Kingsley Amis, a prolific writer and, by his own estimation, one of the foremost drunks of his time, had much excellent information to impart on the subject of drink.
“The Bloody Mary,” he wrote in his 1983 Everyday Drinking, “is a delicious and most sustaining concoction, universally popular, just the thing for a Sunday morning party or pre-brunch session — or indeed any time when the afternoon is vacant.”
When mixing up a batch for a party, Amis advised going to a bit more trouble than the barest-of-bare vodka + tomato juice + Worcester sauce. (“Perfectly good as that is,” he added.)
We concur. But understanding the desire, on a wobbly Saturday morning, for minimal effort and maximum enjoyment, we decided to stop by the farmers’ market for the sweetest, juiciest, mid-summer tomatoes we could find and mix up a batch of Bloody Mary Mix that’s the very essence of summer. And to which you can simply add ice and either vodka or tequila.
The mixture is now in our beer fridge, along with a variety of conversation starting (or full-mouth conversation-ending) mixed pickles: watermelon rinds, cornichons, garlic scapes, ramps.
Beer lovers may instead turn to the Michelada, otherwise known as the Beer Mary: a Mexican lager paired with Bloody Mary Mix. Interesting pickles and a salted rim again make for a more-perfect outcome. (El Sully from 21st Amendment Brewing is one of our favorites cervezas, and we’ve stocked the fridge with it.)
Whichever your beverage of choice, we hope we’ve offered a relaxing entryway into the weekend. Or, a welcome finish to what you started the night before.
Amis advised, in his 1973 On Drink: “About 12:30, firmly take a hair (or better, in Cyril Connolly’s phrase, a tuft) of the dog that bit you. The dog, by the way, is of no particular breed: there is no obligation to go for the same drink as the one you were mainly punishing the night before.”
However, he added, “A lot of people will feel better after one or two Bloody Marys. Simply because they expect to.”