Bloody Mary

Name: Bloody Mary
Yield: makes 1 drink
Ingredients: 2 ounces Russian Standard vodka; 5 ounces Bloody Mary mix (recipe follows); 1/2 ounce freshly squeezed lemon juice; 1 long celery stalk, for garnish; 1 lemon wedge, for garnish; Grape tomato, pickled onion, olive on a skewer, for garnish; 3 cups tomato juice; 1/2 tablespoon capers, crushed; 3 ounces Worcestershire sauce; 2 ounces freshly squeezed lemon juice; 1 ounce olive brine; 1/2 teaspoon celery salt; 1 teaspoon freshly ground black pepper; 1 teaspoon Tabasco; 4 tablespoons freshly grated horseradish; (makes 1 quart)

January 24, 2012

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Photo by Chelsea Kyle

The Bloody Mary is by far the most universally known pick-me-up. Legend has it that the Bloody Mary was born in Paris in or around 1921 at Harry’s New York Bar by a Frenchman, Fernand “Pete” Petiot. In those days, it consisted merely of a shot of vodka mixed with tomato juice and maybe a squeeze of lemon.

Recipe notes

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