Bloody Mary

It is widely accepted that the Bloody Mary was invented around 1920 at the New York Bar in Paris, France. This is the perfect cocktail for getting creative: You can always create variations by looking into your spice cabinet for new flavor combinations or checking your refrigerator for elaborate garnishes. Our recipe is a great starting point, but we recommend making the mix (without the booze) and tasting it first. Is it missing anything that might make it more interesting? We love adding unexpected ingredients that can really transform this cocktail, like freshly squeezed lemon juice or horseradish. If you are having a brunch gathering, make a large batch of “Virgin Mary” ahead of time, and add the booze to order.

INGRDIENTS

2 ounces vodka

4 ounces - tomato juice

1 ounce freshlysqueezed lemon juice

1 teaspoon prepared horseradish

Garnish with one or more of these: celery, olives, lemon wedges, cherry tomatoes, gherkins, fresh herbs

2 dashes Worcestershire sauce

2 dashes Tabasco, or other hot sauce

2 dashes celery salt

2 dashes black pepper

METHOD

Put the vodka, tomato juice, lemon juice, horseradish, Worcestershire sauce, Tabasco, celery salt, and black pepper in a cocktail shaker or pint glass. Add ice. Roll the drink from one cocktail shaker or pint glass to the other to combine, then back into the first to combine. Strain into an ice-filled Highball glass. Garnish as desired.

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Bloody Mary

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