The Bloody Mary is quite possibly America’s favorite brunch cocktail.
While the actual history and originator of the Bloody Mary remains unclear, the Bloody Mary is clearly an evolution of the Red Snapper, essentially the same cocktail but with gin instead of the vodka. The Red Snapper is even seeing a renaissance of sorts as bartenders and home mixologists are resurrecting this long forgotten drink and reintroducing patrons and guests to the drink. The Bloody Mary, however, is unlikely to fall out of favor any time soon.
The challenge of the Bloody Mary is that there are so many variations that people like to add to their recipes, from Sriracha hot pepper sauce to clam juice to Old Bay seasoning to freshly grated horseradish. While all of these additions can add a unique and interesting twist to the Bloody Mary, it is essential to have a good solid base recipe.
Once the base recipe is mastered, feel free to make any additions or adjustments that you’d like. And play with the garnishes, as well. Some people like a salted rim, some like a lime wedge, while others opt for pickled vegetables or a celery stalk to garnish. Candied bacon is even now being offered in some establishments, and amazingly, the meat straw is yet another unusual option to enhance one’s Bloody Mary.
This recipe is both easy to make and batches well if you are having a party. Give it a try and see if it doesn’t yield a great Bloody Mary.
Bloody Mary cocktail
Makes 1 cocktail
- 1 ½ oz good quality vodka (Absolut recommended)
- ¼ oz lemon juice
- 2 dashes Worcestershire sauce
- 4 dashes Tabasco hot sauce
- salt and pepper to taste
- 4 oz tomato juice
- In a chimney glass (also known as a highball glass), combine first four ingredients.
- Stir briefly to combine.
- Add ice and tomato juice; stir again briefly.
- Add salt and pepper to taste.
- Garnish with your choice of items.