The Classic Bloody Mary

by Jen

This classic Bloody Mary recipe probably dates back to the 1920s. Ever since then, bartenders have been working to improve it, and there are some fantastic variations out there. Feel free to experiment with the measurements for Tobasco and Worcestershire sauce to get the levels of spicy and savory the way you like them.

The Bloody Mary

• 1 1/2 ounces Vodka
• 1/2 cup tomato juice
• 2 teaspoons of fresh lemon juice
• 1-3 dashes Tobasco sauce
• 4-6 dashes Worcestershire sauce
• pinch of salt and pepper
• 1 tsp celery salt
• 1 celery stick
• 1 lemon wedge

Shake all ingredients together with a scoop of ice and strain into a tall glass. Garnish with the celery stick and lemon wedge.

Not just for breakfast anymore

Because it’s mostly tomato juice, the Bloody Mary is a classic breakfast drink. But there’s a simple way to identify any number of pairings to go with it: if it goes with ketchup or tomato, it goes with a Bloody Mary.

• Burger with Bloody Mary. The beef and the Worcestershire and other seasonings in the Bloody Mary cry out for each other. Skip the fries or dip them in something other than ketchup.
• Shrimp scampi. Tomato cuts through garlic, so these two flavors just dance back and forth throughout the meal.
• Beef stew. Steak dinner. Roast beef and potatoes. Beef and tomato are great together, so you can pair a Bloody Mary with almost any beef dish.

Posted in Tomato Juice, Vodka on August 24, 2008