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Bloody Mary (New York City)

american-newyork-bloodymaryThe Bloody Mary is one of the world's best known cocktails, prized for its ability to jumpstart even the groggiest of mornings. Its origins aren’t exactly clear, but the likely backstory points to the mid-1930s and Fernand "Pete" Petiot, a bartender at King Cole Bar at the St. Regis hotel in New York City. The original Bloody Mary is believed to have contained seven ingredients: vodka, tomato juice, Worcestershire sauce, black pepper, celery salt, Tabasco and lemon juice. But like many classic drinks, it has inspired several variations. Popular versions include the Bloody Maria (made with tequila), the Red Snapper (spiked with gin) and the Caesar, a Canadian creation that features Clamato juice. Throw in the recipes concocted by bars, bartenders and enthusiasts, and the tomato-based cocktail sports countless unique twists, from heavy on the hot sauce to a splash of Guinness on top.

More recently, the Bloody Mary has inspired a garnish-based arms race, as restaurants and bars top their drinks with more insane garnishes, including bacon, shrimp skewers, lobster tails and mini cheeseburgers, turning the Bloody Mary into its own brunch. When in doubt, it’s best to start with the classic recipe and work toward the way you like it, whether that is pared down, topped with a pepperoni pizza or featuring your favorite bottled mix. Despite the endless variations and regardless of how you choose to make it, the Bloody Mary’s staying power is not debatable. It’s a liquor-soaked nutritional breakfast and hangover cure all in one red package, and it’s one of the few cocktails that is socially acceptable to drink first thing in the morning.

1½ oz vodka (45 mL)
3 oz tomato juice (90 mL)
½ oz lemon juice, freshly squeezed (15 mL)
2-3 dashes Worcestershire sauce
Tabasco sauce
celery salt
black pepper, freshly ground

Garnish (optional):
celery stalk with leaves
lemon or lime wedge
green olives

Add the vodka, the tomato juice, the lemon juice, the Worcestershire sauce, a few dashes of Tabasco, a few sprinkles of celery salt, and a few ice cubes to a large glass.

Then, roll the cocktail between glasses. So, pour it back and forth six to seven times, and then strain into a highball glass filled with ice cubes.

Garnish with a celery stalk and a lemon wedge, if desired, add a straw or two, and serve.

In an 11 oz highball glass, stir together tomato juice, vodka, Worcestershire sauce, hot sauce, salt, and pepper.

Fill glass with ice, then pour mixture into second glass.

Pour back and forth 3-4 times to mix well, then sprinkle lemon juice over.

Garnish with celery, lemon or lime wedge and skewer a couple of olives, if desired.

Makes 1 cocktail.

Cook's Notes:

  • METHOD: A Bloody Mary cocktail should not forth or be smooth, that’s why it’s not shaken or stirred, but rolled between two glasses.
  • INGREDIENTS: Adjust the amount of Tabasco sauce and pepper to suit your taste. If you like it spicier, add more, and if you can’t stand the heat, cut back on them.
  • TOMATO JUICE: If using canned tomato juice, check to see how much sodium does it have, and then adjust the amount of celery salt accordingly.
  • GARNISH: Initially, a Bloody Mary cocktail was garnished with a lemon wedge, but a celery stick is more commonplace today. However, other garnishings like cucumbers, olives, parsley, cubes of cheese, shrimp, and bacon can also be used. Also, often, a Bloody Mary cocktail is served with either a celery salt or a salt rim.
  • VARIATIONS: There are many takes on Bloody Mary. Some of the simpler variations include adding pickle brine, using salt instead of celery salt, adding celery seed or clam juice. Vodka is also sometimes replaced with gin, tequila, or whiskey.
  • DRINKWARE: Besides a highball glass, other tall glasses such as a flared pint and a Hurricane glass will also work.