The Bloody Mary is second only to the Martini in cocktail popularity. The drink is heralded for its “hair of the dog” properties, but is really a spicy, vitamin infused cross between a cocktail and a cold soup. Not being a big fan of the Bloody Mary, it is difficult for me to qualify what is a great Bloody Mary versus a run of the mill drink. The great thing about the Bloody Mary (as well as so many of the cocktails on this page) is that the drink can be adapted to fit your individual taste. The drink can be spicy or not, virgin or not, loaded with goodies (shrimp, vegetables, olives, pickles etc.), or served simply with a stalk of celery. A regular tomato juice can be used, or for more flavor, a Clamato or V-8 can be mixed instead. The drink can truly be what ever you want, providing the base is a good Vodka and a tomato based juice.
This recipe for a Bloody Mary is a basic recipe that will give you tons of flavor and is easily adapted.
- 2 oz Vodka
- 4 oz Tomato juice
- 2 Dashes Tabasco sauce
- 2 Dashes Worcestershire sauce
- 2 Tsp fresh grated horse radish (if using prepared horseradish, be sure and squeeze the water out of the radish)
- A pinch or two of sea salt (other salts can be used: Kosher, Celery, even garlic if that is your taste).
- Freshly ground black pepper to taste
- 1 lemon wedge
- 1 Lime wedge
- Celery salt
- 1 Stalk Celery
Rub the lip of a tall glass with lemon or lime. Pour a bit of celery salt into a shallow plate. Press the lip of the glass into the celery salt. Fill glass with ice and set aside.
Squeeze the lemon wedge and lime wedge into a cocktail shaker and then toss the wedges into the shaker. Add the rest of the ingredients, fill with ice and shake gently.
Strain drink into the prepared glass and garnish with celery stalk and lemon wedge.