Listen to the girls squeal!

I was talking with a very distinguished and frequent regular at my restaurant and he was asking about the unusually high concentration of ladies today. My answer is 3 fold: 1) It is football season; and the women that have been with their men long enough to realize that it is no longer amusing to coddle a man's fascination with violence and chicken wings, realize that their time is much better spent enjoying the company of friends, drinking wine and gossiping.2) It was a sixty degree sunny day in January. Earlier this month we were all iced and snowed in. and 3) Bubbles.

I cannot say that the ladies came out to the middle of north Georgia in January because I made a flight of sparkling wine on the menu but I can honestly say that there were squeals of delight from said women upon the discovery of a sparkling wine flight. Hugh Heffner would be proud. He would never expect women to go without  arguably the best treat in the world...Sparkling wine. May I remind you of the names Thomas Mario uses in the Playboy's New Host and Bar Book circa 1971 for the bubbles: "nosetickler," "gigglewater," "fizz," and "bubbly." Sexy stuff. So here is the bubble flight:

bubble flight $15

nv adami, prosecco 9/36

lovely, elegant scents of green apples, white wildflowers, minerals, and glazed almonds. the palate is dry but still generous with flavors of yellow cherries and tropical fruits, and a very long finish.

nv lamberti, rose spumante 10/40

bright and refreshing with lasting apple and raspberry flavors, this wine is light and cool, simple yet delicious. try it with toasted almonds

nv bortolotti, prosecco e. d. 11/44

 elegant, fresh and lively, with floral aromas and white fruits and a creamy mousse. this is easy to drink and rounded with apple flavors. 

nv casteggio, moscato 7/35

golden color, aromatic nose of ripe apricots, sweet and fruity with flavors of apricots and tangerine. well balanced.

2009 ricossa, moscato d’asti 10/40

pale straw color, floral apricot and orange blossom aromas, round and silky with  great intensity and a long, mouthwatering finish.

I feel that I might squeal now if I don't down some bubbles! Cheers!

The Signature Wedding Cocktail Part 1

Playboy's New Host and Bar Book  would certainly never talk about a wedding soiree. I am not sure if signature cocktails were even an option for the 1971 wedding. My parents got married in 1973-2nd time for dad and third time for mom- in a chapel in Lake Tahoe, Nevada. I am pretty sure that the idea of arraigning a cocktail to match the pink, daisy printed wedding dress, did not cross her mind. I however, run a beverage program that includes upwards of 45 weddings per season. I refuse to use vile ingredients such as blue curacao and hypnotic to make a blue drink. The "something blue" for those not exposed to the wedding circuit. I also will not suggest that a bride rent a machine to whip up cotton candy to top a coffee drink. No thanks Martha. All this being said check one of my wedding cocktails that both the girls and boys will like.

Rye be Wrong

muddled apple, honey vanilla syrup, lemon, rye whiskey and ginger ale

This refreshing cocktail uses only natural, fresh ingredients and is suprisingly light for a whiskey cocktial. Great for all seasons.

Barmanship

Playboy's New Host & Bar Book's author Thomas Mario is so eloquent. Check this out: "Given a choice selection of spirits, fresh and flavorful mixing ingredients, and attractive glassware, the host at home is still several steps away from the professional bartender's finesse, an art that is public property for every drinker astride a barstool to behold. It looks deceptively easy, especially to the eye that is mellowed by two or three dry martinis. But there are skills, tricks of the trade, and tips in creating and serving drinks-icemanship, mixing, stirring, garnishing and others- which can be briefly explained the same way that a golf pro on the golf course can." What a great analogy! Barmanship takes talent and practice.

I feel I must rant for a moment. I am totally sick of the snotty ass bartender or mixologist or bar chef or whatever  that scorns people paying good money for a drink that doesn't fit into the motif of the bar. Seriously! These "undereducated" bar clients pay the bills. Some people don't want to wait 20 minutes for a complicated drink. Sometimes a drink is a drink. Any bartenders feeling the urge to turn up your nose at your guest just think about what you want when you get off work. PBR and a shot of Jameson's sound familiar?

Back to Barmanship. Be prepared when entertaining at home. Get all of your ingredients together in one spot. Don't get too complicated when entertaining if you aren't comfortable behind a bar. Remember when entertaining at home the best host is a relaxed host. Freaking out because you have misguidedly planned a mojito party for 50 and didn't hire a bartender to help you is not good. Keep it simple.

