Bloody Mary (courtesy of Joel)

J. Wilbur Bloody Mary Flavoring (available at Fred Meyers)
Clamato Juice
Juice from Pepperoncini jar
Tabasco (try Chapotle)
Squeeze of small slice of lemon
Squeeze of small slice of lime
Fosters Pickled Asparagus
Vodka
1 large garlic stuffed green olive

Put ice in shaker, add the Bloody Mary Flavoring (a few shakes), the rest to taste.  Be generous with the vodka.

Update:  Joel also uses the juice and vegetables from the Italian mix Giardiniera instead of or in addition to the Pepperoncini.    

Caramel Sauce (great for iced coffee like Starbucks)

1 cup granulated sugar

3 tablespoons unsalted butter, cold

1/2 cup heavy cream (or half and half) at room temperature

½ teaspoon pure vanilla extract

A pinch of salt if using unsalted butter

 

 

Use a thick bottom pan, on medium-high heat, add one cup of sugar and slowly melt.  Sugar should be a light gold color. Don't let it burn, when it turns a rich gold color, remove from the heat. 

 

Stir in 3 tablespoons of unsalted butter and whisk until the butter is melted.  Be safe, avoid burns.   Remove from heat and let cool a little while still whisking. 

 

Then carefully add in ½ cup of heavy cream or half and half that is at room temperature slowly while whisking.  This will bubble and may form some clumps.  Whisk until all incorporated.  Stir in vanilla and salt if using unsalted butter.  

 

Let cool and store in a jar in the fridge.