Bloody Mary
Stir ∙ 3 min ∙ 9.3% ABV ∙
The Bloody Mary is a stirred vodka and tomato juice cocktail with lemon juice, seasoned with Worcestershire sauce, hot pepper sauce, salt and black pepper.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Vodka 45 mlTomato juice 90 mlLemon juice 15 mlWorcestershire sauce 2 dashesSalt 2 pinchesBlack pepper 3 grindsHot pepper sauce 4 dashes
- Pour into the highball glass filled with ice
- Garnish with a celery stick and a lemon wedge (opt.)
- Salt and Black pepper can be adjusted to taste
- Note: If requested without ice, pour into a rocks glass
Tips
- Stir with ice for just 10-15 seconds, enough to chill it; any longer and the tomato juice turns thin and watery.
- Add the Worcestershire, salt, pepper and hot sauce before the tomato juice so the seasoning dissolves evenly.
History
The Bloody Mary is a vodka-and-tomato-juice cocktail whose origin is disputed among several rival accounts. The most widely repeated story credits French bartender Fernand Petiot with developing the drink around 1921 at Harry's New York Bar in Paris, where American expatriates were mixing with Russian émigrés and the ingredients that would define the cocktail were already circulating.
Another claim credits comedian George Jessel with popularizing the name and an early version of the drink in the late 1920s. Petiot later refined the recipe after moving to the King Cole Bar at New York's St. Regis Hotel, adding salt, black pepper, cayenne, lemon juice, and Worcestershire sauce to create the savory style associated with the modern Bloody Mary. The IBA version codifies that classic savory build as a standardized cocktail recipe.
FAQ
What is in the IBA Bloody Mary?
45 ml vodka, 90 ml tomato juice and 15 ml fresh lemon juice. The seasoning is two dashes of Worcestershire sauce, four dashes of hot pepper sauce, two pinches of salt and three grinds of black pepper.
Is the IBA Bloody Mary shaken or stirred?
Stirred. Tomato juice turns foamy if shaken hard, so it is stirred with ice for 10–15 seconds, just enough to chill it, and poured into an ice-filled glass.
What glass is the IBA Bloody Mary served in?
A highball glass, over ice. If someone asks for it without ice, it goes in a rocks glass.
What is the secret to a good IBA Bloody Mary?
Season it carefully. Worcestershire sauce and hot pepper sauce are both concentrated, so add them in small amounts and taste as you go. Put the seasonings in before the tomato juice so they mix in evenly.
