Throughout the years, I have tasted many Bloody Mary’s.
I have also heard some of the best comments about this breakfast beverage. Here are some of my favorites:
“A Bloody Mary should be like a salad in a glass. If it’s anything less, it’s not a Mary.”
“You gotta drink ‘em in small town, side-of-the-road bars in Wisconsin, with fried cheese curds.”
“I feel drunk but strangely nourished.”
“Garnish them with dill pickles. Forget the celery. It’s the pickle that makes them good, and you have to make them spicy, with about thirteen ingredients.”
I am happy to report that at St. George’s Bistro in Hastings, Benjamin and I sipped the prettiest, tastiest Mary’s. The nice bartender garnished them with a jumbo shrimp and layered them with tons of spices. They were so thick that she recommended we stir them before the first sip. Delicious!
For our meal, we had lobster rolls with salads and chocolate mousse and coffee for dessert. Outstanding!
As a last note, the ambience in St. George’s was lovely. We sat at a table with a view of the Hudson and the Palisades, under pressed tin ceilings, and near the original bar, built in the 1930’s. For a moment, we felt like we were in Paris, and this made it a good Saturday brunch indeed.
