Bloody Mary (recipe No. 2)
Muddle; Roll ∙ 4 min ∙ 11.9% ABV ∙
The Bloody Mary is a savoury vodka highball on tomato juice, seasoned with lemon, hot sauce, celery salt and pepper — the archetypal brunch drink. Savory and tomato-rich with a peppery, salty bite, brightened by lemon and warmed by hot sauce; a long, mouth-filling drink for brunch or a slow morning.
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
- 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
- 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 rather than shaking — it mixes and chills without frothing the tomato juice into foam.
- Season the base before adding vodka, then taste: salt, pepper, and hot sauce should read clearly against the tomato.
- Balance heat with acid — a little lemon juice keeps the drink bright rather than heavy or muddy.
- Use plenty of ice in the glass; dilution mellows the salt and settles the drink to an easy-sipping strength.
History
The Bloody Mary emerged sometime in the 1920s or 1930s, and its exact origins remain debated. One version credits French bartender Fernand Petiot with serving an early mix of vodka and tomato juice in Paris at the New York Bar, later Harry's New York Bar, where it was reportedly nicknamed the "Bucket of Blood." In New York, the drink was also associated with the 21 Club, where it was linked to bartender Henry Zbikiewicz or comedian George Jessel, whose name appeared in a 1939 reference by Lucius Beebe. Petiot later said he polished the drink into its modern form at the St. Regis Hotel’s King Cole Room, and for a time it was also known as the Red Snapper.
FAQ
What is a Bloody Mary made of?
A Bloody Mary is vodka and tomato juice seasoned with lemon juice, hot pepper sauce, celery salt and black pepper. This recipe also adds a measure of amontillado sherry and a touch of cane syrup for depth and balance, with Worcestershire sauce optional.
How do you make a Bloody Mary without mix?
Build it from scratch over good tomato juice: add vodka, a squeeze of lemon, celery salt, black pepper, and a few dashes of hot sauce, then roll and taste. Skipping pre-made mix lets you season to your own preference for salt, acid, and heat.
What is the perfect ratio for a Bloody Mary?
A common starting point is roughly one part vodka to one and a half parts tomato juice, then seasoning to taste. This recipe follows that vodka-forward-but-juice-heavy balance, adding lemon, sherry and a touch of syrup, so tomato leads and the seasonings build around it.
Is a Bloody Mary shaken or stirred?
Neither — a Bloody Mary is best rolled, poured gently back and forth between two tins with ice. Shaking whips the thick tomato juice into froth, while rolling chills and combines everything without aerating it into foam.
What glass is a Bloody Mary served in?
A Bloody Mary is served in a tall Collins glass over ice, giving room for the juice-heavy drink and a full garnish. It's finished here with a celery stick, a cherry tomato, and bell pepper.
What is the secret to a good Bloody Mary?
Balance and seasoning are the secret: taste as you build, adjusting salt, acid, and heat so the tomato stays the star. Quality tomato juice matters more than the vodka, and rolling rather than shaking keeps the texture clean.
