Bloody Good!

Today is New Year’s Day… and—Bloody Mary Day!
Invented in the early 1900s, the quintessential veggie cocktail has been known to cureth the hangover-eth. 
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Keep that cure-a-hangover thing in mind if you’re antsy for a trip out West. Our buds at Hash Kitchen in Arizona is the home to the biggest Bloody Mary Bar in the state.

That’s a lot of red. Or a lot of drunk folk. And with that desert heat, one needs refreshed.

They boast quite the impressive variety of infused in-house vodkas like: cucumber, jalapeno, pickle pepper, and cilantro lime. And this: 60 toppers! Think pickled eggs, fried ravioli, salami, bacon, sausage, etc…

It’s a foodie’s dream come true!

If Hash's drink is too much for you to wrap your head around, here's a more simple, yet effective recipe.
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Classic Bloody Mary

Ingredients:
6 ounces vodka
3 cups tomato juice
6 tablespoons fresh lemon juice
1 1/2 teaspoons horseradish
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco
6 lemon wedges

How to Make It:
In a pitcher, mix together the vodka, tomato juice, lemon juice, horseradish, Worcestershire sauce, salt, pepper, and Tabasco. Serve over ice in a tall glass with a lemon wedge.
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