This summer I had the chance to visit Block Island (ah…so lovely, and here’s a picture of a Bloody Mary—and a fabulous one at that—from the ferry ride over) and it was there that my inspiration for talking about brunch, and all that it can be, was first kindled. THEN, as I mentioned last week, my Spain trip reminded me that brunch can be so many different kinds of food (tapas, tapas, and tapas!). And, so, I guess I’m still on a brunch kick, because I keep thinking about treats I enjoy for this fabulous midday meal (like the totally Barcelona-trip-inspired Gambas al Ajillo  I wrote about last Sunday on my inthekitchwitharlen.blogspot  blog!).
I’m still thinking that the sky’s the limit when it comes to what you can serve…BUT I can’t help but think that Bloody Marys—or in this case, Bloody Marías—are a always a great brunch addition. This Mexican cousin of the more prominent vodka-enhanced tomato concoction (from my first cocktail book, Mambo Mixers! ) with the addition of the tequila, gives the drink a different kind of taste (you can actually taste the alcohol!). Well, just like it’s fun to play with food, it’s also fun to play with sips (with and without alcohol!). ¡Buen provecho! Enjoy!
- Ice cubes
- 2 ounces tequila
- 4 ounces tomato juice
- Juice of 1/2 lemon
- Juice of 1/2 lime
- 1 to 2 dashes of Tabasco
- Coarse salt to taste
- 1 celery stalk or half-moon lime slice for garnish
- Combine all of the ingredients (except the celery stalk or lime slice) in a shaker.
- Pour into a tall glass, garnish, and serve!