Bartender story: In the early 2000's I worked at a martini and jazz night club. Even the hookers had business cards. Anyway, my friend Frank, who is also an excellent golfer, is tending bar in the back room. Frank has a cult following. Fresh drinks are constant as is the conversation. I don't think a lady has ever lit her own cigarette at Franks bar. I was cocktailing the vip room next to his bar and happened to be in earshot for this interaction. A woman obviously drunk, obviously unpracticed in the social graces of a bar had been running back and forth getting apple martinis (hot at the time) for herself and her friends. One at a time. Each time interrupting another bar guest, stepping in front of them etc. The bar is 3 deep. Finally as the woman shoves her way in and demands a glass of water. Frank had enough. He fills the glass with ice, sets it on a fresh cocktail napkin and says in his New York accent and gravelly voice. "It'll be ready in 20 minutes." If I would have said this to anyone It would have gone terribly wrong. Bewildered this woman giggled, set down a cash tip, and took her ice. Ahhh charisma. The real bartenders have it in spades. Give me a barman who is attentive and funny and I am a happy girl. Creativity is awesome but not when the barman never looks up from the muddler to connect.

Say When A Short Course in the New Math of Mixology

I was 5 in 1980. I grew up in Idaho. I was raised by basically non-drinking parents. I had no idea that in 1971 there were many disparate ounce measures in different bottles of booze. This issue has never been on my radar before. As a bartender, and now a manager, the simple (and sometimes not so simple) math of the cocktail and bottle to person ratios have occupied my brain at length. It must have been terribly frustrating for the party planner or bar owner making standard drinks and always running short on one thing or another. This sounds very much like the marketing plan schemed up by the hot dog and the bun people. No matter what there is always too much of one thing and not enough of the other. Thankfully, bottle sizes were standardized in 1980 and so I don't have to worry about it now.

That being said... Have you ever felt slightly pissed off because you feel like your wine pour looks particularly short in a restaurant? The 90's and 20000's have totally distorted our sense of what a regular portion of a food or drink item should look like. I was in a gift shop recently and there was a wine glass predominately displayed as being able to hold an entire bottle of wine. While this struck me as a product of our super-sized nation it wasn't that much larger than many wine glasses I have seen in restaurants. When working for The Capital Grille, where they have large beautiful glasses, the perception of "short pours" was eliminated by bringing over an individual carafe of wine every time wine by the glass was ordered.

So the question is what is the proper portion size? In 1971 the portion for a glass of wine was 4 oz. If you read any diet book this portion size is also used. In restaurants 6 oz. is standard. For a highball- the "and" drinks like gin and tonic the pour should be 1 1/2 oz. of liquor. A rocks drink, cordial, port and straight up drinks should have a liquor pour of 2 oz. Many martini glasses can hold 6 oz. of liquor or more. Bartenders also have a knack for filling up glasses regardless of size and standard portions. All this being said I believe in measuring product when mixing your own drinks and following recipes. Making cocktails is like cooking. It isn't as scientifically important to get portions as precisely correct as in baking but not measuring can really mess up your drink. If you are just starting your exploration of mixology, then for the love of all that is holy,  buy a jigger- the little measuring tool- and follow directions. Happy drinking!

Prepared Hors d' Oeuvres for drinks

Having got the booze; and something to mix it with, a party must have some snacks. Thomas Mario goes over some cocktail snacks that are great to have on hand in case a group pops over, or in case a bunny pops under (insert snarky laugh). Some of the snack choices that he serves up may not be what most Americans in 2011 think of as party food. I love smoky, briny, fishy bits of food and that type of fare loves booze! So let's hash through the 1971 snack list and I will, of course, add my two cents.

