Discove r Cit yV iewN C.co m's fre s h up d ate d loo k ! | 15
R
R
eally? You were
thinking champagne
and chocolates deserve
all the attention on
Valentine's Day?
Well, Fayetteville food blogger Katie
Crenshaw and Fayetteville designer
Cynthia Ross are here to show you how
you can take the makings of a Bloody
Mary and a few simple decorations and
turn them into a colorful display that
looks as fancy as the jewelry counter at
Tiffany's.
And if your Valentine is like many
of us and has a penchant for the iconic
spicy cocktail that was first concocted
nearly 100 years ago, you'll find the
addition of flavored vodkas, tomato-
based mixes and a variety of toppings
is the perfect foundation for brunch,
lunch or a party for two or 200. In fact,
the toppings themselves can be enough
to make a meal.
Vodka, which serves as the
traditional base for the Bloody Mary,
comes in about as many flavors these
days as do the scoops at an ice cream
shop. Crenshaw oen includes a variety
of vodkas flavored with everything
from dill pickles to jalapeno peppers
and even to bacon.
But when she really wants to make
a special Bloody Mary, she adds her
homemade concoction to the table. On
her "A Fork's Tale" blog, she relates the
story of visiting family in Oshkosh,
Wisconsin and trying the outstanding
Bloody Marys served up at Mahoney's
Restaurant & Bar. e restaurant
made the drink special with their own
vegetable-infused vodka.
"ey had this huge glass jar on
their bar filled with vodka and fresh
vegetables," she said. "I knew I had to
go home and recreate it for myself."
She found that the process was
easy, but it does take three days for the
vegetables and herbs to infuse basic
vodka. But it's worth the wait.
