The Right Way To Make And Serve A Bloody Mary

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Read full article at www.foodrepublic.com 

My first bartending job, back in, ahem, 1996 was at a little neighborhood tavern in the college town of Eugene, Oregon. It was a dive bar before anyone used the term. Back then, they were just referred to as bars. If you wanted a fancy cocktail around that time, you had to take your chances at a restaurant or hotel bar. Most bars were places with television sets or jukeboxes, or both. You drank there.

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