Renegade Chef: A bloody experiment
I know a bartender who makes a mean Bloody Mary. I’ll call him Bill, because that’s his name.
He would love to market his secret recipe but “Bill’s BM Mix” sounds more like the name of a bike store, or worse, something unfit to drink.
If you think this is where I unveil Bill’s magic method for concocting the best Bloody Mary this side of Jenkins — well, you are sadly mistaken. Bill won’t part with it.
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