Bloody Mary
Everyone knows not to say this drink’s name three times in front of a mirror right? Whether you’re hosting a Halloween party or serving up drinks for Sunday brunch, the Bloody Mary is sure to spice up your life!
The drink dates back to at least 1939, according to online sources. I used my trusty Old Mr. Boston Official Barterner’s Guide (1964; 28th printing) for the recipe. I skipped the powdered sugar, though. And I’ve no idea where they got the sprig of mint as a garnish. The simplest form of the Bloody Mary calls for equal portions of tomato juice and vodka with a dash of lemon juice. But that’s so plain. Most bar’s serve up a variation of the following:
What you’ll need: Vodka, Tomato Juice, Lemon Juice, Salt & Pepper, Tabasco, Worcestershire, and Celery.
Pour 1 1/2 ounce of vodka and 3-4 ounces of tomato juice in a shaker over cracked ice. Add a teaspoon of tabasco and worcestershire sauce. Add in 1/2 opunce of lemon juice. Finally, dash in a little salt and pepper (optional). Shake and then strain into a old-fashioned or tall glass glass over cubed ice. Add a celery stalk as a garnish.
Technically, this is a Bloody Bloody Mary (according to Mr. Boston) but it’s more commonly the one served when ordered.
How I like it: This isn’t my favorite drink, but when I do have one, I love it with V-8 juice. I’m also more likely to skip the salt and pepper. The drink doesn’t really need them, especially if you use the tabasco and worcestershire. In a rare mistake, I accidentally picked up the wrong type of tabasco, but it worked out great. I used McIlhenny Co. Brand Tabasco Green Pepper Sauce with Jalapeno, which gave the drink that extra kick.
As always, drink responsibly!
The Poisoned Martini 