We.  Made.  It.  

Some of us, barely.  Some of us, joyously.  Some of us are stockpiling things.   But we made it.  Through one of the most contentious elections in our nation’s history.  Through a year that saw some of the most epic scientists, artists, musicians, nostalgic icons leave the earth.  Through a time when social media frenzy became more than many of us cared to be a part of anymore, and yet we made it.   

You know what that means?   You need a drink.  YOU NEED A DRINK for this, dammit.   Here are three holiday concoctions I slurried up in my existential crisis that was coming to terms with this 2016.  Sip one down, there is something for everyone.  Enjoy your New Year celebrations, and lets do what people do.  Move forward.  

First – The White Christmas

White Christmas
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  1. 1 Part Bailey's Irish Cream
  2. 1 Part Rumpleminze
  3. 1 Part Half n Half
  4. Dash of Amaretto
  5. Crushed Candy Cane rim
  1. In a blender, combine equal parts Bailey's, Rumpleminze, Half n Half and crushed ice. Top with a layer of Amaretto. Whip and blend to a frothy consistency.
  2. Rim glasses with crushed candy cane (use a lime or sugar water to stick).
  3. Pour into glasses, garnish with candy cane.
  4. Cheers!
Tipsy Shaker http://tipsyshaker.com/
 Next – The YESWECRAN  

I’m a big fan of Obama <3   And politics aside it is a wonderful thing to have been a part of our nation’s history of electing the first black President, and of having such a warm and wonderful family in the White House.  

The message of hope is one we can always keep.   And cranberries make it even better.  I threw in some coconut vodka from Three Olives to salute his Hawaiian roots. 

Yes We Cran
Simple and elegant.
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  1. 2 shots Coconut Vodka (Three Olives Elvis Presley Coconut Water Vodka)
  2. Cranberry Soda (if not available, cranberry juice and sprite to taste)
  3. Dash of Orange Juice.
  1. In a shaker, combine the vodka, soda, and orange juice.
  2. Shake lightly.
  3. Strain into martini glass, keeping out ice chips.
  4. Cheers!
Tipsy Shaker http://tipsyshaker.com/

Finally – the Go Go Godzilla Juice

I have been commissioned to create a New Year’s Eve party cocktail.   The party’s host owns a Bearded Dragon, and is unleashing him (gently) on her Christmas Village to knock it all down and have some fun putting 2016 behind us.   The drink is simple, and because she has several teetotalers not drinking that evening, you can make a virgin drink with Ginger Beer, Pineapple or OJ, and a teensy drop of green food coloring.  The key, is that swirly swizzle lime peel – as reptilian as a garnish can be.  Enjoy and HAPPY NEW YEAR!    May any bridges you burn light your way.  

Go Go Godzilla Juice
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  1. 10 large limes
  2. 1 Ltr Midori Melon Liqueur
  3. Three Olives Coconut Water Vodka (Malibu Rum can also be substituted)
  4. Ginger Beer (Trader Joes makes a nice one- this is non alcoholic)
  5. Cup OJ
  6. Crushed Ice
  1. This can be made into a punch as well. To start, Use a potato peeler around each lime into a curl (top around the lime to bottom)... each curl can be cut in half so you have 20 curls. Put these into each glass for the party...they can be chilled prior. When ready, pour crushed ice over each curl and stick straw in prior to straining the drink.
  2. For individual drink -
  3. 1.5 shot of Midori
  4. 1.5 shot coconut vodka or rum
  5. Fill with Ginger Beer
  6. Glug of OJ (pineapple can substitute)
  7. Shake together and strain into glass, or if made into a punch ladel over the cups filled with lime curl and ice.
Tipsy Shaker http://tipsyshaker.com/


When Doves Cry

Prince.   The artist.  The man who made so much music that he has a vault! A vault of music never produced that could fill our ears for decades to come.  The man who was told by his label Warner records that they owned his name, so he changed his name to a symbol – probably one of the coolest legal moves ever made in solidarity with artistic freedom and expression – to remind them they didn’t own his soul.  Prince was a perfectionist of the highest order – and while we know the MTV star, he was just a full on rock god, shredding a guitar like it was a subprime paper trail at Goldman Sachs.  He was funny.  He was THE central focus of my exaggerated legend comedy shtick – a little tiny punch of heels and purple and diva and clouds and sex.  The only thing Prince could ever be accused of half-assing was pants.


