Bloody Mary
The Quirky Foodster Team
Ingredients
- Vodka — 45 ml (1 1/2 oz)
- Tomato juice — 120 ml (4 oz)
- Fresh lemon juice — 15 ml (1/2 oz)
- Worcestershire sauce — 2-3 dashes
- Hot sauce — 2-3 dashes
- Salt and black pepper — to taste
Method
- Add all ingredients to a shaker or mixing glass with ice.
- Roll or stir gently to combine without over-aerating.
- Strain over fresh ice in a highball glass.
- Garnish generously with celery, lemon and olives.
Description: A savory, spiced tomato and vodka cocktail, one of the most elaborate and customizable brunch classics.
Cultural Background: Multiple origin stories exist, most crediting bartender Fernand Petiot in 1920s Paris or New York, with the exact history genuinely disputed.
Tips: Rolling (pouring back and forth between two glasses) mixes the tomato juice gently without the foaming a hard shake causes.
Variations: Garnish elaborately — bacon, shrimp, pickled vegetables are all common modern additions.
Serving Suggestion: Serve over ice as a savory brunch or hangover-recovery classic.
Nutrition: Approx. 150 kcal per serving
FAQs:
Q: Who really invented it?
A: The most common story credits Fernand Petiot, though the drink's early history is genuinely contested among cocktail historians.
- Vodka — 45 ml (1 1/2 oz)
- Tomato juice — 120 ml (4 oz)
- Fresh lemon juice — 15 ml (1/2 oz)
- Worcestershire sauce — 2-3 dashes
- Hot sauce — 2-3 dashes
- Salt and black pepper — to taste
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