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French Lick Resort claims it was the first place in the nation to serve tomato juice as a beverage in 1917. The story goes like this: The staff ran out of orange juice and, thinking fast, created a tomato juice cocktail that eventually became a hit. So it was fitting that the resort decided to hold a Bloody Mary contest to add to the storyline about its famous beverage.
That showdown was last Saturday, Feb. 6, and held in the resort's Power Plant Bar. For a resort that size, the contest was significant in two ways: The winner's concoction would become its house recipe going forward, and the winner would net $2,500 for that evening's work.
Due to the snow, only 13 of the original 16 entrants showed, but that's still a lot of Bloody Mary drinking for the preliminary round judges. At 10 p.m., I got to hop in as one of four judges for the final round when we tasted five recipes. (Yeah, tough job, but someone's got to do it.)
If there was one consistent note among most of them, it was spice, and I liked that. Nearly all had some kick, save for one that got my lowest score; it was V-8 bland. (Hint to spectators: When you see judges sip or nibble and immediately go to their score cards, you know it's a dud. That's what happened with the bland recipe. If the recipe is any good, or at least challenging to figure out, they'll take their time fretting over how to score it.)
The recipe that won, dubbed Dale's Bloody Mary, was my second favorite. I liked another that used Absolut Citron as its vodka; its citrusy edge was creative and refreshing, I thought, but my fellow judges didn't agree.
At any rate, since there was so much interest in the piece I wrote a few weeks ago about doing this contest, I figured I'd share winner Dale Hobbs' recipe.
Dale's Bloody Mary
16 oz. glass
Slice of lime to wet rim
Add celery salt to rim
Add ice glass to three-fourths full
¼ tsp celery salt (Spice Time)
1/8 tsp garlic salt (5th Season)
1/8 tsp onion powder (5th Season)
1/8 tsp black pepper
1 ¼ oz vodka
1 ½ tsp Worcestershire (Lea Perrins)
1/8 tsp Louisiana Hot Sauce
Squeeze lime and add remainder to drink
½ c tomato juice (Campbell's)
Blend all ingredients well (I'd suggest pouring the mixture into a martini shaker and then back into the glass once or twice) and garnish with celery stalk, two skewered olives and 1 slice of lime on rim.
* On a personal note: I'm compelled to give some major props to French Lick and its sister resort, West Baden Springs Hotel. If you've never been there, or at least haven't been since their $500 million renovation a few years ago, it's worth the 75 minute drive from Louisville to see both. I about guarantee that you'll be impressed enough to start thinking about how to squirrel away some money for a visit.
I've been blessed to travel a bunch and stay in some swanky places, but few I can think of can match West Baden's beauty and charm. Its atrium is easily one of the most amazing indoor spaces I've ever experienced. Yes, experienced, not just seen. You feel as though you've entered another world upon entry. Last year Conde Nast named it the 15th best resort in America, and it's deserving of such praise. To think I've never seen this hotel on TV's Travel Channel astounds me.
The French Lick Resort isn't as dramatic, but it's dazzling all the same: its architecture, plasterwork, tile work, paintings, etc. are breathtaking. I couldn't care less about its casino, but that's what draws the crowds these days. The grounds at both hotels are remarkably luxurious and peaceful, and with the brand new Pete Dye Course opened just last year, a PGA event is inevitable.
For decades, French Lick and West Baden were haunts for the rich and famous, but it seems so few in Louisville know a thing about either. Follow this link to take a virtual tour.
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