Algonquin Bloody Mary

The Native American Algonquin tribe's name comes up frequently in the cocktail lexicon. Sometimes it indicates that there are North American fruits or liquors present in the drink (apple, or blackberry brandy, for instance.) At other times, it is used to signify that a drink recipe comes from Canada or Up-State New York regions, which is most likely for a Bloody Mary Recipe.

As I've said before on this blog, Canadian cocktails show that Canadians don't waste time when making drinks. It must be something about the cold weather, but it seems like they want to get their results quickly, perhaps to speed the warming intake of alcohol. With a shaken Old Fashioned and this stripped down Bloody Mary, I continue to press this assertion.

What we have here is a pretty basic Bloody Mary minus the emphasis on garnishes. Make the recipe exactly as follows and don't worry yourself about getting hungry for celery.

• 2 oz. vodka
• 4 oz. tomato juice
• salt to taste
• pepper to taste
• juice of half a lime (don't bother taking time to measure)
• 1 1/2 tsp. Worcester sauce
• 6-8 dashes Tabasco sauce
• 1 lime wedge

Combine all ingredients except lime wedge in a shaker with ice. Shake and strain over fresh ice in a highball glass. Garnish with lime wedge.