bloody_mary_cocktail

Bloody Mary

The ultimate brunch cocktail, the world's favourite savoury drink, the Bloody Mary delivers a balance of sweet, salt, sour and umami flavours that is unlike any other.

About this recipe

Ingredients

Smirnoff No. 21® Vodka

Smirnoff No. 21® Vodka

A vodka that's known around the world, Smirnoff is born of a long history of charcoal filtration to give smooth mouth feel and a pure, clean flavour.

How to make

Using a jigger, pour 50ml Smirnoff No. 21 Vodka and 100ml tomato juice into the glass.

Add 4 dashes of tabasco and worcestershire sauce, the juice of half a lemon and 2 grinds of black pepper.

Stir the ingredients together slowly using a bar spoon.

Place a celery stalk in the drink at an angle to garnish your Smirnoff Bloody Mary.

Grab a bite

Get some grub in before or while you’re drinking – it slows alcohol absorption.

Bloody Mary

less than 30 mins

no cooking required

The perfect Bloody Mary is a hotly debated topic. Try this one for size: the key ingredients are all present and correct; retro celery garnish optional.

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Ingredients

• 2 ice cubes
• vodka, double shot
• ½ lemon, juice only
• 6 dashes Worcestershire sauce
• 3 dashes Tabasco sauce
• 150ml/5fl oz tomato juice
• pinch salt and freshly ground black pepper

Place the ice into a tall glass and add the vodka.

Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well.

Adjust the seasoning, to taste, with salt and pepper and serve straightaway.

Bloody Mary recipe

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and the following drinks, with similar ingredients.

How to Make the Best Bloody Mary

• 3 mins
• Prep: 3 mins,
• Cook: 0 mins
• Yield: 1 serving

The Bloody Mary is an icon in the cocktail world. It is a favorite brunch drink, almost any bartender can mix it up, and it is one of the best hangover cures. In short, few drinks can beat a made-from-scratch Bloody Mary.

There are no real secrets to making a great Bloody Mary and it's actually a very simple drink when you break it down. Pour a shot of vodka over ice, fill the glass with tomato juice, then add lemon juice and spices. It comes together quickly or can be prepared and bottled ahead of time.

The Bloody Mary is completely adaptable to suit your personal taste. The drink can be as spicy or mild as you like. You can switch out the liquor or skip it all together and enjoy a Virgin Mary. It's really no wonder that this popular cocktail has inspired countless tomato drinks over the years.

What You'll Need

• 1 1/2 ounces vodka
• 3 ounces tomato juice
• 1/2 ounce lemon juice
• 1 dash of Worcestershire sauce
• Pinch celery salt
• Pinch ground pepper
• Hot sauce to taste
• Horseradish to taste (optional)
• Celery stalk and/or pickle spear for garnish
• Lemon wedge for garnish

How to Make It

1. Build the liquid ingredients in a highball glass over ice cubes.
2. Stir well. If you feel like doing a fun mixing technique, try rolling this one.
3. Adjust the seasonings to taste.
4. Garnish with a lemon and celery or pickle.

More Tips on Making the Bloody Mary

The Vodka. There's no need to pour your best vodka into the Bloody Mary because the heavy flavors will mask any impurities in the liquor. Go ahead and pour your favorite 'well' vodka and save some money.

There are some great budget-friendly vodkas available that are perfect for this drink.

The Tomato Juice. While the quality of your vodka is not extremely important, the majority of the Bloody Mary is made up of tomato juice. This is the key ingredient to the drink and you will find that the best Bloody Mary is made with a quality tomato juice.

• If you have an electric juicer, run a few ripe tomatoes through it and enjoy the freshest tomato juice possible.
• When buying tomato juice, read the label. Choose one that is free from unnecessary additives and is made from fresh ingredients.
• Skip the cans of tomato juice. It is impossible to keep the juice in those large cans fresh and they tend to be a lower quality juice. A good tomato juice in a bottle with a tight seal will produce more great-tasting Bloody Marys.
• 'Bloody Mary mixes' are tempting and there are some decent ones available. Again, read the label and avoid any with unnatural ingredients. Also, be aware that you'll likely have to add seasonings anyway.

