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Bloody Mary Cocktail
The Bloody Mary cocktail is one of the few cocktails every bartender should know. Because of its popularity, everyone has their own recipe. The one listed below is a recipe I've found that appeals to the widest audience.
Serve in a Hurricane glass
- 2 shots vodka
- 3/4 shot fresh lemon juice
- 2 dashes Worcestershire sauce
- 4 dashes of Tabasco sauce
- 4 shots tomato juice
- Black pepper to taste
- Celery salt to taste
Garnish: 1 celery stick & 1 lemon wedge
How to Make
- Add all the ingredients to your Boston shaker with ice.
- Gently roll the mix from 1 vessel to the other until it’s adequately mixed & cooled (7-8 times).
- Strain into an empty hurricane glass.
- Add ice cubes.
- Add the garnish.
Unlike most cocktails, the origins of the Bloody Mary cocktail are well known. It was created by bartender Fernand “Pete” Petiot at Harry’s New York bar in Paris around 1924 just after France started importing tinned tomatoes from America.
In 1934, Petiot was brought to New York to head the bar at the St Regis Hotel during the prohibition era and he brought his creation with him. Americans have been drinking Bloody Mary’s ever since.
When it was first created, it wasn’t very well liked. David Embury went as far as to describe the cocktail as “strictly vile” in his book ‘The Fine Art of Mixing Drinks.’ Today, many people still consider the Bloody Mary strictly vile, but it also has a loyal following of diehard fans that absolutely love it.
Every bartender thinks they know ‘the best’ Bloody Mary recipe, but the truth, there is no 1 recipe because people’s preferences vary so widely. Some drinkers like it extra spicy, some prefer it mild. As such, you should always ask your guest how spicy they would like it on a scale of 1-10 and adjust the hot sauce you add appropriately.
Despite it being individualized, there are a few general consensuses on how it should be made. Always use lemon juice over lime juice as it marries better with tomato juice. And it should always be rolled as opposed to shaking or stirring. Shaking emulsifies the tomato juice (a fancy way of saying, separating it and making it bubble), and stirring isn’t strong enough to adequately mix the ingredients.