 Prince stories are on the brink – no fully over the brink – of hilarious.  Dave Chappelle and Fred Armisen have morphed from impersonators to biographers as we steep the leaves of the man that was, and learn he was just too good to be true.  

I thought about doing a shot for Prince – Like I did for David Bowie.   But it didn’t feel right.  There have been Purple Rain and Raspberry Beret drinks since he unleashed those songs on us.  In fact, if there is a Prince song, there is a drink that a bartender has already wonderfully made for it – and it just didn’t need my input.   

Then the Kentucky Derby came upon us, and it all became very clear.  I am a fanatic of the Derby, and every year I make a hat.  And this year I knew exactly what I had to do, in my way, to pay tribute to the soul that was so entrenched in my own lexicon that I felt a ripping inside when I learned he passed.  


In death, perhaps the only thing we find exaggerated about a great Prince story, is his immortality.      

To Prince.   


The Mint Julep

April showers bring May flowers.  What do Mayflowers bring?  

 – DID YOU KNOW that the Pilgrims landed on Plymouth Rock because the Captain was running low on beer?  It’s true!   May flowers (specifically ROSES) also bring the running of the Kentucky Derby the first Saturday in May, and the ubiquitous Mint Julep – a break from beer and many people’s introduction to bourbon.  So what IS bourbon?  Where beer may be the hydrating beginnings of our American history, bourbon is our roots.

Woodford Reserve, official bourbon of the Kentucky Derby

As the saying goes:  all bourbon is whiskey, but not all whiskey is bourbon. Bourbon is uniquely American born and bred, made from 51% or higher corn mash, rye, and barley, and aged in charred white oak barrels (used only once…then sent off for things like maple syrup, or to Mexico for tequila).   ONLY water is allowed to be added, so a true bourbon is only flavored from the charcoal and time.  The barrels are hand lovingly rotated to round out the flavors and aged at minimum 2 years (most every distiller ages much longer than that, and it will say the time on the bottle).   In 1964, Congress declared bourbon “America’s Native Spirit,” and as such it is only allowed to be produced in the U.S. (Kentucky specifically) – like Champagne in France – adding any additional flavors downgrades it to things like honey whiskey, Tennessee whiskey, Moonshine.   In the end we get to enjoy the uniquely sweet silk mouthfeel and rich fire of bourbon.   To boot, the whole thing is LITERALLY THE LAW!  (See 27 CFR §5.22, (b)(1)(i) )

Here are three fun trivia tidbits you can tell at your Kentucky Derby Party (YOU ARE HAVING A KENTUCKY DERBY PARTY RIGHT?!?!??!    and making the juleps I’m about to post, and hot gluing your crazy hat flowers on as we speak…  RIGHT.)

  1. 90% of all disco balls made in the U.S. are made in Kentucky
  2. The term “brand name” came from the burned brands of distillers on their oak barrel covers to display to patrons of saloons – they could ask for their bourbon by “brand name.”  
  3. Every year, about 120,000 mint juleps are sold at Churchill Downs during the two day Oaks and Derby event.  Since NO ONE wants to muddle that much mint, they actually sell pre-made juleps in bottles from Old Forester (the first brand to begin bottling their bourbon in 1870).  The official bourbon of the Kentucky Derby is Woodford Reserve, which is what I will be using today – because I have slightly fewer houseguests.



Kentucky Bourbon.   (some suggestions – Woodford Reserve, Makers Mark, Four Roses, Basil Hayden’s (the lightest proof at 80)…if you’re feeling frisky go ahead and get Wild Turkey 101 proof – but do not blame me for your actions).  The lower the proof (40% = 80 proof, double the % of alchohol for the proof – it’s on the bottle), the more the sweet bourbon taste.  The higher, the more “lighterfluid” experience you have.  🙂  

Fresh mint.   (they sell it in the produce section – Spearmint is a nice mellow mint, peppermint is a little brasher)

Simple Syrup.  (you can boil sugar water at home, but it’s messy – buy a premade at your liquor store – you can even put some of your mint leaves in it and let it infuse a day or two before)

CRUSHED ice.   Not cubes.  Crushed.   (you can take a mallet to your cubes in a bag if you feel like it…could relieve some tension, or bust them up in a blender)

