Bloody Mary (recipe No. 2)
Muddle; Roll ∙ 4 min ∙ 11.3% ABV ∙
The Bloody Mary (recipe No. 2) is a savory vodka and tomato juice highball with amontillado sherry, lemon, hot sauce, celery salt and black pepper.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Rim the glass with salt
- In the base of the shaker, muddle: Yellow bell pepper 1/2 ring (opt.)
- Roll the remaining ingredients with ice: Vodka 45 mlTomato juice 65 mlAmontillado sherry 20 mlLemon juice 10 mlCane syrup 5 mlCelery salt 2 pinchesBlack pepper 3 grindsHot pepper sauce 4 dashesWorcestershire sauce 4 dashes (opt.)
- Fine strain into the chilled glass with ice
- Garnish with a celery stick, a cherry tomato and a bell pepper on a skewer
Tips
- Roll the drink between two tins; it mixes and chills without whipping the tomato juice into foam.
- Taste before you strain: the celery salt, pepper and hot sauce should come through clearly over the tomato.
- The 10 ml of lemon juice cuts the heat and keeps the drink fresh instead of heavy and muddy.
History
The Bloody Mary (recipe No. 2) is a variation on the Bloody Mary, a vodka-and-tomato-juice cocktail whose origin in the 1920s or 1930s remains debated. The most widely repeated account credits French bartender Fernand Petiot, who served an early mix of vodka and tomato juice at Harry's New York Bar in Paris. Petiot later said he polished the drink into its modern form at the St. Regis Hotel's King Cole Bar in New York, and for a time it was also known as the Red Snapper.
FAQ
What is a Bloody Mary made of?
Vodka and tomato juice, seasoned with lemon juice, hot pepper sauce, celery salt and black pepper. This recipe also adds amontillado sherry and a little cane syrup; Worcestershire sauce and half a ring of muddled yellow bell pepper are optional.
How do you make a Bloody Mary without mix?
Start from good tomato juice and season it yourself: vodka, a squeeze of lemon, celery salt, black pepper and a few dashes of hot sauce. Roll it with ice and taste. Without a pre-made mix, you set the salt, acid and heat to your own liking.
What is the perfect ratio for a Bloody Mary?
About 1 part vodka to 1½ parts tomato juice. Here that is 45 ml vodka to 65 ml juice, plus 20 ml amontillado sherry, 10 ml lemon juice and 5 ml cane syrup. Season to taste from there.
Is a Bloody Mary shaken or stirred?
Neither. A Bloody Mary is best rolled: poured back and forth between two tins with ice. Shaking whips the thick tomato juice into froth, while rolling chills and mixes it without the foam.
What glass is a Bloody Mary served in?
A tall Collins glass over ice, which leaves room for a long drink and a full garnish. This one has a salt rim and a celery stick, a cherry tomato and bell pepper on a skewer.
What is the secret to a good Bloody Mary?
Taste before you strain and adjust salt, acid and heat until the celery salt, pepper and hot sauce come through clearly over the tomato. Good tomato juice matters more than the vodka.