The Spices. The spice of the Bloody Mary will depend on the hot sauce you choose and how much you add. Tabasco is a favorite, but I encourage you to experiment with different brands, intensities, and flavors. Cholula Chili Garlic is one that comes highly recommended.

One thing you must remember with any spicy cocktail is that it is best to start with less and add more to suit your taste. There is no turning back once you have too much spice and it can easily ruin an otherwise great drink.

The Garnishes. When making cocktails at home, it's easy to skip the garnish. They're often an embellishment that adds little to the drink. There are, however, cocktails that rely on the garnish and the Bloody Mary is one of them (the olives or lemon in the Gin Martini is another).

Bloody Marys are often garnished with a celery stalk, but many fans will use either a pickle spear or both. Even if you don't like pickles, you'll find that it can transform the Bloody Mary because the juices are infused into the tomato juice. It adds another dimension that celery simply cannot bring to the drink.

You should consider the lemon wedge essential as well. You can use it to squeeze a bit more juice into the drink when needed. Also, rubbing the wedge around the rim of the glass is a nice touch. That hint of lemon perks up your taste buds before each drink.

Make Your Own Bloody Mary Mix

If you truly enjoy a Bloody Mary on a regular basis, consider mixing up a batch and storing it in the refrigerator. Simply skip the vodka and mix all of the other ingredients to your preferred taste. Pour this into a pitcher or bottle with a tight seal and keep it cold.

Your pre-made Bloody Mary mix should stay fresh for a week or slightly longer. This is also a nice option for parties, tailgating, or as a quick hangover relief. When it's time for a Bloody Mary, simply pour vodka over ice, add your Bloody Mary mix and any extra seasonings you like, and enjoy!

More "Bloody" and Tomato Cocktails

The Bloody Mary is not the only tomato-based cocktail out there.

Once you get a taste for this vitamin-packed, flavorful cocktail, you will definitely want more and there is no shortage of recipes to choose from.

The first option is to simply switch up the liquor. Vodka is an easy choice, but you'll find that others add an extra layer of flavor. In truth, the original Bloody Mary used gin and the Central Park is a modern recipe that features this with just a hint of vanilla.

The Bloody Maria opts for tequila and is a personal favorite. If you have not tried this yet, you're missing out on a true gem. Mezcal works as well and that liquor's smokiness definitely does not get lost in the tomato. The Red Pepper Sangrita Margarita is a fun twist on the Bloody Maria as well.

A very popular variation is the Bloody Caesar, which simply uses clamato instead of tomato juice. If you top this drink with a dash of nutmeg, you'll have a Reindeer Caesar. Whiskey is another option for any 'bloody' cocktail and the Forty Creek Caesar is a fun recipe to start off with.

As great as all those drinks are, sometimes you simply want a super easy drink. This is where the Red Beer (or Red Eye) can be useful. Just add a little tomato juice to your favorite beer with a pinch of salt and you're done. Of course, you can dress it up with more spices if you like.

For a unique twist, you can infuse vodka with tomatoes and enjoy this Tomojito recipe. It's very interesting and muddles juicy cherry tomatoes, adds basil simple syrup, and tops the entire mix with soda. You'll find it to be a bit more refreshing than the average Bloody Mary.

On a completely different level, we cannot talk about tomato drinks without mentioning the Sangrita. This is a popular way to take a shot of tequila (or sip it slowly) with a chaser. While the original Mexican Sangrita recipe uses orange juice, the Americanized version opts for a tomato juice base.

Classic Bloody Mary

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About The Classic Bloody Mary Cocktail

The Bloody Mary is a vodka-soaked nutritional breakfast and hangover cure all in one. What else could you ask for?

The tomato-based cocktail has hundreds of variations, from heavy on the hot sauce to a splash of Guinness on top. It’s best to start with the classic recipe and work toward the way you like it, even if it’s topped with a shrimp skewer, a slice of bacon and a tiny cheeseburger. Crazy garnishes aside, there’s a reason this iconic beverage is a classic.

While the origin of this popular brunch cocktail is debatable, the Bloody Mary’s staying power leaves no question.