FOR THE CLASSIC Silver cup, you can find some nice mint julep glasses from $10.00 at Bed Bath & Beyond,  or you can run the gamut on Amazon.   If you just want to enjoy your damn party, use any glass you would like – this particular cocktail is as good in plastic as it is in silver.  🙂  


The rest is easy street:  

In the bottom of your cup take a few sprigs of mint leaves, remove stems, and muddle them with a wooden muddler or the business end of a spoon.   Crush the leaves to release the oil and kind of pulp the mint up.  Pour about a half shot of simple syrup on top of the mint (you can get creative here if you’re feeling it – maple syrup?  flavored syrups that pair with mint?  go nuts – but I recommend traditional for your first julep).  Pour two very generous shots of bourbon per glass.  A tip with bourbon is that there are “solids” in the bottle that open the flavor when you turn the bottle upright and back a few times, so multipours are encouraged, honey.  😉  Now fill the glass with crushed ice and stir a touch.  When you watch Southerners make a julep they HEAP crushed ice well above the lip of the glass – because it will melt in that heat.  If you’re making this in a colder climate you can cool it on the ice – fill to the top and garnish with a mint sprig.   Shove a straw down in that baby and sip away!  

These are strong.  Eat a canapé.  Take a sweet tea break in between juleps.  Bet on the grey.  Wear your BIGGEST HAT.   I’ll post my GLORIOUS surprise Derby Hat picture tomorrow along with guests and juleps.  

GO BABY GO!  Happy Derby-ing!    

(OK! Now go back and read this post in Annie Pott’s voice!)   


Here is a cool timeline as well, for you trivia buffs out there.


Peach Mango Sangria

Ahhhh April.  When Southwestern winds whip dust across the land and Northeasterners still can’t leave the house without a coat.   For me, April 16th meant the tax man came a’callin, and I was invited to our friends’ daughter’s 2nd birthday party.     Taxes and two year olds???  THIS CALLS FOR BOOZE!

(Disclaimer:  do not give a two year old liquor, and do NOT let a two year old do your taxes, especially if they’ve been drinking)

I wanted to make something sunny and tropical to take us into Spring.   Something that makes you feel like you could just leave it all and buy a villa in Mexico and maybe never pay taxes ever.  Something with fruit.  And wine.  And vodka.


To lighten things up I went with white wine (also because I have a terribly sad allergy to red wine) – and to bring the tropics I decided on two of my favorite flavors – Peach and Mango.



  1. Three (3) bottles of white wine  (Riesling is the best for a sweet, crisp Sangria);
  2. One can of Goya mango nectar;
  3. One bottle of Peach Vodka  (any brand will do, but this bottle was pretty 🙂 );
  4. Peaches, apples, strawberry, kiwi, assorted fruits of your choice.

Some tips – often liquor stores will have multiple bottles of wine on sale (I bought these as a 3 for $12 special) – you do not need “good” wine for Sangria.  If you like really sweet – use a Moscato.

Buy pre-sliced fruit cups of strawberry/kiwi/berry mixes so you don’t have to break the bank on fruit.   I wanted to add sliced cherries in here as well, and will when the sun finally comes out this year.  Go with color variations and what you like.


Get a big pitcher – dump all your cut fruit into it – pour two cups of peach vodka onto the fruit.   Let it sit.        ………  eat the fruit and call it a day.

OR, add your three bottles of Riesling, the can of nectar, and stir.  Let it sit in the fridge and think about what it’s done. (best to sit overnight, but if you’re in a party pinch, just get it cold)


When serving, make sure you pour the beverage over ice first, then use a slotted spoon to scoop fruit into each glass.  AND DO NOT ADD ICE TO THE PITCHER.  Ice the glass…never the pitcher…you want full strength booze in a pitcher.   Because Sangria is so pretty, it should be in a clear glass or plastic cup.  I am REALLY late to the Mason Jar craze, but I picked some up and now I won’t drink out of anything else ever again because they are stupid cute.  Buy a set of Ball Jelly/Mason Jars and thank me later (I know, you already did this five years ago like a normal person).


Peach Mango Sangria

……Can you know the mighty ocean?  NO.

