Bloody Mary Recipe
Posted in Classics, Cocktails, Uncategorized, Vodka on January 11, 2014
The Bloody Mary
The Bloody Mary is arguably the most famous brunch cocktail recipe. While its origins are contested and heatedly debated, the most commonly accepted story holds that it was invented by Fernand “Pete” Petiot at Harry’s New York Bar in Paris sometime during the early 1920’s
Few things pack quite as much of a punch in the morning or on a cold day as the explosive flavor of a Bloody Mary. The Bloody Mary can be adjusted to be as spicy or mild as you want, and with any liquor you want. It is a drink that is completely adaptable to suit the individual's taste, and open to countless spins and variations
The spice of the Bloody Mary will depend a lot on the hot sauce you choose and how much you use. Tabasco is a favorite, but I encourage you to experiment with different brands, intensities, and flavors. Cholula Chili Garlic is a personal favorite. One thing you must remember with any cocktail is that it is best to start with less and add to fit your taste. There is no turning back once you have too much spice and it can easily ruin an otherwise great drink.
How to Make a Bloody Mary
- Celery salt
- 1 Lemon wedge
- 1 Lime wedge
- 2 oz Grey Goose Vodka
- 4 oz Tomato juice
- 2 dashes Tabasco Sauce
- 2 tsp Prepared horseradish
- 2 dashes Worcestershire sauce
- 1 pinch Ground black pepper
- 1 pinch Smoked paprika
- Garnish of choice
Making a Bloody Mary
Pour some celery salt onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass. Roll the outer edge of the glass in celery salt until fully coated. Fill with ice and set aside. Squeeze the lemon and lime wedges into a shaker and drop them in. Mix all the ingredients together in a mixing glass and roll mix. Strain into either a pint or highball glass three-quarters filled with ice. Garnish with a personal selection of vegetables and either lime or lemon wedges.
The Bloody Mary is one cocktail where you can absolutely go to town with garnishes. For this recipe, I used onions and sweet peppers; other good garnishes are thinly sliced bell pepper spears, varied citrus wedges, olives, and the traditional celery stalk. For a fun, exotic display, garnish with berries, turnips, radishes, or leek.
There are few things as great to have in the morning or on a cold day as a Bloody Mary. It is both a hangover cure and a nutritious breakfast; what more could you want out of a drink? Try making one today!
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