The Bloody Mary isn’t just a cocktail – it’s basically breakfast in a glass! And let’s be real, if you’re ordering one, you’re either at brunch trying to look fancy 🍸 or desperately seeking that hair-of-the-dog cure 😅.
One of the best things about the Bloody Mary is that everyone can customize the basic ingredients to accommodate what their palate prefers. Today we’re going to show you how we like to make our Bloody Mary cocktail.
The Bloody Mary
The Bloody Mary is a savory cocktail that combines vodka with tomato juice, fresh citrus, and a blend of spices and sauces, creating a complex and flavorful drink that’s become a brunch-time staple.
1
servings200
kcal0
minutesIngredients
2 Ounces Vodka
4 Ounces Tomato juice
1/2 Ounces Fresh lemon juice
4 Dashes Worcestershire sauce
2 Dashes Tabasco sauce
1 Teaspoon Prepared horseradish
1 Pinch Celery salt
1 Pinch Black pepper
1 Stalk Celery (for garnish)
1 Piece Each olives and gherkins (for garnish)
Directions
- Combine vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, horseradish, celery salt, and black pepper in a mixing glass.
- Fill with ice and roll between two mixing tins for 15 seconds to combine ingredients without over-aerating. (We are not using the tins to shake)
- Strain into a tall glass filled with fresh ice using a Hawthorne strainer.
- Garnish with celery stalk, olives, and gherkins.
Equipment
A Bar Above Antique Boston Shaker (Gold)Buy this shaker
A Bar Above Gold Hawthorne Strainer
A Bar Above Gold Japanese JiggerBuy this jigger here
Luigi Bormioli Highball Cocktail GlassBuy it here
Recipe Video
Notes
- In the directions, you’ll see that we use the word roll. Again, it is up to the barman whether to shake, stir, or roll, but we prefer to roll. Remember, if you’re going to shake, shake lightly. Vigorously shaking tomato juice creates an unpleasant foamy consistency. Rolling is used with a Boston shaker and involves mixing ingredients by pouring from one tin to the other tin a few times until all ingredients are mixed.
- You can either choose to strain in a chilled glass with one large ice cube, in a chilled glass with no ice cube, or just a regular unchilled glass with no ice cube. The type of glass you want to strain it in is up to you.
- The cocktail can be made spicier by adding more Tabasco or even a dash of cayenne pepper. Don’t be shy – spice is nice!
- I think that everyone can agree that the true secret to the Bloody Mary lies with the tomato juice. You want the sweetness of the tomato juice not to be overpowered by the Worcestershire sauce or the hot sauce. Too much of either, and you’ll end up with an overly spicy and muddy mess.
Why I Like It
What I absolutely adore about the Bloody Mary is its incredible adaptability – it’s like the Swiss Army knife of cocktails! Each bartender’s version is unique, and that’s what makes it absolutely magical.
Also, it’s the perfect balance of spicy, savory, and tangy, plus it’s basically a salad in a glass, so you can tell yourself it’s healthy!
The Bloody Mary is not just a cocktail but a delicacy. But, just like grandma’s recipe, everyone thinks they have the “best” way of making it. However, it’s one of those cocktails that encourages experimentation, so definitely try new ingredients out using our recipe shown here as a template.
The Best Ingredients For a Bloody Mary
- Vodka: Ketel One or Grey Goose provide the perfect clean base. Tito’s is my personal favorite for its smooth finish and reasonable price point.
- Tomato Juice: Sacramento tomato juice is the industry standard, but if you can find it, Knudsen’s Organic is worth the splurge.
- Hot Sauce: Nothing beats the classic Tabasco, though Frank’s RedHot adds a nice buttery note.
- Worcestershire: Lea & Perrins is the only way to go – accept no substitutes!
- Horseradish: Atomic Extra Hot Fresh Prepared Horseradish will clear your sinuses in the best way possible.
What’s the difference between a Bloody Mary and a Red Snapper?
The only difference between the red snapper cocktail and the Bloody Mary is the base spirit. The red snapper uses gin and the Bloody Mary typically uses vodka.
Remember, the Bloody Mary and the red snapper are meant to be customizable. Everyone has a different palette, so use our recipe as a template and add, subtract and substitute as you see fit.
A Brief History of the Bloody Mary
The Bloody Mary’s story begins in 1920s Paris at Harry’s New York Bar, where American bartender Ferdinand “Pete” Petiot first combined vodka with tomato juice during Prohibition.
When Petiot returned to America in 1934 to work at the St. Regis Hotel in New York, he initially adapted the recipe using gin instead of vodka (calling it the “Red Snapper”) since Americans were more familiar with gin at the time. Eventually, as American tastes evolved, vodka won out, and the Bloody Mary as we know it today was born.
As for its intriguing name, there are three competing theories: It might be named after Queen Mary I of England (nicknamed “Bloody Mary” for her persecution of Protestants), or after a heartbroken regular at Harry’s Bar who would wait for hours for her lover while sipping on Petiot’s creation, or most prosaically, after a waitress who worked at Chicago’s Bucket of Blood Club.
Final Thoughts
The Bloody Mary stands as one of the most iconic classic cocktails in the bartender’s arsenal. It’s survived prohibition, crossed continents, and evolved from a simple pick-me-up to a full-on cultural phenomenon.
Whether you’re nursing a hangover or just enjoying a lazy Sunday brunch, this savory masterpiece continues to prove why it’s earned its place in the cocktail hall of fame. And remember, like all great classics, the best Bloody Mary is the one made exactly how YOU like it!
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