**** Note that no exact portion sizes are given due to the inherent nature of how everyone likes to customize bloody marys.****

Big tall glass (for the super hungover pull out that glass stein from Octoberfest…or a pitcher if there is a group).

Ingredients.

Ice (cubed not crushed)
Vodka (generally in a pint glass about 50% of the total volume of said glass with ice in it).
Worchester Sauce (a couple splashes less than you would normally use due to the next ingredient)
Beef Broth (yes you read right. Halve your normal Worchester sauce amount and replace this with beef broth).
Dash of Celery Salt (not much, barely a pinch per serving).
Cracked Black Pepper to taste
Spicey Horseradish to taste (which if your me is ALLOT).
Splash of Tapatillo
Splash of Tobasco (Chipolte)
Splash of Habanero Sauce
Squeeze of a lime or two.
Top off (basically the rest of the 50% of the drink) with straight tomato juice (no V8).

Now here is where it gets tricky. I for one HATE OLIVES OR ANYOTHER PICKLED VEGGIE in my Bloody Mary. So go to the store and buy (for the love of god do not cheap out on this) thick cut apple wood smoked bacon and celery. Baked the bacon in the oven, and use said bacon and celery to garnish you bloody mary with a slice of lime (ill kick your ass if you use lemon).

Shake like hell and serve.

rob,
the bloody caesar sounds delicious. will keep an eye out for clamato juice but mabey I need to plan a trip to Canada

thanks shaz. you’re right it’s funny how poached eggs manage to be both comforting and luxurious. I guess it has something to do with having the time to spend with them.

thanks mallika. yeah it’s hard to beat vodka and v8 juice as the proverbial hair

michelle,
thanks for enlightening me and giving me yet another excuse to plan another trip to the middle east. you’re right. have put in a link to wikkipedia for a better definition of za’atar in all it’s forms. the one I used was from my favourite Australian spice store and was made with thyme I guess because the true za’atar is unavailable on our shores. In any case am sure any form of za’atar would work well with eggs.

hey rob,
I usually don’t bother with either for something like this but if I was looking for a spread for my toast would always go with butter. I worked a summer for a margarine factory once and have never touched the stuff since…still remember the putrid smell.

thanks susan. good luck with your egg dressing

thanks rasa,
I think I’ve got a lot to learn before I’m in that league.
I have a Nikon D50 but if I was buying now would go for the D70. The secret weapon is my macro lense…can’t remember the actual size of it. possibly F2.8 90mm. good luck with your camera shopping…nothing like new toys. finally got myself a shiny new tripod last weekend.