Two years ago, it was brunch time. Matt and I decided to venture outside the Northeast and went to Edina for eggs and bloodies. It was just ok. Our bloodies were just glorified V8s with a mini pickle. I left disappointed and thirsty. After living within a mile from a bar with the Helen of Troy of bloodies for four years, I had yet to find a replacement since I moved to the Twin Cities.
It wasn’t for a lack of trying. My google history was riddled with “best Bloody Marys in Minneapolis.” And I dragged Matt to try every single one of the proclaimed best bloodies. Each one fell short.
And that’s how this blog started. “Why don’t you rate all the bloodies we’ve tried on a blog so other people in the cities can rely on your expertise,” Matt suggested.
This blog has now transformed from rating bloodies into my outlet to learn to cook. Nevertheless, my original idea behind this blog hasn’t completely been lost. And as it turns out, I sleep next to the mixologist who has created the world’s best bloody–Matt. It took several years of trial and error, but we finally have perfected what we believe to be the greatest bloody recipe. And it would be a sin not to share that recipe with the world.