Cabernet Mary

I heard about this recipe a couple of years ago, and I’ve been curious about it ever since. More than curious…doubtful is more like it. That’s why it took me so long to try it for myself.

The recipe is rumored to have come from New Orleans, and the kicker is that you use red wine instead of vodka. The nice stranger that told me about it said it all started in a bar that didn’t yet have its liquor license, but was able to serve beer and wine.

Welp. Everyone knows Bloody Mary mix and beer go together like tassels and glitter. But Bloody Mary mix and wine? Only because I wanted to share my findings with you, and not because I thought I would like it, I finally got up the courage to give it a go.

You can read some different recipes for the Red Wine Bloody Mary here and here and here. The second one uses wine AND vodka, which I’m pretty sure is cheating, but I included it anyway.

Here’s what I did: I took what was left of an open bottle of Portland Bloody Mary Mix, about 6 ounces or so. Then I splashed in 2 ounces of cabernet sauvignon, stirred it all up, and dropped in a couple of ice cubes.

My conclusion: not bad! I liked the slightly sour tanginess of it compared to vodka. The color takes a little getting used to, though; good thing I was drinking alone. I didn’t mess around putting garnishes on. Honestly, I’m not sure it needed any, other than maybe a plain olive or two.

So the next time you’re in a bar that doesn’t serve hard liquor, never fear. Go ahead and order up a Bloody Mary anyway. Either beer or wine make a Bloody you can call your own.