Lamplighters' Bloody Marys

What do you eat and drink on the playa? Share ideas, recipes and advice here.

Lamplighters' Bloody Marys

Postby Turnip » Wed Oct 13, 2010 11:16 am

In 2009 I had the worlds best Bloody Mary at Lamplighter's Village.

I'm not sure if it's because everything just tastes better when you're on the playa, but I can't come close to recreating it on my own...

It was painfully spicy, thick and poured over ice, not crushed.

Does anyone have any insight on this amazing concoction? And more importantly, are you willing to share your secrets? :wink:
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Postby TomServo » Wed Oct 13, 2010 12:09 pm

Well, its not a secret, but beef boullion added to your basic bloody mary recipe, makes it soo much better!

http://recipecircus.com/recipes/Harper/ ... _Mary.html
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Postby DesertRat » Wed Oct 13, 2010 7:35 pm

I made them this year (for lamplighters, 200 gals.) if you have recipe questions
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Postby C.f.M. » Thu Oct 14, 2010 6:37 am

DesertRat wrote: if you have recipe questions



Does anyone have any insight on this amazing concoction? And more importantly, are you willing to share your secrets?


I think they have two questions...
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Postby Bob » Thu Oct 14, 2010 8:54 am

Kerosene, probably.
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Postby DesertRat » Thu Oct 14, 2010 4:27 pm

Pretty standard w/ a few suprises:

tomato juice
celery salt
worchestershire sauce
lots of horseradish
pepper
tobasco
pickled green beans and peppers
a-1 steak sauce
celery
cheap vodka
lime juice

the pickled veggies 'made' the drink for me.

e: we added more horseradish and a-1 at the end of the serving line for those who wanted more kick
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Postby junglesmacks » Thu Oct 14, 2010 5:10 pm

YUM..

I bet the A-1 Bold would give a nice kick.

Wanna share your ratios or quantities?
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Postby DesertRat » Thu Oct 14, 2010 5:32 pm

lol, well we made 'em in 5 gallon buckets....that recipe was:

tomato juice til about 4" from the top. One largish bottle of worchestershire, 1/4 bottle of lime juice, level water dipper of horseradish, 1/2 handful of pepper, 1/4 handful of celery salt, about 1/4 small bottle of tobasco, stir and taste and add horseradish to it til it was "right" -- very subjective. Vodka was added drink by drink which ended up being dumb because our bartenders got drunk and overpoured like crazy. We ended up just adding vodka to the mix at the end :)

Added the veggies, more horseradish and a-1 as garnishes at the end of the line.

Were I to make just one, it would be: 2 shots vodka in pint glass, ice to the top. 4 tblespns worchestershire, capful of lime juice, 1 tblepsn horseradish, 2 tblespns A-1, four good shakes of pepper, 2 good shakes celery salt, 2-3 good shakes of tobasco, fill w/ tomato juice and celery to stir. Pickled veggies and maybe an olive or two. Mess with the ingredients til it pleases you (I like more a-1)
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Postby junglesmacks » Thu Oct 14, 2010 6:00 pm

You sir, are a saint. +10 street cred.

Thanks!
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Postby C.f.M. » Fri Oct 15, 2010 6:26 am

DesertRat wrote:lol, well we made 'em in 5 gallon buckets....that recipe was:

tomato juice til about 4" from the top. One largish bottle of worchestershire, 1/4 bottle of lime juice, level water dipper of horseradish, 1/2 handful of pepper, 1/4 handful of celery salt, about 1/4 small bottle of tobasco, stir and taste and add horseradish to it til it was "right" -- very subjective. Vodka was added drink by drink which ended up being dumb because our bartenders got drunk and overpoured like crazy. We ended up just adding vodka to the mix at the end :)

Added the veggies, more horseradish and a-1 as garnishes at the end of the line.

Were I to make just one, it would be: 2 shots vodka in pint glass, ice to the top. 4 tblespns worchestershire, capful of lime juice, 1 tblepsn horseradish, 2 tblespns A-1, four good shakes of pepper, 2 good shakes celery salt, 2-3 good shakes of tobasco, fill w/ tomato juice and celery to stir. Pickled veggies and maybe an olive or two. Mess with the ingredients til it pleases you (I like more a-1)


That's all standard ingredients - though the lime is often left out. Little dash of pickle juice never hurt anybody. And while bacon vodka is gross on it's own, it's great in a bloody mary. My preferred garnishes are boiled shrimp and pickled okra.
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Postby Bounce530 » Fri Oct 15, 2010 8:09 am

In addition to what's been said, I also add dill weed, bitters, salt and pepper and just a splash of lemon/lime soda, also some pickled garlic cloves.
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Postby TomServo » Fri Oct 15, 2010 8:28 am

1 gallon mixer recipe...

2 (46oz.) Cans of Tomato juice
1 (10oz.) Can of Beef Bouillon
1 tsp. Coarse ground black pepper
1 tsp. Celery salt
4 oz. Lemon juice
1 (5 oz.) Bottle of Worcestershire sauce
Tobasco and lime to taste

Vegtables: celery, chopped shallots, peppers, etc...