…Such is the Mango…

SATURDAY NIGHT LIVE -- Episode 5 -- Air Date 11/10/2001 -- Pictured: (l-r) Horatio Sanz as Harvey, Chris Kattan as Mango, Tracy Morgan as the stylist during the "Mango & Gwyneth" skit on November 10, 2001 -- Photo by: Dana Edelson/NBCU Photo Bank
SATURDAY NIGHT LIVE — Episode 5 — Air Date 11/10/2001 — Pictured: (l-r) Horatio Sanz as Harvey, Chris Kattan as Mango, Tracy Morgan as the stylist during the “Mango & Gwyneth” skit on November 10, 2001 — Photo by: Dana Edelson/NBCU Photo Bank


Toddy and Chill (the cold toddy)




March!   A month of daffodils, St. Patrick’s Day parades, Spring…  It’s probably the most unpredictable weather month we have – will it snow, will it rain, will it blow your house away?  Every now and again we get a beautiful day and the hint of what is to come wakes us up from our winter blahs.

I am fairly Irish.  Fair.  Irish.  And not 100%.  But I was raised by parents whose parents parents parents came across the sea when potatoes didn’t work in their favor, and who kept certain traditions alive in us.   I sometimes hear that St. Patrick’s Day is somehow a mockery, a made up holiday for college kids to get drunk.  I would argue that every holiday is a day for college kids to get drunk, but St. Patrick’s Day, when you are raised with Irish roots, is a day when you remember why the Irish people fared well through history’s beat downs.  Humor. Magic. Luck.  Wit.  Boiled corned meat.  And yes…a good pint and a shot of whiskey.

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There are plenty of green drinks to be had, Guinness to be drank, and Jameson or Bushmills depending on your ilk (Jameson is a Catholic whiskey, by family, and Bushmills is a Protestant whiskey.  As such, both are divine.) If you grew up Irish, or if you have ever known an Irish rooted person in your life, you’ve probably had a hot toddy pushed on you when you felt a cold coming on.  I used to make them for patrons at my bar when they had a sniffle, and I knew I was doing what my great great grandmother Jane O’Malley herself would be proud of.   A hot toddy is a tea of honey, lemon, whiskey, and boiling water.   In looking around for a good drink to make for St. Patrick’s Day festivities, and the impending Spring, I decided that a twist on the hot toddy – a COLD toddy, was in order.  In researching I spent some time nosed into The Dead Rabbit’s cocktail book (HIGHLY recommend for fun and beautiful photos) and noticed their use of lemon sorbet.  I decided this would make the perfect base for a nice cold toddy for spring!  So let’s get to it shall we:


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  • Jameson or Bushmills Irish Whiskey
  • Lemon Sorbet (to taste, you can choose tart or creamy – the Haagen Daas was fairly tart)
  • Evan Williams Honey Kentucky Bourbon Whiskey
  • Club Soda


In a blender, add three scoops of sorbet, three shots of honey whiskey, three shots of Irish whiskey and fill to the halfway mark with club soda.  Pulse and blend the ingredients.

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Rim your glass with sugar. (any glass will do – I chose a little Irish coffee mug for the spirit of the toddy)

I found some little clover rings for Paddy parties and noticed they would garnish a glass nicely.  If you REALLY need green for this, you can also drop ONE drop of green food coloring into the blender to be festive.

The Cold Toddy!  Easy as a Spring day!   Cures thirst, a sniffle, and the winter blues.   😉


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The Ramos Raspberry Gin Fizz

Does this Mardi Gras make my Tuesday look fat?

HAPPY MARDI GRAS!  FAT TUESDAY!  Is there a more eclectic beloved American city than New Orleans?  I vote no.  I’ve had a love affair with Louisiana since my two year stint there as a little girl where I drawled my first sentence – “This is ma howme momma” and my healthy (???) obsession with Steel Magnolias, Hope Floats, and Harry Connick Jr.

