Drowning the Shamrock....a Bloody the Brocach Way

Date: 1 October 2009
Place: Brocach
http://www.brocach.com/home.html

Don't let my freckles fool you, I have no Irish ancestry. So the promise of a Guinness wasn't the reason we meet up with friends for happy hour at Brocach. The weather is dreary, dark, cold and rainy, the perfect backdrop to an evening at this Irish Pub located on the Capitol Square.

By reputation we are trying Brocach's Bloody Mary.

"It gets extra credit for the glass," says J, as our friendly bar maid sets the drinks before us. Served in a hefty Guinness glass, the drink looked pretty enough with its wedges of lemon and lime, and a skewer of stuffed olive, pickled onion and mushroom. Its claim to fame? A 'dab' of Guinness added to a "Jack and Bernies thick and spicy mix," according to the bar menu.

The first sip was lacking - but a vigorous stir with the straw helped. I think I can taste the stout, but only if I'm really concentrating. And because I'm not a beer fan, its addition to the mix doesn't sway me. As I finish my drink, I'm left wondering; would I have rated it higher had it been accompanied by a Saturday egg brunch?

So while the Brocach bloody passes muster, I switch to a shiraz when the waitress returns for our second round.


Spice/Sauce 3.5
Strength 3
Appeal 3.25
Price $7 for 16 oz.

A New Discovery at The Old Fashioned

Date: 20 June 09

Place: The Old Fashioned

http://www.theoldfashioned.com/index.php

The Bloody Mary we had today reminded us why we started this quest in the first place; discovering a drink uniquely blended into what could be called a signature cocktail. That's what we found at The Old Fashioned, as their spicy blend is unlike any we've tried so far.

Farmer's Market was in full swing when J and I met at the top of State and made our way through the crowds til we were in front of The Old Fashioned - our real destination this morning.

Can't believe I haven't been here before - as so many people I know rave about the place. The restaurant was quiet when we arrived at 9:30 and I thought there'd be outdoor seating. Our friendly waitress Sara explained the outdoor dining starts next week as she handed us the Bloody Mary menu.

Agreeing it was good omen that there were three options to choose from, we opted for the one made with pepper vodka; a step up from the house offering. The other was "too Wisconsin for me," J observed about the garnishes, which included beef jerky, cheese curd and a spicy pickled egg. We chuckle as we recall those large glass containers of pickled eggs in so many rural taverns. Not a pretty image for me as I always thought those eggs looked like a science experiment.

What a pretty drink, J said when the bloodies arrived. Served with a petite beer chaser, the cocktail is decorated with a giant stuffed olive, aspargus spear, pickled brussel sprout, pickle and a lemon garnish.

The drink was delicious from the first sip. We're impressed with the combo of flavors and ponder how it's made. We wonder if there's spicy brown mustard in the mix; it doesn't have that sharp flavor that horseradish offers in so many of the other bloodies we've tried. I also like that I don't taste too much citrus. It's unique and both of us are impressed.

We also appreciate that we could linger over our drink before breakfast arrived (although by the time we leave the place is packed.) The breakfast menu is interesting - a few Wisconsin offerings like beer battered walleye with eggs and Door County cherries or a brautwurst patty served with the Eggs Benedict. We both have the daily scramble - aspargus, oyster mushrooms and cheese - served with toast made from a rustic bread and battered rosemary potatoes. We even give huge props for their coffee; rich, dark and smooth.

As the name implies The Old Fashioned really knows how to make drinks:

Spice 4.5

Strength 5 (we needed the coffee!)

Sauce - 4.5

Appeal 4.5

Price $7

Bloody Beautiful Brunch

Date: April 18, 2009

Place: Sardine

http://www.sardinemadison.com/

Last November, J and I said we needed to come back to Sardine - and have a bloody on their deck along the shore of Lake Monona. So, the first Farmer's Market of 2009, and the first truly warm spring day, we're back to enjoy the sunshine and see if if the bloody marys taste better outdoors.

Must say, the sunshine and great girlfriend gossip, along with a savory omelette with mixed greens and frites, were the perfect companions to the bloody marys that Sardine makes.

Not only tasty, these drinks are pretty - rimmed in celery salt, floating with finely chopped radish, jalepeno, herbs and horseradish, the garish includes olives, pickles, lemon and lime.

In fact they were so good, we had two.

Sardine may turn out to be my new favorite summer hangout.

Not much flower power at Marigold

Date: March 14
Place: Marigold Kitchen

http://www.marigoldkitchen.com/

Hey, spring might be coming after all. Getting together with J on a sunny Saturday morning for the latest installment of bloody mary brunches. Today we meet at Marigold Kitchen off the Square on South Pickney. I think it's a good sign that I got street parking fairly easily, but when I walk in at 9:30 the place is packed. "We prefer you order first and then get a table," a server says, as she walks by juggling an armload of dirty dishes.