Ingredients in The Classic Bloody Mary Cocktail

How to make The Classic Bloody Mary Cocktail

Pour some celery salt onto a small plate.

Rub the juicy side of the lemon or lime wedge along the lip of a pint glass.

Roll the outer edge of the glass in celery salt until fully coated.

Fill with ice and set aside.

Squeeze the lemon and lime wedges into a shaker and drop them in.

Add the remaining ingredients and fill with ice.

Shake gently and strain into the prepared glass.

Garnish with a celery stalk and a lime wedge.

Other Information

Thirsty for more Bloody Mary recipes and info?

• Read our ultimate Bloody Mary Guide
• Watch our How To Cocktail video with H. Joseph Ehrmann making his take on the Bloody Mary (he claims it’s the best in the world)

Bartending/Cocktails/Bloody Mary

A Bloody Mary is a popular cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire Sauce,Tabasco sauce, beef consommé or Bouillon Cube, Horseradish, Celery salt, Back pepper, Cayenne Pepper, Lemon Juice, & Celery salt.

A Bloody Mary, as well as the non-alcoholic Virgin Mary, is commonly served in the morning (as are mimosas and screwdrivers).

While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall glass, often over ice. A beer chaser may also be served with the Bloody Mary, although this varies from region to region.

Ingredients Edit

Bloody Mary recipe courtesy of the New York School of Bartending:

• 1 oz. to 1 1/2 oz.vodka in a Highball glass filled with ice.
• Fill glass with tomato juice
• 1 dash celery salt
• 1 dash ground black pepper
• 1 dash Tabasco
• 2-4 dashes of Lea & Perrin's Worcestershire sauce
• 1/8 tsp. horseradish (pure, never creamed)
• Dash of lemon or lime juice

Garnish with celery stalk.

May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese (see photos). Occasionally, pickled asparagus spears or pickled beans are also used.

Prepackaged Bloody Mary mixes that combine the spicy, non-alcoholic components of a Bloody Mary are commercially available.

Variations in alcohol Edit

Variations in mixers Edit

The original Bloody Mary created at Harry's New York Bar in Paris, was only vodka and tomato juice

Bloody Mary

Made with 100% tomato juice and real horseradish, Hella Co. Bloody Mary Mix has just the right amount of bite and texture. Shaking up a Bloody for yourself and guests is easy! Just combine mix and vodka over ice and you’re off to the races.

Try mixing with different more flavorful spirits for delicious international variations on the Bloody Mary!

• Tequila = Bloody Maria
• Gin = Red Snapper
• Chartreuse = Merry Monk

• Prep time: 1 min
• Cook time: 1 min
• TOTAL TIME: 2 mins
• Servings: 1

Shop this Recipe

Ingredients

• 4 oz Hella Spicy or Hella Regular Bloody Mary Mix
• 1 1/2 oz vodka

Instructions

1. Fill a tall glass with ice. Add vodka and Bloody Mary mix. Stir until even. Garnish creatively.

Our Promise to You

Hella stands for a boldness of flavor, an obsession with craft and a passion for sharing. Our premium line of cocktail mixers, syrups, and bitters are perfectly balanced and meticulously handcrafted in the USA. We’re proud of what’s in each bottle, and you’ll see why when you taste it.

© Copyright 2017 Hella Cocktail Co. All Rights Reserved

How to Make the Perfect Bloody Mary

It's brunch season, and you can't have a proper brunch without one.

For a traditional Blood Mary, you're always going to have Worcestershire, lemon juice, salt, pepper, celery, tomato juice, horseradish—probably tabasco. But if you're feeling adventurous, it's a drink that can benefit from a little experimentation with spice. Things like Sriracha, Chinese mustard, and different types of hot sauce can all create different flavor profiles as well added heat. It all depends on what you prefer really. That said, it's important to start with a classic Bloody Mary and then move on from there. Here's the best recipe to accomplish that.