At the end of the 1800s the bushy-moustached Henry C. Ramos, mixoligist and principled bar owner extraordinaire created this brilliant fizz at his Imperial Cabinet Saloon off Canal street, where they hired shaker boys to give the drink it’s required two minute shake.  The drink was a New Orleans staple and a must-do on tourist lists.  Then came Prohibition, and Ramos gave the newspapers his secret recipe, famously poured his last fizz, and closed his saloon doors.
When booze was back in business, so too was this lovely drink.  Bartenders everywhere scrambled to learn how to whip this fluffy joy into a glass.
I will share the original newspaper recipe post verbatim, in honor of the great HC Ramos, and then I’ll show you my twist.
“That delightful old gentleman, Henry C. Ramos, whose palace de
palate, coarsely called a bar, was known before July of 1919 to every real connoisseur of drinks in the civilized world, has consented to
publish for the first time his formula for the ‘ONE AND ONLY ONE,’
Otherwise and more commonly named RAMOS’ ORIGINAL GIN FIZZ.”
Here is his recipe, verbatim:
“(1) One tablespoonful powdered sugar.
Three or four drops of Orange Flower Water.
One-half lime (Juice).
One-half lemon (Juice).
(1) One Jigger of Old Tom Gin. (Old Gordon may be used but a sweet gin is preferable).
The white of one egg.
One-half glass of crushed ice.
About (2) tablespoonsful of rich milk or cream.
A little Seltzer water (about an ounce) to make it pungent.
Together well shaken and strained (drink freely).
Buy this:


It’s pleasant to make…yes, you can skip the egg if you’re scared or use powdered egg (the method at a bar)…


I punched a little hole in an egg to drain the egg white out into a bowl.
Fill shaker with ice… Two solid shots of gin.  Two solid shots of Chambord.  One shot of heavy cream.  Four tablespoons of simple syrup. Squeeze half a lime.  Dump that egg white in aaannnnd SHAKE THE SHIT OUT OF IT.
Vigorous shake.   Dance around a little.  Play some jazz.
….. OK you’re done.
Strain the silky mixture into a high ball or pint or a ball jar or a Go-cup with Lagniappe… Any damn glass you want, it’s Mardi Gras…just enjoy.
You should leave an inch at the top clear to fill with club soda. (NOT TONIC.  NO.  NONONO)  It will Fizz!  This is good.   It should be a petal pink frothy foamy pouf of delicate lovely imbibery.  Now shave some lime on top, pop a loopy straw in there and drink it down!
You’ve just enjoyed an American classic.



Warning…this drink was “not of interest to ladies”…so, obviously all my girls may want to have a couple of these bad boys.  😉
Laissez les bon temps rouler!


Did you know that February is mating season for skunks?  Doesn’t that make Pepe Le Pew make alllllll the sense in the world?  Valentine’s Day is coming, and for you ladies and gents who want to surprise your loveydove with a sweet concoction (or if you’re alone and prefer to drink…alone… That’s cool too, this is entirely appropriate for that), I’ve made a chocolate raspberry martini that Is. To. Die. For.

And don’t be afraid…you cannot really screw this up and the ingredients are simple.
Buy this:


Stoli Chocolate Raspberry vodka.
Godiva chocolate liqueur.
Cream (half n half is perfect too, and you can substitute for various lactose issues…the booze will carry it).

Make it!
Pour a half shot of Chambord into a martini glass and swirl.
In your shaker put two shots of everything else (over ice…this should fill a martini glass) and shake substantially.


Pour the shaker into your glass and VIOLA!


If you want you can toss some pretty little raspberries in it too.

The flavor is full and smooth but strong.  You’ll enjoy.  She’ll enjoy.  He’ll enjoy.  Happy Valentine’s Day ya stinkers.


Super BowlL

No, I’m not doing a Superbowl drink, since it is on RIGHT THIS MINUTE and you better have your party loaded up.  I will however, cheers you for a nice Sunday game thus far (and I’m enjoying the commercials this year, finally).  If you haven’t tried Pretzel beer yet then you are missing out on two game tastes in one.

I’m going to enjoy one and a Guinness of course, once I sober up from taste testing the Mardi Gras and Valentine drinks I made today.   Enjoy the game!   *hiccup

The Bowie


The world lost a special soul at the beginning of this year.  David Bowie was an icon, a rock god, a wisp draped in fashion and sensual strangeness.

He was weird.  I think that is my favorite thing about Bowie.  He was just SO weird, and unapologetically so, to the point that he just was himself and others accepted it as is.  He was a champion of all that ever wanted to just be.  Let their freak flag fly.  Or not.  Just be. He was art that moved off the gallery wall and onto a stage.  Dripping paint and makeup and sculpture.  You could love all of his music, you could love some.  Maybe you just loved his presence or nostalgic vibe.  But he was there – this man painting – there in all our modern loves and space explorations and technology and back down to earth again.   And to leave our world with one last work of performance art – what a gift.

