Bloody Mary

There are many variations of the classic BLOODY MARY.  It’s complex in its preparation, but the payoff is a lovely addition to breakfast or brunch.  It’s also sometimes suggested as a hangover remedy. So that said, the recipe I enjoy the most is the more standard one detailed below:

Requirements: Vodka, tomato juice, lemon juice, Tabasco sauce, Worcestershire sauce, fresh grated horseradish, salt & pepper, celery stick, lemon & lime wedge, cocktail olives

1 serving // 2 servings

• 2 // 4 oz. vodka
• 4 // 8 oz. tomato juice (or split tomato & V8 juice 50/50)
• .75 // 1.5 oz. lemon juice
• 1 // 2 dashes Worcestershire sauce
• 3 // 6 dashes Tabasco sauce (or Louisiana-style hot sauce)
• 1.5 // 3 teaspoons horseradish
• 1 // 2 pinches salt and pepper
• 1 // 2 celery sticks garnish
• 1 // 2 lemon and/or lime wedges garnish
• 1 // 2 green cocktail olives garnish

Fill a highball glass with ice. Add all non-garnish items to an ice-filled shaker and shake. Pour into the glass, briefly stir, and add lemon wedge(s) and celery stick(s). Optional garnishes also include green olives on a cocktail spear and lime wedge(s).

Note: The recipe above can be multiplied by the number of drinkers and mixed in a punch bowl as well. Make sure it’s partly filled with ice and stir for 30-60 seconds before pouring into ice-filled glasses.

Comment: The degree of hot-spicy in the Bloody Mary is a matter of personal taste. I consider myself average in the hot-spicy requirements of the Bloody Mary, as reflected above. Many bartenders recommend a dash of celery bitters be added to the mix before pouring into the glass.

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