Basil Mary
Shake ∙ 3 min ∙ 8.8% ABV ∙
The Basil Mary is a Bloody Mary variation of fresh basil, pepper vodka, tomato juice, lemon, tawny port and savory seasonings, shaken and served tall.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Fresh basil leaves 7 pcsPepper vodka 60 mlTomato juice 120 mlHot pepper sauce 4 dashesTawny port 15 mlWorcestershire sauce 4 dashesHorseradish sauce 1/2 bspCelery salt 2 pinchesBlack pepper 2 grindsLemon juice 15 ml
- Fine strain into the ice-filled glass
- Garnish with a basil leaf
Tips
- The basil leaves go into the shaker whole. A hard shake with ice bruises them enough to release their aroma, without the bitterness you get from crushing them.
- The 15 ml of tawny port is shaken in with everything else, not floated; mixed right through, it softens the sharp edge of the tomato.
History
The Basil Mary is a basil variation of the Bloody Mary, a drink often credited to French bartender Fernand Petiot in the 1920s–30s. It keeps the savory, spiced tomato-and-vodka base but shakes fresh basil leaves into the mix, lending the classic an herbal edge.
FAQ
What is in a Basil Mary?
60 ml pepper vodka, 120 ml tomato juice, seven basil leaves, 15 ml lemon juice, and 15 ml tawny port. It is seasoned with hot pepper sauce, Worcestershire sauce, horseradish sauce, celery salt, and black pepper. The port adds a subtle sweetness a standard Bloody Mary lacks.
Is a Basil Mary shaken or stirred?
Shaken. A hard shake mixes the thick tomato juice and seasonings evenly and bruises the whole basil leaves just enough to release their aroma.
What glass is a Basil Mary served in?
A Collins glass, garnished with a basil leaf on top.
Is a Basil Mary a strong cocktail?
No. At around 8.8% ABV it is a light, long drink, nowhere near a spirit-forward cocktail.
What is the difference between Bloody Mary and Basil Mary?
The basil. The Basil Mary keeps the Bloody Mary's spiced tomato base and adds fresh basil for a greener aroma and flavor. This recipe also uses pepper vodka, which makes it slightly sharper, and a little tawny port.
