The best bloody I ever had was at the Yacht Club of Rio de Janeiro, years ago the morning after a huge all-night wedding. The barman built them, step by step, muddling garlic salt, worcestershire, lemon juice, etc, with ice before hitting with vodka and tomato juice. They were fantastic, but I think the setting and circumstance were major contributors. A nice thig I like to do is add a little Balsamic at the end; was first turned on to this at the Peacock Cafe on Prospect St. in Washington; adds a great tang!
