Bloody Mary
The Bloody Mary is a classic savory cocktail that is perfect for a Sunday brunch. Primarily a mixture of tomato juice, lemon juice, and vodka, it also includes some combination of Worcestershire sauce, Tabasco hot sauce, horseradish, celery salt, and black pepper. Unless you plan to pre-batch to save time, I recommend gently “rolling the mixture” and exchanging it back and forth between your shaker tins instead of a more traditional shake, which will allow the ingredients to incorporate with one another without frothing it. For a thinner consistency you can double-strain the cocktail through a fine mesh strainer to eliminate debris. This cocktail is most commonly served “tall” in a Collins glass over ice cubes. A hallmark of the Bloody Mary is it’s garnish. I opt for a relatively simple presentation of a leafy celery stalk and lemon wedge, however, don’t be afraid to have a little fun with it — it is not unheard of to include such things like bacon strips, and various pickled vegetables. But don’t take my word for it, make one and try it for yourself!
Bloody Mary
In your shaker, combine the Worcestershire sauce, Tabasco hot sauce, horseradish, celery salt, black pepper, lemon juice, tomato juice, and vodka.
4 dashes / 0.5 tsp of Worcestershire Sauce
4 dashes / 0.5 tsp of Tabasco Hot Sauce
1 tsp of Horseradish
0.25 tsp of Celery Salt
0.25 tsp of Black Pepper
0.5 oz of Lemon Juice
4 oz of Tomato Juice
2 oz of Vodka
Roll the mixture between your shaker tins to incorporate the ingredients. Strain or double-strain the contents (by pouring them from the shaker through a fine mesh strainer) into your Collins glass over ice. Garnish with a celery stalk and lemon wedge.
