Tim Driscoll’s barhopping: Sunday, Bloody Sunday
Bloody Mary by Kirsten Quistberg, a bartender at Hugo's in Northampton. Purchase photo reprints »
JERREY ROBERTS Purchase photo reprints »
It was a beautiful, sunny Sunday afternoon, and a round of golf was in the near future, but first I wanted to visit Kirsten, who bartends at Hugo’s at 315 Pleasant St. in Northampton; I had been promising for weeks to try one of her Bloody Marys. She greeted me with a smile when I entered and announced, “Today’s the day!”
There were a few patrons in the bar and I sat next to my friend Al Valenta, a tattoo artist. When I ordered the Bloody Mary, one of the customers cautioned Kirsten, “Don’t blow his head off.” I told Kirsten that I did, indeed, hope to keep my head.
The Bloody Mary is a cocktail with an infinite number of recipes, the basic being vodka and tomato juice. I watched as Kirsten prepared my cocktail, taking her time with the ingredients and garnishes. It not only tasted great, it looked good too, with the usual celery stalk, along with a cornucopia of other tasty garnishes.
Other customers took notice and before long Kirsten was called upon to make a few more. I noticed that Ed, to my right, seemed to be enjoying his. When I asked, he told me, “It’s a tasty little treat.” I couldn’t agree more.
How to make a Hugo’s Bloody Mary
1½ ounces of V1 lime vodka
Christie’s New England’s Best Bloody Mary Mix
3 dashes of Tabasco sauce
4 dashes of Worcestershire sauce
1 teaspoon of horseradish
2 dashes of pickled olive brine
Garnish with a celery stalk, pickles, cucumber, red pepper, pepperoncini, olive and garlic
Serve over ice in a pint glass