In honor of the tiki gods, we're featuring a tasty libation for the fellow cheese snob. I don't claim to be a mixologist, but I have paid my dues behind a bar (and on a bar stool). I have poured countless pints and shook many rounds of hangover inducing shots to pay my way through art school. After some experimenting and daytime inebriation, I think I developed a pretty mean Bloody Mary recipe, appropriately named "The Dairy Mary".
Speaking of cocktails... we are so excited for former Dairymaid, Elizabeth and her newest endeavor - Lei Low Bar opening today! Please stop by for a drink and tell them we said hello.
Fresh lime wedge
Saucisson Sec, thick slices cut on the bias
Pickled rainbow carrots (recipe here)
2-3 sprigs flat leaf parsley
Fried Pimento Balls:
Zapp's Hotter N Hot Jalapeno Chips, crushed
Words and Food Pimento Cheese
1 Farm fresh egg
Dairy Mary ingredients (for one serving):
5 oz tomato juice
2 oz Tito's Vodka
1 splash of Urbock Smokebeer
1 splash of Worcestershire sauce
1 splash of Cholula hot sauce
1 splash of olive juice
1 fresh lime, squeezed
1/4 teaspoon fresh cracked pepper, or to taste
1/4 teaspoon garlic powder, or to taste
For fried pimento balls: form tablespoon size balls with pimento. Dip in whisked egg, then roll in crushed chips. Freeze pimento balls for one hour. Heat oil to high, about 375 and fried balls for 1-2 minutes, until golden. Strain on a paper towel and set aside.
For Dairy Mary: fill a pint glass with ice. Pour in the tomato juice and add the above remaining ingredients. Mix using roll technique: gently pour all contents into an empty glass, then return to original glass, do this a few times. Skewer your favorite garnishes on bamboo skewer, place in glass and serve.