So this weekend I was in charge of providing Bloody Marys for a crowd. This particular group of folks had responded positively to others' recipes that included beef stock, so I figured that that might be an interesting addition to my traditional mix. But there was no beef stock in the house.
Rifling the pantry, I came across a 28 oz. can of pho broth. Since it was basically just beef broth infused with Vietnamese herbs and spices like ginger, lemongrass and star anise, how bad could it be, right? I mixed it with half gallon of tomato juice and a quart of vodka that had been infused with peppercorns, celery seed, and horseradish, then shook it up with fresh lime juice and (keeping with the Vietnamese theme) fish sauce instead of Worchestershire and Sriricha instead of Tabasco.
I thought it was pretty good, but it isn't just me. Everybody RAVED about the stuff. One of my friends owns a moderately upscale bar in town, and he wanted details on the recipe.
So for those of you who enjoy a Bloody Mary, please feel free to try it. If you like it, or if you have any suggested tweaks, please advise. And if you can think of a brilliant name for my friend to use as he builds an empire on this unique cocktail, he'd appreciate it...