Sabayon

2 egg yolks

½ cup Guinness stout

Dash of fresh lemon juice

Salt and freshly ground pepper to taste

1 cup unsalted butter, melted

Oysters

4 outer green cabbage leaves, finely shredded

1 tsp. canola oil

4 slices smoked bacon, chopped

24 fresh oysters in the shell

12 bacon slices

8 large hard-boiled eggs, peeled, coarsely chopped

1/3 cup finely chopped celery

1/4 cup chopped pimiento-stuffed green olives

1/2 cup mayonnaise

1 tablespoon Dijon mustard

Salt and pepper

12 slices white sandwich bread, toasted if desired

6 lettuce leaves

Sauté bacon in heavy, large skillet over medium heat until brown and crisp. Transfer the bacon to a plate covered with a paper towel and let drain thoroughly. Cut bacon slices in half.

3 tablespoons plain yogurt

3 tablespoons mayonnaise

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

8 hard-boiled eggs

1/2 cup finely chopped carrot

1/2 cup chopped cucumber, peeled and seeded

1/4 cup sliced green onions

8 slices bread, toasted if desired

Lettuce leaves, optional

Combine the yogurt, mayonnaise, pepper and salt in a medium bowl.

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.