Bloody Mary

This version of the classic tomato juice-based cocktail was created by Eben Freeman, bartender of Tailor restaurant in New York City. Though fairly simple and straightforward in his approach, Freeman uses freshly grated horseradish, but he admits that prepared is OK for single servings. Freeman encourages experimentation: He recommends adding wasabi or curry powder for an interesting twist.

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Ingredients

1. • 1/4 cup (2 ounces) tomato juice
   • 3 tablespoons (1 1/2 ounces) vodka
   • 1 teaspoon Worcestershire sauce
   • 3/4 teaspoon freshly grated horseradish
   • 3 dashes hot pepper sauce, such as Tabasco
   • 1 pinch salt
   • 1 dash freshly ground black pepper
   • About 1 cup ice cubes
   • 1/4 teaspoon fresh lemon juice
   • 1 stalk celery
   • 1 lemon wedge (optional)

Preparation

1. 1. In 11-ounce highball glass, stir together tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Fill glass with ice, then pour mixture into second glass. Pour back and forth 3 to 4 times to mix well, then sprinkle lemon juice over. Garnish with celery stalk and lemon wedge (if using) and serve.

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Nutritional Info

• Calories 121
• Carbohydrates 5 g(2%)
• Fat 0 g(0%)
• Protein 1 g(2%)
• Saturated Fat 0 g(0%)
• Sodium 434 mg(18%)
• Polyunsaturated Fat 0 g
• Fiber 1 g(4%)
• Monounsaturated Fat 0 g

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Leave a Review

• 

Perfection. This is exactly what I wanted. I didn't want some fancy, great new version. I wanted a perfect bloody mary. I made no changes and was planning to figure out how to fix it once i tried it. No fix was needed.

Satisfying, solid, good old-fashioned bloody mary. Exactly what i was looking for! Perfect as is, make it a meal with a little added beef stock and olive juice. I made a whole pitcher, and the recipe was really easy to follow even x12.

Good recipe. I rimmed the glasses with lemon and Season-All.

My husband says it's the best Bloody Mary he has ever had. High praise coming from him.

Great recipe of a classic drink. I think less is more in many recipes but just a pinch of extra ingredients can make mixed drinks very interesting. Here is one of my favorite takes on this awesome drink: http://www.youtube.com/watch?v=8bAvwI2ixqQ

Easy recipe with good results. I used 1 tsp of Ingelhoffer "thick-n-creamy" horseradish, substituted celery salt for the salt, and added a hefty dose of celery seeds. For a non-alcoholic version, substitute water for the vodka. Very refreshing. I'll try drwall76's recommendation to use Old Bay Seasoning and A1 sauce in my next batch.

I used Clamato and Hawaiian sea salt. Very tasty.

I like adding about a teaspoon of Picka-Peppa sauce along with the ingredients listed given here. Picka-Peppa is a bit spicy and adds a bit of bite with a subtle smoky flavor. I also don't use Tabasco sauce but rather use a different hot sauce that has less vinegar in it, and I use a lot more than they do!

Very basic, but good recipe. Consider usine a dash of celery salt rather than plain salt, and adding a dash of A1, or any steak sauce to thicken it up a bit. Also a classic to add "Old Bay" to the mix and rim the glass.

An easier way is to simply mix in a cocktail shaker filled with ice and pour over ice into a tall glass. Great recipe- I like to add a dash of olive juice for extra oomph.

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The Secret Origins of the Bloody Mary

From Prohibition, Paris, and something called a "Bucket of Blood," to Hemingway, and your hangover

When you think of the few "classic" cocktails that bartenders even know how to make anymore, none has a more storied past than the Bloody Mary, this year celebrating its 80th birthday. In fact, if it weren't for the 18 th Amendment and the Russian Revolution there would be no Bloody Mary.

While its original name and recipe may be disputed, its birthplace is not—except by one man, Colin Field of the Hemingway Bar at The Ritz Hotel in Paris, who happens to be the world's best bartender but who refuses to believe the Bloody Mary originated around the corner at Harry's New York Bar at 5 Rue Danou.

Harry's (which is in no way associated with Harry's Bar in Venice) opened on Thanksgiving Day in 1911 by Harry MacElhone after an American jockey had a New York bar dismantled and shipped to Paris. This novelty of a New York-style bar became such a welcoming destination for liquor-starved Americans during Prohibition that they learned to tell the Parisian taxi drivers "Sank Roo Doe Noo!"—which for a long time now has been painted on the bar's window.

