An Edwardian Jackal's Deceptively Bagatelle Dinner

The menu being that of a Ballast Point Bloody Mary and Wine Pickled Eggs...

Being branded a perfectionist today (what a word!), I was emboldened to take upon a nightly excursion, post-employ, to purchase the necessary constituents of a Bloody Mary.  A young naiad had recently went to some effort (so great in my mind then) for a mix from the what was once called the 'Golden City'.  It's name is Ballast Point* and it is fine as any freshly made concoction.  To compare it to other bottled Bloody mixes is a slap to its saucy face (this face being that of the aquiline).  The term 'mix' seems incomplete.

The emporium I hardly frequented had little of the ingredients, although it did have Sapphire Gin.  A few green onions (in lieu of celery), lemons, sea salt and the house hot sauce** were brought together in anticipation.  [As this was my repast for the evening, and it was well past 9pm, I also deigned a quick meal of soft boiled eggs in red wine vinegar and sea salt.  I have not alluded that this was to be healthy.]

A capital feast if there was any.  The eggs mellowed the overt spiciness of the concoction.

To whit - two parts of gin to the three of the Ballast was a perfect ratio - I din't taste the alcohol.  Mix the parts in a separate glass with ice, long enough to cool, but not too long to dilute.  Slowly pour to a new glass with fresh ice.  Garnish with green, lemon, hot sauce, a dash of salt, a dash of pepper.

It was the fortunate notes of tomato, pepper and spice coming together in a foundry of heat and flavor.  I drank to the naiad's health and well-being, may she be well loved and cared for all of her days.

*http://www.ballastpoint.com/spirit/bloody-mary/
**http://store.davesgourmet.com/ProductDetails.asp?ProductCode=DAIN