Rub a Clove of Garlic Inside a Bloody Mary Glass
In my opinion, it is difficult to add enough garlic to food, let alone too much. I usually double (or triple) the amount required in a recipe, and have been known to add it to recipes that don’t require all of this. But things get tricky when you try to add garlic to drinks, even savory umami-infused drinks like Bloody Mary.
The raw strength of garlic is simply not suitable for human consumption. A small serving of chopped cloves can make your drink incredibly spicy, and even the smallest cloves can feel like a bite when you sip it. To harness this power – just a hint, a scent, golden onion soup in your Bloody – just take a half of a clove and rub the inside of the glass with it before pouring.
Rubbing a half clove gives the drink enough garlic flavor, but does not dominate other flavors of the drink, and removes the presence of unpleasant nuggets. (I’m guessing you can squeeze the juice out of a bunch of garlic and add it with a pipette, but you’ll have to make a lot of Bloody to make it worth it.) Rubbing in clove halves is an elegant solution: just slice one longitudinally and rub the cut side along the inside rim of the glass before preparing Bloody as usual (ideally with horseradish vodka ).