• Anchovies: I know. I have heard the same thing from people over and over. " I don't like anchovies. I never eat them on my pizza!" Not all anchovies are made the same. Look for white anchovies. If you have a good gourmet market look for them from Italy and oil packed. Some markets also cure their own and they are so yummy. They make a martini taste as good as cold vodka and caviar taste together for a lot less!
• Anchovy Paste: I only use this if I am making my own Ceasar dressing or making a Putenesca sauce. For a cocktail party on it's own or with crackers... I don't know about that.
• Caviar: We can't get Beluga. Sevruga is hard to find and very costly. So why not go domestic. The University of Georgia harvests some pretty amazing stuff at about $58 an ounce.  I also really love Idaho white sturgeon caviar from Hagerman, Idaho. It is very clean and delicious. Experiment and don't be afraid to try different varieties especially if you want to swank up your party and you don't have a lot of time to prep. A few fish eggs laid like jewels on a store bought Bellini or cracker with creme freche or sour cream and a sprig of dill takes no time but your guests feel really special!
• Cheese: Mario goes into some very specific cheeses here. Bottom line- a cheese plate needs a soft, a hard and a blue. With these three cheeses there will be a match of flavors with wine and cocktails. In addition, you will please most. I usually garnish my cheese tray with whatever fruit looks good in the market. Grapes are the easiest, and fig jam. Never heard of fig jam? It's there, next to the mint jelly and the like- 2 shelves up from the peanut butter in most stores. Keep in on hand. It sort of makes an impromptu cheese plate feel like you know what your doing even if you are just "winging" it.
• Clams: Not bearded. Smoked in oil. I like this but many a party goer these days wouldn't touch it.
• Cockles: These are small English clams in vinegar or water. If you don't have a good specialty market don't bother with this.
• Cocktail crackers, snacks, etc.: Buy what looks good. Crackers of a couple of types should be stocked in the pantry because they are great with cheese plates, pates, hummus and whatever else you have edible in the fridge. I love popcorn and I will often pop some with "fancy" toppings for parties. Try rosemary and butter, chocolate shavings and orange zest or Cajun seasoning. Even salt and fresh pepper with real butter or olive oil will satisfy.
• Cod Liver: I don't know. I thought that the only thing called this was a supplement that really old people take?
• Eels: Maybe canned are good but I have only had it in sushi. Party packs of sushi from your local store are common cocktail party fare but I think it lacks creativity at this point. It is almost a more "fresh" approach to get some really good canned seafood and offer it up like a kitsch buffet than to throw down rubbery vomit inducing sushi made hours before at a large chain market. My soap box just got tall. Stepping down now.
• Fish Balls: I don't know but they must be so small. I don't know how many you would need to feed people. Maybe they multiply.
• Frog's Legs: I have had these before but I have never had them hanging out in the pantry waiting for a cocktail party to happen. Mario recommends them smoked in oil but I have never seen them that way. Skip this one if you want your friends to actually stay for drinks. 
• Ham: Finally a pork product. Get the good stuff. Something a butcher would cut for you. Don't buy the crap hanging in the grocery store display that may have been packaged in 1971 for all of the preservatives. Buy American versions of prosciutto and sorrento if you don't want to pay import prices.
• Herring: My husband comes from a German and Polish family. They love herring. That's all.
• Meatballs: Don't serve prepackaged meatballs in sauce to your guests. That would be the same as serving little smokies at your party. Unless you were having a retro party this would be bad.
• Mushrooms: I think that marinated mushrooms are icky but if you like them go for it.
• Mussels: Smoked in oil. I love them but I like smoky, fishy stuff. I want to drink more when I eat it.
• Nuts: Besides crackers and popcorn and cheese this is the most loved no brainer snack of all. Just put them in nice dishes. Don't pop a can of peanuts and expect to get Mr. Smooth status!
• Olives: My husband calls these briny bits. Don't limit your spread to just olives. Capers, caper berries, peppers, pickled vegetables, etc. These all are great go to cocktail munchies.
• Oysters: Mario suggests them smoked in oil. I love them this way especially on Saltine crackers. This is a quirk of my personality. I wouldn't serve them at a 2011 cocktail party.
• Pates: Yes. Fantastic, yummy, fancy food. No work for the host. Serve with great crackers and a few types of mustard and a cheese plate and the party is set. Buy whatever looks good at your market. I have recently been obsessed with a pheasant and mushroom pate that I have been buying for $7.99 at Publix. Not even the "good" Publix. It is one of the more run down locations.
• Salami: Cured meat good. Great for party. Have some at hand if you want to be a Playboy.
• Salmon: Smoked salmon is an easy party favorite.
• Sardines: See anchovies.
• Sausages: If I could live on cheese and sausage I would be a happy girl. Must be good for a party.
• Shrimp: While I wouldn't recommend serving them preserved in oil as Mario did i do know that every large market has shrimp cooked, de-veined, shell off and tail on. This means that shrimp cocktail is there for the "pick up" any time. Dress up a store bought cocktail sauce with fresh lemon or lime juice and a little extra horseradish. Of course, use a nice plate to serve it on.  In no time you have a no prep, "fancy" snack to impress people. Anyone can do this.
• Sprats: I don't normally text in non-phone situations but...WTF?