So we get in line and ponder the chalk board of daily specials before opting for eggs, Marigold potatoes and wheat toast. And of course coffee and a bloody mary for each of us. Lucky us, as a table for two opens up and we gladly take a seat.

Our bloodies come right away - served in a (10 oz?) beer tap glass. "What used to be a 25 cent tapper," J says (dating herself). The drinks look attractive - garnished with two olives and a twisted pickle chip. Horseradish floats in the drink; at first glance the tomato sauce looks a bit thin.

The first sip goes down well. "It's a bit earthy," J observes. We stir, talk, sip and soon our food arrives.

Our eggs are done just as we like them. The signature potatoes are very good and well seasoned; a bit hard to define - thin sliced as in a baked au gratin, slightly greasy like a hashbrown. J's bread was barely toasted and mine was too cold to spread any butter. The coffee well brewed.

Despite the line that snaked out the door at one point during our meal, we didn't feel rushed, so we enjoy a leisurely breakfast and bloodies. Overall we just don't taste a robust tomato juice, so that disappoints.

We like the lively morning atmosphere at this popular restaurant and enjoy a well-cooked, if unremarkable breakfast, but decide we'll pass on future bloody marys. So the quest continues...
Spice - 3
Strength 3
Sauce - 2
Price - $4.50 (10 oz?)

We're taking suggestions on a where to go next - thinking we may have to travel farther afield; friend M suggestions someplace near Cambridge. Next time we think we'll meet in Cottage Grove at a place we've not been to before - 1885 Saloon and Grill.

These Fat Boys are Phat

February 21, 2009

Place: Bluephies

http://www.foodfightinc.com/bluephies.htm

Is it always snowing when we try to meet for a bloody mary brunch? In the winter it sure seems that way. And once again, a winter storm is upon us. What a better way to chase the winter blues than brunch and bloodies with a good friend.

We had planned to met in Cottage Grove and try 1855 Saloon and Grill, but we say the roads are too snowy to go the distance, so we meet at our tried and true, Bluephies. Such good food and the bloody mary has been our best so far. I didn't think I'd get to update the blog, but they've updated the menu and added another bloody variation since our last visit!

Called the Fat Boy, it's a completely unique combination of "house made" bacon infused vodka (bacon-infused vodka?!) spiced tomato juice, celery, jalapeno stuffed olives, pickled onions, pickled asparagus, a strip of bacon and string cheese.

We would have liked to linger over the bloody while waiting for our breakfast (scrambled for me and overeasy for J, both with a side of breakfast potatoes and their delicious multigrain toast), but our friendly waitress Kristen set our meals before us and confessed that the bartender was new, so she was taking her time making our "Fat Boys".

But it was worth the wait, as the drinks were "very visually impressive" according to J. Rimmed with celery salt, and stuffed with goodies, these "Phat Boys" lived up to the quest for a 'drink that eats like a meal'.

I mean really, a crispy piece of bacon in the drink? Crazy!

As usual, the Food Fight restaurants never disappoint.

Spice/sauce 4

Strength - 3

Appeal - "About a 6 on a 5 point scale"

Size - 3

Price - $8.75

Drink with a View

Nov. 1, 2008
Place: Sardine


Can't believe it's taken us this long to get together for our next bloody mary. Looking for a place on the East side, we try Sardine, a trendy bistro on Lake Monona. http://www.sardinemadison.com/

This was my first time there and I have a bit of trouble finding the parking lot ( I know, I know I'm such a westsider) drive right past the restaurant and down Williamson street. Oops. So I turn back and end up back at that crazy intersection (Williamson, Wilson, John Nolen and Blair all converge there) but finally figure out I park in the lot behind Machinery Row Bikes.

The restaurant isn't crowded at 11 am on this Saturday so we get a table with view of the Lake. Unfortunately it was a little too chilly to take advantage of the late Autumn sunshine and sit on the outdoor deck.

Our waiter - a seemingly hungover college student - was not in the mood for any banter and impatient for us to order, so along with our drinks we both choose omelettes. I opt for herb and gruyère cheese, while J tries the arugula, brie cheese, crimini mushrooms and scallions, both with spring salad and frites. They are excellent.

"It looks like a party in there," says J when the waiter sets down our drinks. A confetti of spices float in the bloody mary. The zesty drink is garnished with pickle, olive and pepperoncini. We especially appreciate the horseradish and agree that the appeal ranks a '5'.

Overall, a pleasant way to spend a late fall morning and we agree to come back during warm weather.

Spice/sauce - 4
Strength 4 (a bit of a buzz for this lightweight)
Appeal - 5
Size - 3 (10 oz? or maybe 12)
Price - $6