Bloody Mary recipe




Bloody Mary Ingredients

– 2 ounces vodka
– 4 ounces tomato juice
– 1/2 ounce lemon juice
– 1/2 teaspoon Worcestershire sauce
– 3 dashes hot sauce (such as Tabasco)
– Pinch of celery salt
– Pinch of black pepper
– Pinch of smoked paprika
– Optional garnishes: celery stalk, lemon wedge, olives

Bloody Mary Step by Step Mixing Guide

1. Fill a cocktail shaker halfway with ice cubes.
2. Add 2 ounces of vodka to the shaker.
3. Pour in 4 ounces of tomato juice.
4. Squeeze in 1/2 ounce of lemon juice.
5. Add 1/2 teaspoon of Worcestershire sauce to the shaker.
6. Add 3 dashes of hot sauce, such as Tabasco.
7. Sprinkle a pinch of celery salt into the shaker.
8. Sprinkle a pinch of black pepper into the shaker.
9. Sprinkle a pinch of smoked paprika into the shaker.
10. Close the cocktail shaker tightly and shake vigorously for about 10 seconds.
11. Take a tall glass and fill it with ice cubes.
12. Strain the contents of the cocktail shaker into the glass, using a strainer if necessary.
13. If desired, garnish the Bloody Mary with a celery stalk, a lemon wedge, and/or olives.
14. Serve and enjoy your delicious Bloody Mary!

Bloody Mary History

The Bloody Mary, a classic cocktail known for its vibrant red hue and bold flavors, has a fascinating history that intertwines with various theories and origins. While the exact details may be shrouded in mystery, the cocktail’s popularity and enduring appeal remain undeniable.

The origins of the Bloody Mary can be traced back to the early 20th century, with several theories surrounding its creation. One popular belief suggests that the cocktail was first concocted in the 1920s or 1930s by a bartender named Fernand Petiot at Harry’s New York Bar in Paris. Petiot’s original recipe allegedly consisted of equal parts vodka and tomato juice, seasoned with Worcestershire sauce, lemon juice, and a pinch of salt and pepper. This simple yet intriguing combination quickly gained popularity among American expatriates and eventually made its way across the Atlantic.

Another theory suggests that the Bloody Mary was actually a variation of an earlier cocktail called the Red Snapper, which was created by Petiot himself at the St. Regis Hotel in New York City. The Red Snapper was made with gin instead of vodka, but the addition of tomato juice and other seasonings closely resembled the modern-day Bloody Mary. Over time, the name “Bloody Mary” gained prominence, and the gin-based Red Snapper gradually faded into obscurity.

Regardless of its exact origins, the Bloody Mary gained significant recognition in the 1940s and 1950s, becoming a staple in bars and restaurants around the world. Its popularity soared as it became associated with brunch culture, offering a refreshing and savory option for those seeking a morning pick-me-up. The cocktail’s unique combination of flavors, including the tanginess of tomato juice, the spiciness of Worcestershire sauce, and the zing of citrus, made it a favorite among cocktail enthusiasts.

Today, the Bloody Mary has evolved into a versatile drink, with countless variations and personal touches added by bartenders and enthusiasts alike. From the addition of horseradish and hot sauce to the garnishing of celery stalks, olives, and even bacon, the possibilities for customization are endless. The Bloody Mary continues to captivate cocktail enthusiasts with its bold flavors, making it a timeless classic that has stood the test of time.

In conclusion, the Bloody Mary’s history is a captivating tale of mystery and evolution. While its exact origins may be debated, its enduring popularity and ability to adapt to individual tastes have solidified its place as a beloved

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