This drink is inspired by the strange beauty of David Bowie (who was quite vocally a sober person  post – 1970s with his children and would not even try a sip of it – fair is fair, sir).

I wanted to portray the iconic eyes of Bowie.   In reading up on them DID YOU KNOW he did not have two different colored eyes, but instead was punched squarely in one eye at age 15 in a fight over a girl.  He and the other man were friends long after and he thanked him for giving him a blown out pupil that gave him  an enigmatic mystique for the rest of his life.

1/2 shot Blue Curacao

1/2 shot Grand Marnier

Top with Cannonball blast spiced rum.

The taste is harsh but full, it is not a shot for the weary.  The two colors combine in the center into an alien green prism rainbow.   It’s sweet.  It’s strong.  It’s weird.

Cheers.  To David.   The Bowie.



The Bloody Mary

“The only cure for a real hangover is death.”
― Robert Benchley


2015 is IN THE BOOKS.    We crash landed that wound up year into a fiery heap didn’t we?  Walked away without looking back?     And then woke in the morning to a fresh scrubbed 2016 – full of promise and … headache.
From the dawn of the drink humans have been seeking out the elusive cure for the dreaded hangover.  Aside from death, as quoted above, there is really only time…

Bloody Mary Time!

This classic drink has evolved from an odd serendipitous mash of American prohibition, Russian refugee Smirnov who fled to Paris and brought vodka, a comedian named George Jessel who decided his hangover needed both tomato juice cocktail AND a shot, and a Parisian bartender Pete Petoit who fancied it up into a real drink (nod to Chicago for throwing in a unique “stirrer” celery stalk).   Petoit worked at Harry’s New York Bar en Paris (a real Manhattan bar dismanted and re-built overseas so traveling Americans could flip a finger at the 18th amendment), where our old friend Ernie Hemingway knocked back morning cocktails. Hemingway then took Mary viral
in his travels to Hong Kong, to Africa, to everywhere Hemingway drank…which was everywhere.  That makes the Bloody Mary (originally called a Red Snapper) the original international breakfast of champions.  Hemingway is quoted as saying:

“Make a pitcher of Blood Marys (any smaller amount is worthless)”

He’s right, so make this as big as you can because it’s messy business and it’s good to have more than one.


Bloody Mary mix. I recommend Master of Mixes. It has everything you need in it already, if you just want a good, tasty, lazy Mary. It also doesn’t have High Fructose Corn Syrup (read your ingredients).

Vodka. Absolut Peppar is pretty cool if you like spicy. I chose Skinny Girl nude vodka because it’s actually a little weaker (70 proof) than normal 80 proof vodka. The Bloody was created because vodka is, well, booooring. The snoozefest of booze. The fun is in the additions to the cocktail.

Margarita salt (for the rim). Lime. Horseradish and Lea & Perrins Worcestershire (wooster_shire)(you’re welcome) sauce. Celery salt. Green Olives. Celery stalks. Tabasco sauce.

Optional: Shrimp. Sharp cheddar cubes. Pickles. Chicken wings. Tiny hamburgers. Grilled cheese triangles. Steak. Tiramisu. Movie popco…ok I’m kidding.

This is the easiest drink to make, and you really get to make it your own. Rim your glass with salt, fill with ice…and begin.

Use a shaker (pitcher if you’re Hemingway). Liquor is always first in. Do NOT skimp on vodka. Two shots per drink is fine…more is fine. The mix is hard to cut through unless you are using V8.


Fill with mix.
Now slosh it around, stir it, mix it up. Start shaking your chosen spices in. Two dashes of Tabasco per drink is usually good. Worcestershire sauce is tricky. Do it if you want the Mary meaty. A dash or two in a pitcher. This applies for horseradish. Don’t forget most mixes contain this stuff…don’t over salt. Keep taste testing to make sure you like it. Squeeze a lime wedge into your glass. Shake some celery salt if you have it. You can even add a dash of dark beer (our bar secret).
Pour the mixture over ice into your pint glass (any tall glass will work), and then have fun with things on picks. Don’t forget a straw to get to the drink through your creation. Plop in a cut celery stalk and BAM! You’re on your way to Vitamins and hydration…and vodka!

Pro tip- NEVER order a Bloody Mary on an airplane. It is really just tomato juice and vodka, and we are not animals.

Good luck with your hangover. Good luck with 2016.