Bloody Mary

★☆☆☆☆
Prep: 5 mins Cook: None Serves: 1 Source: Classic — attributed to Fernand Petiot, Harry's New York Bar Paris (1921) / King Cole Bar, New York (1934); IBA Contemporary Classics

Ingredients

  • 45ml vodka (1 1/2 oz)
  • 90ml tomato juice, well-chilled (3 oz)
  • 15ml freshly squeezed lemon juice (1/2 oz)
  • 2 dashes Worcestershire sauce
  • 2-3 dashes Tabasco sauce, to taste
  • 1/4 teaspoon prepared horseradish (optional) (1.2 ml)
  • Pinch of celery salt
  • Pinch of freshly ground black pepper
  • Ice
  • Garnish: celery stalk, lemon wedge, and a green olive

Instructions

  1. Rim a highball glass with celery salt by rubbing a lemon wedge around the rim and dipping in salt (optional).
  2. Fill the glass with ice.
  3. In a shaker, combine vodka, tomato juice, lemon juice, Worcestershire, Tabasco, horseradish, celery salt, and black pepper.
  4. Add ice and 'roll' the drink gently between shaker tins 4-5 times to mix without over-foaming.
  5. Strain into the prepared glass.
  6. Garnish with a celery stalk, lemon wedge, and a green olive.
Wine Pairing: N/A
Classic — attributed to Fernand Petiot, Harry's New York Bar Paris (1921) / King Cole Bar, New York (1934); IBA Contemporary Classics · Pre-Prohibition classic
cocktail, bloody-mary, vodka, tomato, brunch, savory, highball, classic, iba