These days you can’t shake a beef stick without hitting some highfalutin restaurant that’s spicing up their Bloody Marys with slabs of cured meat. Bacon, prosciutto, salami, all are now popular choices when it comes to Bloody Mary accoutrements. And while it may sound strange, drinkable meat isn’t going away anytime soon.
So I figured I might as well come up with my own recipe, and frankly I’m stunned no one else beat me to the punch on this one. Ladies and gentlemen, dear readers of Erasable Pen, please allow me to introduce you to the Loose Meat Mary.
What I want you to drink.
All the glory of a high-end Bloody Mary, but instead of the usual slab of bacon or prosciutto alongside your celery stalk, mine comes with floating grey pebbles of chewy ground beef.
You’re very welcome.