Bloody Mary Recipe

Cocktail Hour: Bloody Mary Recipe

This strong pick me up, a favourite for early evening, has several origin claimants. The earliest is Fernand Petiot who claims to have invented the Bloody Mary in 1921 at the New York Bar in Paris which later became Harry’s New York bar and a frequent haunt of Ernest Hemingway, among others. However Petiot later admitted he had actually refined the original tomato juice and vodka, named and created by comedian George Jessel in 1939 during a visit to the 21 club in New York.

Before you begin to create this tasty cocktail, stock yourself up with all your vital cocktail making equipment at Kitchen Warehouse. Check out our Cocktail Equipment buying guide and glassware guide for more information.

Equipment:

Ingredients:

  • 60ml tomato juice
  • 50ml vodka
  • 2 tsp freshly squeezed lemon juice
  • 6 Dashes of Worcestershire sauce
  • 3 Dashes of Tabasco sauce
  • Salt and freshly ground black pepper, to taste
  • Stick of celery with leaves attached for garnish

Directions:

  1. Measure vodka into mixing glass with the jigger.
  2. Add lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well with muddling spoon.
  3. Place ice in Collins glass and pour Bloody Mary mix over the ice.
  4. Stir and add celery for garnish.

Where does the Name of the Bloody Mary come from?
The name of the Bloody Mary is most likely a mispronunciation of the name originally given to the drink: Vladimir. The drink was so named for the first customer of the drink at Harry’s Bar, Vladimir Smirnov, of the Smirnoff vodka family rather than Queen Mary 1st of England or other famous Mary’s of the day.

On a related note:
Cocktail Equipment Buying Guide
Glassware Guide
Negroni Recipe
Mojito Recipe
Espresso Martini

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