I know what I need
Oct. 3rd, 2014 07:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceIt's October, the nights are drawing in; how am I not drinking Bloody Marys, that most autumnal of cocktails, in this most autumnal of seasons?
Never mind that we've been back up in the nineties today; temperature is not the point. As Tom Stoppard rightly told us, it has to do with a certain brownness at the edges of the day.
So here I am, and here we go. Tall glass, check. A generous measure of John's buddha's-hand vodka, check. Dollops of chilled tomato juice, check. Lots of Worcestershire sauce, check. Sherry? No sherry. More Worcestershire sauce, then: check*. A dash of something splendidly spicy**, check. Give it a stir, and start drinking. It doesn't need ice, or celery seed, or any other vegetation.
The pity of it is, in the time it takes to describe it? I've drunk the most of it already. And I was supposed to be working...
*There's a pub in Edinburgh that serves a Bloody Mary with a whole shotglass of Lea & Perrins stirred in. I ... don't use that much. But plenty, yes.
**My own Sriracha, in this instance. Does this differ, I wonder, from Tabasco, in any significant way except the heat-level? And can one, dare one make it with ghost peppers in the mix...?
Never mind that we've been back up in the nineties today; temperature is not the point. As Tom Stoppard rightly told us, it has to do with a certain brownness at the edges of the day.
So here I am, and here we go. Tall glass, check. A generous measure of John's buddha's-hand vodka, check. Dollops of chilled tomato juice, check. Lots of Worcestershire sauce, check. Sherry? No sherry. More Worcestershire sauce, then: check*. A dash of something splendidly spicy**, check. Give it a stir, and start drinking. It doesn't need ice, or celery seed, or any other vegetation.
The pity of it is, in the time it takes to describe it? I've drunk the most of it already. And I was supposed to be working...
*There's a pub in Edinburgh that serves a Bloody Mary with a whole shotglass of Lea & Perrins stirred in. I ... don't use that much. But plenty, yes.
**My own Sriracha, in this instance. Does this differ, I wonder, from Tabasco, in any significant way except the heat-level? And can one, dare one make it with ghost peppers in the mix...?