Bloody Mary Enthusiast Vol. 2

Welcome to The Garnish Issue of Bloody Mary Enthusiast magazine! The bloody marys featured herein range from wild and crazy to classic and creative. 

Garnish is an essential part of any bloody mary. But to what lengths you take it, is completely a matter of personal preference. This is where the fun happens. Your run-of-the-mill bloody mary may only come with a celery stalk and a few olives. But hosting a family barbecue? Why not add a few extra nibbles. And for the ultimate showstopper, let’s be honest. You were going to make that cheeseburger anyway. 

Liz McCray takes you through over the top bloody marys from across the United States, while Jason Pirock highlights how to best use dill in everything from ice cubes and infused vodka to the mix and garnish. This issue also spotlights Cafe 21 and Lovejoy’s Bloody Mary Mix. Both are companies that focus on unique craft cocktail ingredients. Jodi Parks Roos is our person spotlight with her colorfully topped cocktails, and finally Greg Tooke warns of the dangers of garn-au-flage. 

I am incredibly honored to work with all the contributors to this magazine. They consistently demonstrate a love for this cocktail and the community that it brings together. I hope you enjoy reading these pages as much as I enjoyed putting them together.

Shelley Buchanan
@thedrunkentomato