Red Lobster
When it comes to intriguing flavor combinations, I’m a big believer that less is more. All you really need to make a steak taste good is salt, pepper, and garlic. And most cocktails – from a gin and tonic to an Old Fashion – really only require a ingredients to be considered palatable and “good.”
Bloody Marys are the pretty big exception to the rule. Good Bloodys require an insane concoction of ingredients. If you make a solid Bloody from scratch, they’re kind of like snowflakes – no two Bloodys really every taste the exact same. That’s why I love build-your-own Bloody Mary experiences like the one at The Starboard in Dewey Beach, home to the world’s most ambitious DYI Bloody Mary bar. You name an ingredient – from Old Bay to a dozen different kinds of olives – The Starboard (probably) has it.
Rarely do chain restaurants dabble in crafting a truly amazing Bloody Mary. Until now.
Red Lobster is throwing its hat in the ring, adding a new seafood-inspired bloody to the menu for a limited time.
Starting December 30, Red Lobster is serving up what it’s calling a “Lobster Claw Bloody Mary.”
According to Red Lobster, it’s made with Tito’s vodka and Red Lobster’s house Bloody Mary mix. Then it gets interesting: One shrimp, a big lobster claw, a lime wedge, and a spicy chipotle BBQ seasoning on the rim.
I’ve had plenty of Bloodys with cracked crab claws and they’re always delicious.
But here’s the game changer: A famous Red Lobster Cheddar Bay biscuit, on a skewer.
The drink is available nationwide until February 2, so perfect reason to get out of the house and spice things up during the winter doldrums.
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Brandon Wenerd is the publisher of BroBible.com and one of the site’s founding partners. He can be reached at brandon@brobible.com. Tweet him your Bloody Mary hot takes here.