Makes 1 gallon

Mix ratios...alcohol (1.75L) to mixer:

1:3 need 1.5 gallons mixer
1:4 need 2 gallons mixer


Or!...if your lazy, 1part vodka: 1part bouillon: 2parts Mr&Mrs T's bloody mary mix
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Postby lemur » Fri Oct 15, 2010 8:48 am

DesertRat wrote:Pretty standard w/ a few suprises:

tomato juice
celery salt
worchestershire sauce
lots of horseradish
pepper
tobasco
pickled green beans and peppers
a-1 steak sauce
celery
cheap vodka
lime juice

the pickled veggies 'made' the drink for me.

e: we added more horseradish and a-1 at the end of the serving line for those who wanted more kick



I dont drink the bloody marys and not sure if it matters...

but most of the red liquid stuff for the bloody marys was V8 or an equiv of it (at least in 2009) that might give dif results than just tomato juice, and there were a lot of mixed hot sauces (at least in 2009) ...id say the majority was Franks redhot sauce.

enjoy!
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Postby DesertRat » Fri Oct 15, 2010 11:06 am

Then you know the drill.

When folks contribute, you gets what you gets. We had combos of everything from snappy tom to generic juice. We lined up each bucket in line with each ingredient and just....guessed. Many types of hot sauce, from cholula to tapatio to tobasco.

Perhaps that was part of the magic?
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Postby Bounce530 » Fri Oct 15, 2010 11:17 am

Garnish with-

A red pepper
pickled garlic
shrimp
bacon
green olive
dill pickled green bean

Image

Damn that was a great Bloody!
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Postby DesertRat » Fri Oct 15, 2010 12:05 pm

Damn, I'm in for the pickled garlic. Never thought about that one
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Postby dragonpilot » Fri Oct 15, 2010 12:36 pm

DesertRat wrote:Pretty standard w/ a few suprises:

tomato juice
celery salt
worchestershire sauce
lots of horseradish
pepper
tobasco
pickled green beans and peppers
a-1 steak sauce
celery
cheap vodka
lime juice

the pickled veggies 'made' the drink for me.

e: we added more horseradish and a-1 at the end of the serving line for those who wanted more kick


Substitute the tomato juice for Clamato...now yer talkin'!
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Postby DesertRat » Fri Oct 15, 2010 12:39 pm

dragonpilot wrote:
DesertRat wrote:Pretty standard w/ a few suprises:

tomato juice
celery salt
worchestershire sauce
lots of horseradish
pepper
tobasco
pickled green beans and peppers
a-1 steak sauce
celery
cheap vodka
lime juice

the pickled veggies 'made' the drink for me.

e: we added more horseradish and a-1 at the end of the serving line for those who wanted more kick


Substitute the tomato juice for Clamato...now yer talkin'!


Then swap the vodka for tequila....and then one thing leads to another and you end up not having enough couches, dammit :)
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Postby Snow » Fri Oct 15, 2010 3:21 pm

I LOVE a touch of pickle juice in mine. I nearly lived on the bloody mary's in the New Ruth Club in Ruth, NV for several weeks of my life.
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Postby Bob » Fri Oct 15, 2010 4:32 pm

It's all about Tequila, Mary.
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Postby Turnip » Sat Oct 16, 2010 8:08 pm

Thanks guys.

I will attempt to recreate this at home, but I doubt it will taste as good without the playa dust and hippie sweat.
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Postby Lassen Forge » Sun Oct 17, 2010 7:31 am

dragonpilot wrote:Substitute the tomato juice for Clamato...now yer talkin'!


+10. The old corner bar (who's recipie and the LL recipie were almost identical - YUM!) we used to go to when we lived in SF did that - really made them pop.
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Postby junglesmacks » Sun Oct 17, 2010 8:04 am

DesertRat wrote:
dragonpilot wrote:
DesertRat wrote:Pretty standard w/ a few suprises:

tomato juice
celery salt
worchestershire sauce
lots of horseradish
pepper
tobasco
pickled green beans and peppers
a-1 steak sauce
celery
cheap vodka
lime juice

the pickled veggies 'made' the drink for me.

e: we added more horseradish and a-1 at the end of the serving line for those who wanted more kick


Substitute the tomato juice for Clamato...now yer talkin'!


Then swap the vodka for tequila....and then one thing leads to another and you end up not having enough couches, dammit :)


Eso se llama "Bloody Maria"
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Postby Lassen Forge » Thu Oct 21, 2010 8:17 pm

Hey, welcome!

I would try the Introduce Yourself thing - post something about yourself... Don't be so hasty to include an URL in your very first post (that caught my eye as a moderator, kinda like trying to sneak a pistol thru airport security!!), tho depression DOES run in my other half's exes family, as well as my stepmoms.

You are from??? I am going to take a huge wild guess... PI? Or where? (I'm guessing from elsewhere than the US mainland!) If you really want to be part of this ting, tell us something about yourself, how you got turned on to this site, etc.

bbs... mmg
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Postby AntiM » Fri Oct 22, 2010 4:45 am

You're too kind, darling. I killed the spammer.
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Postby junglesmacks » Fri Oct 22, 2010 5:41 am

Lol BBS.. that was sweet. Spambots have feelings too!
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