The Best Dressed Bloody Mary

The Best Dressed Bloody Mary

by Maren Swanson

Ok, If you're anything like me, you'll agree that having a Bloody Mary after a brutal night on the town is like finding a pot of gold at the end of the hangover rainbow. "Hair of the Dog" and "Bloody Mary" may not be the sexiest of titles for drinks, but somehow they sound like music to my ears - especially when my ears are ringing from the drink fest the night before. I've tried many Marys; everywhere from dive bars to beach resorts to five-star restaurants, and from all of my tastings I've created what I call, "The Best Dressed Bloody Mary." Garnishes and flavor are key.

When I'm in charge of creating my own at-home cocktail, I may take some shorts cuts, but I also use care. In theory, I would love to make a intricate "from scratch" Mary, but who has the patence when you are slighty slow, tired and insanely hungry and thirty? So, here is my approach. I take a reputable store bought brand Bloody Mary Mix, add a good quaility vodka, and then add some special ingredients to make the perfect brunch cure-all. This recipe and the ingredients are also a great idea if you want to have a Bloody Mary buffet with friends.

In a cocktail shaker with ice, pour in 2oz of your vodka preference and then add 5oz of your favorite Mary mix. I make and shake to order, btw. Next, I add the juice of 1 large lemon wedge, 4 dashes each of hot sauce and Worcestershire sauce, and peperoncini juice to taste.

Once all of the ingredients are in, transfer the mixture into a serving glass and then return to the mixing tin (try this 4 to 5 times) in order to properly blend all of the ingredients. Lastly, you will add all of the edible garnishes to the drink - this is what makes is "best dressed" and a definite crowd pleaser. I purchase my shrimp pre-cooked and peeled at a grocery strore that I trust when in comes to purchasing seafood. Before adding the shrimp, I season it with an everday seasoning blend (feel free to use cajun spices, too) and then add the peperonicini slices, stuffed olives (I prefer jalepeno or garlic), lemon wedge and freshly ground pepper on top.

Now, everyone has certain garnishes and ingredients that they love in their Mary, so feel free to add or adjust as you go because, ultimately, this is your drink! And remember: taste, taste and taste as you go! The thoughful garnishes on this Bloody Mary will leave you and your guests satisfied and impressed.

Cheers!

The Hungry Cat

March 7th, 2012

Ok, I just heard about this and I had to share it with everyone. Tomorrow, March 8th, The Hungry Cat (Hollywood location only) will be offering ALL day happy hour and $1 oysters (normally $15 for a half dozen) for their 7 year anniversary. During their normal happy hour you can enjoy $3 beer (PBR, Bud Light, Tecate), $5 well drinks, $6 red or white wine and $7 specialty cocktails, along with $5 bar appetizers.

So what are you waiting for?! Head on over to their Hollywood location at: 1535 N Vine St for some great deals and delicious seafood. Oh, and this (me) hungry cat will be there, too!

The Hungry Cat

1535 N Vine St
Los Angeles, CA 90028

(323) 465-2424

HOLLYWOOD HAPPY HOURS

LOS ANGELES HAPPY HOURS

Melon Baller Mojito

Melon Baller Mojito

by Maren Swanson

Even though we are still technically enduring winter in LA, I ended up turning on my air conditioner yesterday to cool down my place. The sun was crazy hot that day, and I was ready for a cold and refreshing cocktail. My apartment was beginning to feel like that melting Perrier commercial and it was just the beginning of March! So, I headed to the corner Gelson's to scout for some fun fruit to play with (I'd overslept the Farmer's Market on Sunday).

Cantaloupe called out to me, so I picked up the glorious melon, along with a few other ingredients and proceded home for a solo Iron Chef mixology competion: me vs. the cantaloupe. So here it is: Melon Baller Mojito. I hope you enjoy it as much as I did.

Cut the cantaloupe in half and scrape out the seeds. Once halved, slice the melon into cubes and place them into a food processor or blender. Pulse or blend until smooth.

Measure out 1 cup of the cantaloupe puree along with 1cup of puree and boil for 1-2 minutes. Take the puree off of the stove, skim of the foam and let rest until cool - this is your cataloupe syrup. Tip: freeze the leftover cantaloupe syrup in ice trays for future use.

Cut the lime into even wedges. De-stem the mint leaves.

In a tall glass, layer 5-7 mint leaves, 2 lime wedges and 3 cantaloupe cubes: muddle. Next, add 1/2 oz of the cantaloupe syrup, 2 tiny splashes of Roses Lime Juice, 2oz of Rum. Add ice and pour into a shaker - shake hard twice and strain into a new glass of fresh ice.

Top remaining empty space of the mojito with club soda and garnish with a mint leave and cantaloupe cube! Very important tip: enjoy!

Love Happy Hour - A Stroll Down Margarita Lane at El Coyote - Margarita Mondays at El Coyote

Love Happy Hour - A Stroll Down Margarita Lane at El Coyote - Margarita Mondays at El Coyote

El Coyote – Mid Wilshire – Margarita Mondays – March 1st, 2012

by Maren Swanson

Last week I found myself at a beverage crossroads: coffee or margaritas?

It was late afternoon on a Monday and I stood right in between a

Coffee Bean & Tea Leaf and El Coyote in the Mid Wilshire district of Los Angeles. Decisions, decisions…

The sun was beginning to set and suddenly a slight breeze chilled me. Boom.

Margaritas at El Coyote equaled inside warmth, I rationalized to my boyfriend,

and we continued through the old school Spanish structure built in 1931.

Past the game-filled gift shop in the front entry way stood a dark bar with Latin charm.

Colored glass bottles lined the walls, providing just enough light to make our way to the worn red booth.

I was stoked - old school, baby. On our table I noticed a sign with the words: Margarita Mondays.

For $4.50 we could choose from the house margarita or house fruit-flavored margaritas

all day, 11:30am - 10pm. Were these the same prices they had charged in the 1930’s?!

I wasn’t about to ask. The bartender also explained that for a few dollars more we could

order a “scratch” margarita made from fresh fruit and no mixes, including a higher-end tequila.

For research purposes we ordered both, along with a side of chunky guacamole and chips

(they actually offer chunky or whipped guac). It was also adorable that one of the older

senoritas swung by to offer us a refill on the chips.

The flavor of the house margarita made from the well tequila and mix was expected,

but still tasty, but the guacamole was delicious. Barely-mashed avocados with hints

of lime juice were a great pair with the hot-salted tortilla chips and my icy cocktail.

Our “scratch” margarita had the two of us ready to pay the check and head home as

soon as possible. Note: this was not a bad thing – our new drink was crazy strong,

if you catch my drift.

After we paid the bill and were headed outside, a sign on the bar door displayed

some short-term flavored vodka specials that were going on, too. For $5, you

could purchase premium vodkas such as Ketel One Orange, Grey Goose Le Citron,

Imperia vodka and more.

If you are looking for a fun “old” spot in LA, give El Coyote a try.

The valet is cheap and so are the Margarita Mondays.

El Coyote

7312 Beverly Blvd
Los Angeles, CA 90036

(323) 939-2255

LOS ANGELES HAPPY HOURS