The Carnosaur, the bloodiest Bloody Mary

carno2 copy

Carnosaur
If you’re a regular reader of our blog, you know we’re big fans of the classic Bloody Mary (see https://cocktailvultures.wordpress.com/2011/10/21/building-a-better-bloody-mary/). But we’re Vultures, and we’re always on the lookout for more.

Anywhere there’s brunch, there’s a Bloody Mary. And brunch starts to proliferate as Spring approaches and grills come out. The smoky scent of grilling meat, the clink of glasses… A Bloody Mary — with meat.

First, take a nice piece of London Broil, your favorite cut, and rub it down with some steak seasoning. (We used a Montreal steak spice). Grill for 5 minutes on each side, then place the meat between two plastic cutting boards and press the juices out into a convenient container.

To an iced shaker, add:

2 ounces vodka
4 ounces tomato or vegetable juice
1 ounce meat juice extrusion
1/2 ounce freshly-squeezed lemon juice
1/2 ounce Demitri’s Spices (www.demitris.com)

Shake vigorously. Strain into an ice-filled highball glass. Add a skewered, thin slice of the prepared London Broil, as well as a straw and some of your favorite Bloody Mary garnishes. Ours include celery, olives and lemon wedges. Go nuts! This drink is a fragrant, fun celebration.

carno meat

carno blood

One Response to “The Carnosaur, the bloodiest Bloody Mary”

  1. […] This drink is great because you get to use your grill. You have to begin by rubbing a piece of London Broil with steak seasoning and then grill it for 5 minutes on each side. After that, place the meat between two plastic cutting boards and press the juices out into a bowl. Then grab a shaker filled with ice and add: […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: