka, chill for a couple of days, and then strain through a double layer of cheesecloth before use.

3 ½ cups [about 28 oz. +/-] tomato juice or original V8 juice

¼ cup Crystal [or other Louisiana-type] hot sauce

1 Tbs. smoked paprika

1 Tbs. bacon salt [plus additional for dipping the rim of the cup]

2 tsp. liquid smoke

Juice of 1 large fresh lemon

Cajun Smoky Bacon Bloody Mary. Great slope-side or during your next ski tuning session.

Cajun Smoky Bacon Bloody Mary. Great slope-side or during your next ski tuning session.

Combine all ingredients in a quart Mason jar and shake like crazy. If desired, rub the rim of the cup/glass with a lemon wedge and dip in additional bacon salt. Mix up with a ratio of 2 parts Bloody Mary mix to one part vodka. Serve over ice, and garnish with pickled okra, a strip of bacon, olives, or whatever you’ve got on hand.

Thanks BST for this photo of my racer!

Thanks BST for this photo of my racer!

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Superlative Slope-side Bloody Mary*:

Bloody Mary

Bloody Mary

Spring brings along with it the dubious refined culture of the mid-day cocktail.  Think mint juleps, Planter’s punch, mojitos, and of course the hangover brunch standards:  Mimosas and Bloody Marys.  In my Memphis-based undergraduate days, we trained during much of the year to get ready for  studied diligently, then barely survived enjoyed a series of late semester parties, culminating in a music festival called “Rites of Spring.”  Awfully pagan for a church affiliated private liberal arts school, hmmm?  Good times.

I’ve moderated my own daytime drinking propensity in the decades years since in response to semi-responsible adulthood: graduate school, keeping a job, parenthood, PTA meetings, those goddamn pesky “empty” alcohol calories that every fascist nutritional resource tells you will haunt you and your belly fat thighs ass liver and muffin top mid-section forever.  And they do, my friends, they do.

But there are certain events in one’s life that call out for the return of day drinking an occasional mid-afternoon cocktail in its inherent subversive naughty splendor:  Super Bowl Sunday.  Mardi Gras.  The Kentucky Derby.   Volunteering at your kids’ school for “Pioneer Week” field trips.  Independence Day.

And, here in my adopted mountain home:  Spring Skiing.

Thanks to Brighton Ski Team for this great photo of the racers!

Thanks to Brighton Ski Team for this great photo of the racers!

Case in point.  Our family unit ventured to Grand Targhee, WY last weekend for an extended ‘Spring Fling’ two-day ski race event in which our older son, Tim Collins, competed.  We met up with about 10 other families from our home mountain and awesome guests.  We arrived at the mountain at 8:30 am each day to get our kids outfitted with their race speed suits, their racing bibs, their surly attitudes, and their appropriately-waxed skis.  Then the parents took turns trudging up the slope to set up a ‘base camp’ at the race finish—a good 200 yards straight uphill.  My man The Macallan valiantly delivered tent poles, coolers, and backpacks.  I mercilessly nagged supervised, and tried to finish my coffee before it cooled.

Waiting at the tent each morning after a couple of runs by noon, were the combined efforts of a few but mighty genius minds:  Gallons (yes, gallons!!) a pitcher of super-peppery homemade Bloody Mary mix,  several quarts of hooch hidden in duffle bags a bottle of Five Wives Vodka (Utah’s own artisan spirit), and some jalapeño-stuffed green olives for garnish.   Served in red Solo cups  non-breakable slope-side beverage containers, this was, my friends, the nectar of the ski gods.  Ullr and Loki were undoubtedly looking after us in their own pagan fashion:  Rites of Spring, now all grown up.  Kinda.

Slope-side Bloody Mary (makes 1, multiply as needed for your crowd) 

When I’m at home, I add a bacon-salt rim to the glass, just ‘cause you can and it’s delicious (Hello?  Bacon + salt !?).  Also great with Old Bay Seasoning.

In a cocktail shaker with 3-4 cubes ice add:

2 oz. vodka

One 5.5 oz. can original V8 juice

½  tsp. fresh lemon juice

¼ tsp. prepared horseradish

2 dashes Worcestershire sauce

2 dashes hot sauce (I like Crystal)

1 tsp. Okra pickle juice or green olive juice

A couple of generous cranks of fresh-ground coarse black peppercorns

A generous shake of bacon salt or Old Bay Seasoning

Shake until combined.  Pour the whole shaker into a heavy glass or red Solo cup.  Garnish with pickled okra and/or several skewered green olives.

Until next ski season, SKOL and Slainté, my friends! 

*Please imbibe responsibly, and for cripes sake watch your sodium levels.  We’re not getting any younger, you know.  Geez.