Bloody Mary
Savoury, spiced, restorative.
Vodka and tomato juice, lifted by lemon, Worcestershire sauce and a spicy touch of Tabasco, celery salt and pepper. A savoury, full-bodied drink, famous as a morning-after remedy and a brunch favourite.
- IBA · Contemporary Classics
- Long drink
- Stirred
- Glass
- Rocks glass
- Method
- Stirred
- Strength
- Light
- Time
- 3 min
- Difficulty
- Medium
- Ice
- No ice
Ingredients
Measures for 1 serving
-
Vodka
45 ml
-
Tomato juice
90 ml
-
Lemon juice
15 ml
-
Worcestershire sauce
2 dashes
-
Tabasco
to taste
-
Celery salt
to taste
-
Black pepper
to taste
Garnish
- Celery stalk (optional)
- Lemon wedge (optional)
Proportions
How to make
- Fill a mixing glass with ice.
- Pour the vodka.
- Pour the tomato juice.
- Add the lemon juice.
- Add two dashes of Worcestershire sauce.
- Season with Tabasco, celery salt and pepper to taste.
- Stir gently.
- Strain into a rocks glass.
- Garnish with celery and a lemon wedge, if desired.
The story
Origins
ProbableA plausible account, without definitive proof.
The origins of the Bloody Mary are disputed. The most popular version places its birth in Paris in the early 1920s at Harry's New York Bar, in the hands of bartender Fernand Petiot, but the recipe books of the time do not mention it. Actor George Jessel also claimed to have invented it. The first written evidence dates from 1939: a New York recipe book lists a "George Jessel's Pick-Me-Up" of vodka and tomato, and in December of that year columnist Lucius Beebe calls it a Bloody Mary for the first time. Petiot said he added the spices at the King Cole Bar of the St. Regis in New York, where it was also served as the Red Snapper. Where the name comes from remains uncertain.
Sources (2)
Taste profile
- Spicy
- 3 out of 5
- Citrus
- 2 out of 5
- Strong
- 2 out of 5
- Sour
- 2 out of 5