Kate’s Famous Bloody Marys

Anyone who has been to our house for brunch or spent a Sunday morning with us at an event knows that Kate makes the world’s best Bloody Marys. Trust us.


Kate's Famous Bloody Marys
The following proportions are for one cocktail, but Kate usually makes Bloody Marys by the pitcher, using a 3:1 ratio of tomato juice to vodka and seasoning to taste. For a fabulous variation, try a Bloody Maria by substituting tequila, lime juice, and Tapatío hot sauce for the vodka, lime juice, and Tabasco.
Recipe type: Cocktail
  • 1 ½ oz vodka
  • 4 ½ oz tomato juice (we’re fond of Campbell’s)
  • Freshly squeezed juice of ½ lemon
  • Several dashes Tabasco sauce (to taste)
  • 3 dashes Worcestershire sauce
  • 2 dashes celery bitters
  • ½ tsp prepared horseradish (or more to taste)
  • A splash of dry sherry (we use amontillado)
  • Salt and freshly ground pepper to taste (don’t be stingy with the pepper)
  1. Add tomato juice to a shaker or pint glass without ice.
  2. Stir, adding the balance of the ingredients one at a time.
  3. Taste frequently until it’s spicy/salty/acidic enough.
  4. The drink should be well-balanced, but with an assertive presence of lemon and spice.
  5. Add vodka, stir thoroughly, and pour into a tall glass filled with ice.
  6. Garnish with a stalk of celery, a couple of pickled green beans, or a skewer of pimento-stuffed olives and peeled cooked shrimp.


Celery Tonic

I promised three drink recipes this week and here is number two. This is another one that features our celery bitters and which can be either alcoholic or non-alcoholic. As crazy as it may sound, we usually make the non-alcoholic version.  If you don’t have a bottle of Two Drunkards Celery Bitters, some good commercial ones have recently become available. I urge you to steer clear of Fee Brothers Celery Bitters, though. They have a very artificial flavor.

Celery Tonic
We’ve discovered that there aren’t a lot of things that are more restorative after overindulging, or just refreshing on a hot day, than a tall glass of soda water and ice flavored with several dashes of bitters. We usually don’t add any sweetener, but a little bit of simple syrup really helps bring out the lovely vegetal notes of the celery in this drink.
Recipe type: Cocktail
Serves: 1 cocktail
  • ½ oz simple syrup
  • 3-4 dashes celery bitter (or more to taste)
  • 6 oz soda water
  1. Add simple syrup and bitters to a tall glass and stir.
  2. Add several cubes of ice, fill with soda, stir again and enjoy.
  3. Garnish with a twist of lemon if you’re feeling festive.

I usually enjoy this as a non-alcoholic drink, but there is no reason you couldn’t replace an ounce of the soda water with vodka or London dry gin. In that variant, I would add the alcohol to the glass with the ice and stir before topping off the glass with soda.

The Fourth Regiment Cocktail and an update

A lot has happened since our last blog post, but the most important thing has been the very successful Indiegogo campaign to fund our licensing as a cottage food business. Thanks to our very supportive friends, and a surprising number of supportive strangers, we raised enough money to do some necessary improvements to our kitchen, do repairs to one of our ovens, purchase some new kitchen equipment, and get the Two Drunkards registered as a fictitious business name and licensed as a cottage food business. At this point we are still, I’m embarrassed to say, working on fulfilling the perks promised to our contributors, though I am happy to be on track to putting cocktail bitters and biscotti in the mail to the folks who chose those perks by the end of this week. Then I have a lot of bread to bake.

To celebrate the first shipment to our quarterly bitters club, which includes two ounces each of celery and orange bitters, we’re going to post three cocktail recipes this week. Here is the first one.

The Fourth Regiment Cocktail
Our intrepid hero Charles H. Baker, Jr. picked up this variation on the Manhattan from the commander of a British sloop of war in Bombay in 1931, and kindly recorded it in his Gentleman’s Companion. This version varies from the Manhattan by using a 1:1 rat ion of rye to sweet vermouth, instead of the usual 2:1, and adds orange and celery bitters to the standard Angostura. The resulting cocktail is a bit sweeter and rounder than a Manhattan with a nice savory vegetal undertone from the celery bitters.
Recipe type: Cocktail
Serves: 1 cocktail
  • 1 ½ ounces rye (Rittenhouse 100 proof is our favorite)
  • 1 ½ ounces sweet vermouth (Carpano Antica or another old formula vermouth works best here)
  • 1 dash orange bitters
  • 1 dash celery bitters
  • 1 dash Angostura bitters
  1. Add all ingredients to a mixing glass with ice and stir.
  2. Strain into a coupe or Nick and Nora glass.
  3. Garnish with a twist of lime peel.