Around 1920, émigrés escaping the Russian Revolution began arriving in Paris, bringing with them vodka and caviar, so Harry's bartender, Ferdinand "Pete" Petiot, began experimenting with the new spirit, which he found tasteless. At the same time Petiot was introduced to American canned tomato juice, which back in the dry days of Prohibition was called a "tomato juice cocktail" on menus.

Over a year's time, Petiot made vodka drink after vodka drink until he mixed it with the tomato juice and some seasonings, and, voilà!, a new cocktail was born, called the Bucket of Blood, christened by visiting American entertainer Roy Barton after a West Side Chicago nightclub of the same name.

The drink was popularized by Americans, so in 1933, Vincent Astor brought over Petiot to man the King Cole Bar at the St. Régis Hotel in New York, famous for its 30-foot nursery rhyme mural by Maxfield Parrish. The drink caught on—particularly as a supposed cure for hangovers—but under the less sanguine name "Red Snapper," which is what it's still called at the just-restored King Cole Bar. (Originally, a pint of black peppercorns was steeped in vodka for six weeks to create a mixture called "liquid black pepper," a dash of which gave the vodka itself a real blast of flavor.)

Here is the current official recipe from the King Cole Bar, which sells about 850 Red Snappers each month:

The Red Snapper Original Recipe:

• 1 oz. Stolichnaya vodka
• 2 oz. Tomato juice
• 1 dash lemon juice
• 2 dashes salt
• 2 dashes black pepper
• 2 dashes cayenne pepper
• 3 dashes of Worcestershire sauce

Garnish with a lemon wedge and celery stalk.

Just when other bars around town began calling it the "Bloody Mary," with reference to Mary Tudor, Mary I of England and Ireland, known for her bloody reign against Protestants, is vague, but in a 1939 ad campaign for American-made Smirnoff vodka, first made in 1934 by Russian émigré Rudolph Kunnetchansky, entertainer George Jessel claimed to have named the drink after a friend, Mary Geraghty. Recipes under the name Bloody Mary date in print at least to 1946. Butch McGuire's Bar in Chicago claims to have added the celery stick as a flavorful stirrer.

Ernest Hemingway, who likely knocked back a few Red Snappers on his visits to Harry's New York Bar in the 1920s, wrote in a 1947 letter that he had introduced the Bloody Mary to Hong Kong in 1941, an act he said "did more than any other single factor except the Japanese Army to precipitate the Fall of that Crown Colony." (Hemingway also claimed to have "liberated" The Ritz in August 1944, actually arriving a few hours late.) Papa had very specific instructions on how to make a Bloody:

"To make a pitcher of Blood Marys (any similar amount is worthless) take a good sized pitcher and put in it as big a lump of ice as it will hold. (This to prevent too rapid melting and watering of our product.) Mix a pint of good russian vodka and an equal amount of chilled tomato juice. Add a table spoon full of Worchester Sauce. Lea and Perrins is usual but can use AI or any good beef-steak sauce. Stir. (with two rs) Then add a jigger of fresh squeezed lime juice. Stirr. Then add small amounts of celery salt, cayenne pepper, black pepper. Keep on stirring and taste to see how it is doing. If you get it too powerful weaken with more tomato juice. If it lacks authority add more vodka."

One way or the other a Bloody Mary possesses plenty of authority, so to celebrate the octogenarian cocktail's birthday, I went to the King Cole Bar last night, ordered a Red Snapper and drank it with excellent grilled prawns with a smoked aïoli and a chopped salad with arugula, chickpeas, cheese and avocado. I drank a toast to Pete Petiot, to my wife's Russian family, who emigrated to Paris in the 1920s, to Vincent Astor (whose face is that of King Cole in the mural), and to the end of Prohibition, December 5, 1933, eight long decades ago.

And when you go to the King Cole Bar, discreetly ask the bartender Mike Reagan about the secret every regular knows about what's going on in the painting.