It seems like forever ago that I promised you my co-worker’s Bloody Mary recipe.  I hope you’ll forgive me for taking a while to get around to sharing, but I finally am! And I’m super excited about it, since I don’t often post anything boozy here. It’s always fun to shake things up a bit, right? And yes, having a brunch cocktail totally counts as shaking things up in my book. Number one partier right here!

Not really.

If you know me, you know I’m not much of a hard alcohol lover. Though I mostly stick to beer and wine, I’ve broadened my horizons over the years, and the list of cocktails that I no longer find offensive is as follows: margaritas, mojitos, Bloody Marys. You can probably guess, given the fact that those three cocktails use three different liquors, that the alcohol is not what draws me in. Although I will say that a weak cocktail is pretty disappointing. Too bad I live in Utah, where there are laws that mixed drinks have no more than 1.5 oz of booze each. Don’t get me started on Utah liquor laws… That’s why we have to make our own Bloody Marys, people!

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