How to make… a Bloody Mary

Pitching up somewhere around 1930 at Harry’s New York Bar in Paris, then really taking off a few years later in Manhattan, the Bloody Mary has, like a lot of cocktails, many variations. The difference is that people can get really picky about what they consider the best. We’ve had some glorious Bloody Marys and some truly atrocious ones. This one usually hits the spot.

Our tips:

Use the best tomato juice you can lay your hands on. Substitute the vodka with gin and you have the equally tasty but less well known Red Snapper.  Drop the vodka for the delicious and satisfying non-alcoholic Virgin Mary. Feel free to play around with the spices to get it just the way you like it. We never bother garnishing with a stick of a celery (it can get in the way and takes up valuable space that could be filled with the drink itself) preferring a pinch of celery salt.

1 ½ ounces vodka
3 ounces tomato juice
Teaspoon lemon juice
2 dashes Worcestershire sauce
4 dashes Tabasco sauce
Dash celery salt
Dash black pepper
Dash grated horseradish
Lemon and lime wedges to garnish

Shake all the ingredients, except the lemon and lime wedges, with some ice. Strain into a large glass, preferably a highball, three-quarters filled with ice. Serve the lemon and lime wedges on the side so you can squeeze either or neither into the drink as you prefer.

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