Do you do bloody mary's? I'll be honest... I don't.
I want to...I try. But every time I have that seasoning-rimmed, celery-garnished cocktail in my hand I can't help but think I'm drinking cold tomato soup.
I love tomatoes, I could eat a whole bushel (is that how you measure tomatoes? Bushels? Pecks? Meh who knows) of fresh from the vine tomatoes, but no tomato juice concoctions tickle my fancy.
MOVING ON --
Bloody Mary's. If you DO get down with the Mary, have you ever mixed it up a bit?
So tell me... what's your flavor of choice for these early afternoon classic cocktails?
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