With 2015 coming to a close and the new year quickly approaching, have you given much thought to what you'll be drinking in 2016 (very serious question)?
I don't know about you, but I think Bloody Marys are always a good idea, at least when it comes to brunching on New Year's Day.
Now, most of you don't know this, but today marks exactly one year since I arrived in the Netherlands. So, this Bloody Mary is a little tribute to the wonderful country that's become my adopted home. We're tossing out the usual pickle spear, slice of bacon, cheeseburger slider, lobster claw or rack of ribs ;) and going Dutch with our garnish! And I can't think of a more "Dutch" garnish than fries and bitterballen - or a better sustenance on New Year's morning.
For the non-Dutchies reading, I assume you're familiar with fries but maybe not so familiar with bitterballen - a savory, meat-based snack comprised of beef, butter, flour, herbs and spices, then deep fried. Essentially delicious, deep fried gravy balls. Big thanks to Cafetaria Onder de Molen in Dordrect for supplying the fries and bitterballen. I consider them the tastiest and friendliest snack bar in the area.
Let's get mixing!
Ingredients (for one):
4 oz tomato juice
2 oz vodka
Juice of 1/4 a lime
3 dashes hot sauce
2 dashes Worcestershire sauce
1 tsp ground white pepper
1 tsp ground sea salt
2 tbsp ground sea salt on a plate
Bitterballen (recipe here, if you're feeling adventurous)
1) Run lime wedge along one side of a glass and roll in the sea salt, like you were salting a margarita glass.
2) In a cocktail shaker, mix together tomato juice, lime juice, vodka, hot sauce, Worcestershire sauce, white pepper and sea salt with ice, until chilled.
3) Pour mixture in the salted glass and add more ice if necessary.
4) Skewer 2 fries and 2 bitterballen on a large bbq skewer.
5) Garnish Dutch Bloody Mary with celery stock, bitterballen and fry skewer and lime.