Maggie's Farm

All of us at Maggie's Farm enjoy a Bloody Mary at brunch. Extra horseradish, please. Some of us prefer it made with Spicy Clamato, or sometimes as a Bloody Bull (with beef bouillon - canned beef broth, added, which is the way Bill Buckley liked it).

At a nice restaurant at Sugarbush they make something that is new to me for apres ski - a Hot Bloody Bull. They make a Bloody Bull, then stick that air-heater thing they use for making cappucino into the mug to heat it up.

I have always liked a few beers after skiing in 5 or 10 degrees all day, but this is a good find. It's almost a complete meal, too - vegetable, protein, and alcohol. Two of these beverages are perfect as a medicine to combat the growing public health crisis of frostbite.