Bloody Mary Recipe - Bartender's Pantry

Bloody Mary

savory spicy refreshing

Ingredients:

vodka, tomato juice, lemon juice, worcestershire sauce, tabasco sauce, horseradish, celery salt, black pepper, celery stalk

Invented in the 1920s at Harry's New York Bar in Paris (or possibly by Fernand Petiot in the US), the Bloody Mary became a hangover cure staple and evolved into a customizable brunch icon with endless garnishes.

Ingredients

vodka 2 oz
tomato juice 4 oz
lemon juice 0.5 oz
worcestershire sauce 2 dashes
tabasco sauce 2-4 dashes (to taste)
horseradish 1 tsp (prepared, optional for extra kick)
celery salt pinch
black pepper pinch
celery stalk for garnish

Instructions

Rim a highball glass with celery salt (optional). Fill the glass with ice. Add vodka, tomato juice, lemon juice, Worcestershire, Tabasco, horseradish (if using), celery salt, and black pepper. Stir well to combine. Garnish with a celery stalk, lemon wedge, and optional extras like olives, pickled onion, or bacon for upscale presentation.

Glassware

Highball

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