Happy drinking and happy munching.

Tonic

With the remnants of melting snow on the ground and a massive amount of deep cleaning at the restaurant I cannot help but think of spring. With warm weather on the mind I, of course, pine for a gin and tonic. Such a simple but fine cocktail.

I could wax poetic about gin until the cows come home but today I want to just focus on the tonic water.If you want to check out the history of tonic water, quite interesting, go to: http://en.wikipedia.org/wiki/Tonic_water or to http://qtonic.com/history.html.

I love tonic water for three main reasons; I love gin, I run and so I get shin splints occasionally and there is nothing that works better to treat them than quinine (active ingredient in tonic), and third tonic glows in the dark. Very cool.

 In the post "All the Trimmings" I encouraged you to purchase the small bottles of tonic and not go for the big 2 liter jugs because the little ones just stay fresh longer. At Le Vigne Restaurant where I head up the cocktail program I make my own tonic syrup and dilute it with Pelligrino and of course gin. The results are divine. At home I am usually not that ambitious and rely on bottled tonic.

Here are 3 of my favorites:

Fentimans: This can be a bit tough to find but it is sooo good! It is woody and full of lemongrass.

Fever Tree: This is crisp and refreshing with great carbonation and a lot of botanicals.

Stirrings Tonic Water:
This is my go to brand for great quality mixers that are easy to find. This tonic water isn't as lively and complex as the Fever Tree or the Fentimans but it is a far step up from the run of the mill.



Tonic I want to try: Q Tonic Water
Here is the bit from their beautiful website: Q Tonic has returned the essence of tonic water—Peruvian quinine. We custom blend Q Tonic with all natural ingredients, including handpicked Cinchona bark grown in its native habitat, the slopes of the Peruvian Andes. As a result, Q Tonic is a better tasting, healthier, and more authentic tonic water.

My Tonic Syrup Recipe:

4 cups of water

¼ cup fresh pounded lemongrass

Zest and juice of 1 orange

Zest and juice of 1 lemon

Zest and juice of 3 limes

1 tsp juniper berries

 ¼ cup citric acid

¼ tsp Kosher salt

Over high heat bring to a boil. Turn to low and simmer for 20 minutes. Cool and strain mixture. For every cup of liquid add ¼ oz. Quinine extract and ¾ cup simple syrup. To mix in a drink use ½ oz. tonic syrup to 2 oz. soda water or Pellegrino.

          *quinine extract is very potent stuff that I order from Terra Spice company                                                                                                     http://www.terraspice.com

           * citric acid is readily available to me because I run a restaurant at a winery and it is a great non-toxic and harmless cleanser. It is also a natural preservative as well as used in many soda recipes.

Keeping in the theme of this blog here is the Playboy recipe for

Honky Tonic:

1 oz. Sciarada

1 oz. Gin

1/2 oz. lemon juice

Iced tonic water

1 slice lemon

     Pour Sciarada, gin, and lemon juice into a tsll 12 oz. glass half filled wit iced cubes. Stir well. Fill with tonic water. Stir. Add lemon slice.

I have never heard of Sciarada before but it is apparently an Italian liquor flavored with lemon and orange. Sounds good. I like tonic and I sometimes consider myself a Honky having grown up in the beautiful state of Idaho. I must find this liquor and try it!

All The Trimmings

After being snowed and iced in for a week without much in the way of a decent mixer (thank God for wine), and the beginning of a new year, it is high time to evaluate the home bar and beef it up so that entertaining is possible on the fly; even if it is just for my husband and I. The Playboy's New Host and Bar Book has a laundry list of goodies that the 1971 mixologist should have in his arsenal. To my surprise many on the list are things that I would consider a value to either my bar or kitchen. Some ingredients however are a bit odd and I would only buy them if I were to have a tiki party or something. Before delving into Thomas Mario's list I want to share his advise on purchasing mixers. As a rule small containers of mixers stay fresh longer. For example, if you are the only person in your group who likes tonic water don't but a 2 liter container of tonic water. Only the first drink or two will be palatable and the rest will suck. Coming from a frugal stock I hate wasting even if its not as good as when I first opened it. Therefore, while at my professional bar I make my own tonic water I have suffered through many a drink that had a less than fresh mixer because I didn't buy the mini bottles and instead went in for the bulk "bargain." So here we go...Mario's list and my commentary.

