Comments on: Thyme for a bloody

By: inadvertentgardener

inadvertentgardener — Mon, 13 Apr 2009 06:52:28 +0000

Thanks, Amelia! I have to give credit for the pickled bean garnish idea to Cliff House near Land’s End in San Francisco. Had one in a more traditional rendition of a Bloody Mary there, and never looked back!

By: Amelia Showalter

Amelia Showalter — Mon, 13 Apr 2009 02:06:30 +0000

I like your garnishes in the photo. A big ol’ leafy stick of celery may be traditional, but I don’t usually want that much cellulose with my drink. A pickled bean sounds perfect!

By: inadvertentgardener

inadvertentgardener — Sun, 12 Apr 2009 07:42:06 +0000

Daphne, I do love caraway, but am not sure how much I’d like it infused in vodka. Then again, I would definitely give it a try, if given the opportunity!

Michael, I’d say give this one a try — would love to see what other cocktail fans think of it. I really enjoyed it.

Kalyn, I would agree with you. I’m often at a loss for ways to use it, so was glad to come up with this one!

By: http://kalynskitchen.blogspot.com/

http://kalynskitchen.blogspot.com/ — Sun, 12 Apr 2009 04:36:26 +0000

Oooh I like the idea of thyme-infused vodka. I think thyme is under-appreciated!

By: Michael Dietsch

Michael Dietsch — Sun, 12 Apr 2009 00:54:50 +0000

This looks great. I’ve been wanting to play with herb infusions in my Bloody Mary attempts, since Jen and I both really love a good Bloody.

By: http://daphnesdandelions.blogspot.com/

http://daphnesdandelions.blogspot.com/ — Sat, 11 Apr 2009 17:21:02 +0000

Your infused vodka brings me back to when I took a trip to Iceland. Their national beverage (unofficially at least) is called Brennivín and nicknamed Black Death. It is basically vodka infused with caraway. Not that I saw any Icelanders drinking it. I think thyme would be a better choice.