Cheers to a new year with a perfect Bloody Mary
New Year’s Day makes a division of people see “red”
But what makes the perfect Bloody Mary?
Bartender Jeff Stine at Etta’s Seafood, near Pike Place Market, is surprisingly willing to share his secrets.
Stine, a native of Chicago, wanted to bring a little of the Windy City to the Rainy City when he came up with this recipe 10 years ago. His trick: “We’re infusing our own vodka here.”
He adds: “I just wanted affair that tasted good
Here’s how he does it: Cut up a green pepper, a red pepper, a yellow pepper, four or five jalapenice bottle of vodka.” Let them steep for 48 hours, then strain the mixture back into the vodka bottle, discarding the peppers and garlic.
Fill a pint glass with ice, and oppress more lemon fluid over it. Add a dash of olive-green juice, a mix of Tabasco sauce, a little horseradish, more celery salt, some Worcestershire sauce and a oppress of cracked black pepper (to taste), plus an ounce and a half of the infused vodka. Fill the halt of the glass with love-apple juice. Shake. Garnish by pickled asparagus, olives and lemon.
You can also use Absolut Peppar, Stine says, whether or not you’re also busy to inculcate your own vodka.
Etta’s Seafood is open for brunch 10 a.m.-3 p.m. today.