Mixing Aids

• Almonds-Used in some punches and glogg. I find them more likely to be choked on. I would keep them at the bar in case you need a snack while preparing a cocktail and not so much as a floater.
• Almond Syrup- otherwise known as Orgeat. This is a delicious syrup and I have made it for use in my professional bar world but have never had it on hand at home. The reason for this is that I rarely crave Tiki drinks and when I do half the fun is going out and getting them. Orgeat is a must however if you are planning to throw a tropical soiree.
• Apple Juice-I have kids so we have this on hand. I am not a fan of mixing the kid juice with my vodka. It just screams bad mommy to me.
• Apricots-could be fun with a muddler and some whiskey. Definitely not a must have.
• Bananas-alcoholic smoothy material. I'll skip it.
• Bitter lemon-o.k. so this is something I routinely have on hand. I love gin and the Stirrings Bitter Lemon soda is so good with a citrussy gin. This is a kind of old school mixer that I don't see too many brands of but I highly recommend it.
• Bitter lemon concentrate-never seen it. ever.
• Bitters-Yes!!! Every bar must have at least one bottle of bitters. Don't believe me? Ask wikipedia...A cocktail is a mixed drink containing two or more ingredients. Originally a mixture of distilled spirits, sugar, water, and bitters. At my home bar I have the following bitters (this doesn't include my experimental home brews): Angustora, Angustora orange, Stirrings Blood Orange, Fee Brothers lemon bitters, Fee Brother's whiskey barrel bitters, and Fee Brother's rhubarb bitters. Once you realize the beauty of the bitters your life will change. My obsession began with the cocktail but the bitters have made their way into sauces, roasted stuff, salad dressings and even the pound cake. They are like a kitchen spice rack preserved in booze!
• Butter-always in the fridge, rarely in the glass for me. 
• Cassis-why would anyone keep the non-alcoholic kind?
• Cherries-I hate maraschino cherries but I love brandied cherries. I make them a couple of times a year but I rarely have them because I gobble them up like the glutton that I am. Great in a manhattan. I have a bottle of moonshine cherries now but you know they are full of white lightning as soon as they hit the tongue.
• Cider-great in fall especially for a warm cocktail. For those of you reading I know it's just kicked up apple juice but it feels different to me so I am fine putting booze in it.
• Cinnamon sticks-Most people have cinnamon in their home. Good enough. If hosting a winter party buy the sticks for an easy and cute garnish. Otherwise why bother?
• Cloves-see cinnamon.
• Club soda-This is a must have. Buy small bottles to keep it fresh- all of the brands taste the same to me. Feel free to substitute mineral water.
• Cocktail mixes- If you are uncomfortable following simple directions and have lost your internet connections then by all means buy the pre-mixed cocktail garbage that has been sitting on the liquor store shelf for five years. If you want a really good drink learn to squeeze a fruit and follow simple directions or find a good bartender.
• Coffee-Why wouldn't a person have this anyway? My best friend doesn't touch the stuff and I am still suspicious.
• Cranberry Juice-For all of my booze snobbery I still enjoy a vodka cranberry or a cosmopolitan. Buy small bottles unless you have a urinary tract infection and need gobs of it.
• Cream-If you are serving after dinner cocktails this is a must.
• Currant Syrup-unless making something specific with this don't bother.
• Eggs-In the kitchen. Eggs are generally very safe to consume raw so don't get scared off by egg whites in a drink recipe. They create the froth. 
• Falernum-Almond and spice syrup. Used a lot in tiki cocktails.
• Frothy Creamy Head- Really? In the Playboy bar book? This had is asterisked to indicate its necessity.
• Ginger ale-yep.
• Ginger Beer-I prefer it to ginger ale because I love the Moscow mule ( vodka, ginger beer and lime) as well as the dark and stormy ( dark rum, ginger beer and lime). Simple cocktails that will impress your friends.
• Grape juice-see apple juice.
• Grapefruit juice-I like ruby red. I often use Indian River.
• Grenadine-Pomegranate syrup. Can be quite good. If you have been turned off in the past try Stirrings grenadine or boil down some pomegranate juice with a little sugar and marvel at the difference.
• Guanabana nectar- ???
• Guava jelly-I have never used it for anything but a pairing with cheese. Mario likes it in Caribbean rum drinks. I am inspired.
• Honey- use some hot water to thin it for cocktails. Use it in "the bees knees" cocktail with gin lemon and honey. Yum!
• Lemons-yep.
• Lemon juice-You get it from the lemon. Don't buy the bottled crap!
• Limes-uh yes.
• Lime Juice-Get it from the fruit. No fake lime from the grocery store filled with putrid yuck.
• Lime Juice sweetened-I don't keep this at home because I prefer a fresh gimlet with fresh lime and sugar. If you like the best known is still Rose's brand.
• Mangoes or Mango Nectar-If you want crazy rum or frozen stuff.
• Maple syrup-In my pantry. Don't be afraid to experiment with different sweeteners.
• Milk-If you are making milk punches etc.
• Mint-In the summer I grow it and love it. In these bleak winter months i only dream of the julep and mojito.
• Nutmeg-See cinnamon.
• Olives-Buy the biggest and best that you want. Great for the Martini and Bloody Mary.
• Onions-For the gibson. As an ex-bartender I hate the way they smell but they are pretty tasty. If you like them or have an old fart who drinks gibsons keep a bit on hand. They never go bad.
• Oranges-great for winter cocktails. Just buy fresh.
• Papaya syrup or nectar-If you are doing a Polynesian or tropical thing. I am feeling 1971 with this list.
• Passion Fruit Nectar-see above.
• Peaches-As a 16 year resident of the Peach State I implore you to only use in season.
• Pineapple-Buy fresh. If any of you is in love with the Capitol Grille Stoly Doli here is the secret: Dole Pineapple cut up, covered with Stoly vodka- wait 7 days, squish pineapple (but not too vigorously or it will be bitter), strain, shake over ice and enjoy. This cocktail requires the do not operate heavy machinery or drive label because it tastes like fresh pineapple but packs a vodka wallop!
• Pineapple Juice-Buy little cans because you will likely have them for the rest of eternity unless aunt Helen loves Malibu and pineapple.
• Quinine Concentrate-I call this tonic syrup in my bar and I will share my recipe later. It is way better than the commercial stuff. This is used in place of tonic water and is diluted by soda water or mineral water.
• Quinine water- a.k.a. tonic water.
• Raspberries- I usually have some in the freezer and can be yummy in cocktails. Obviously better fresh and in season.
• Raspberry syrup-If you need it make it, if not I wouldn't have it on hand.
• Salt-I generally have Kosher and Sea Salt in my kitchen. both great for rimming glasses or seasoning a Bloody.
• Seltzer Water-Cool if you fancy the soda siphon machine. For the rest of us mineral water like Pellegrino or soda water works fine.
• 7-up-I haven't had this since the third grade. I live in Sprite country. Any lemon-lime soda is good to have in your home bar. Good for a grown up mixer or for pip-squeaks.
• Soft drinks-Basics: Cola, Lemon lime, Ginger ale. Fun alternatives are everywhere. Sparkling lemonades, sassafras, you name it and it is in your local specialty food mart. Remember: it all tastes better with booze.
• Strawberry syrup- Maybe I have a skewed perspective because I have never tried to lure a Playboy bunny but... I don't normally have this behind my bar.
• Sugar-If you have a minimally appointed kitchen you will have some sort of sugar. Super fine is preferable but I encourage you to experiment with sweeteners. 
• Sugar Syrup- Also known in the bar world as simple syrup. It is that easy: sugar + hot water = syrup. Much easier to mix than regular granulated sugar in a cocktail. This is often the difference between your borderline cocktail and that of the yummy one your local bartender makes. That and fresh ingredients.
• Tea-It may sound weird but tea is the old mixer that is fresh and new again. Hot or cold teas of all different flavors can be an exciting mixer.
• Tomato Juice-If I get super ambitious I may make my own Bloody Mary mix but most often if I am reaching for a Bloody Mary I am hung over as hell and ambition is not even in my vocabulary! So the only reason I would have straight tomato juice on hand is if I were planning on being hung over in the future. Your choice on how ambitious you want to get.
• Vegetable Juice- V8. Enough said.
• Water- To quote Absolutely Fabulous "It's a mixer Pats." Tap, bottled, sparkling or not all depends on your crowd. I like tap for still and Pellegrino for the bubbles. You decide.
• Worcestershire sauce- In my kitchen always. Great for Bloody Mary. I think Mario was always looking toward the future.

Mix it up and slog through the winter.