Bloody Mary
Vodka, tomato juice, lemon and spice. The great savoury brunch cocktail.
Built in glass · Highball · Easy · about 2 minutes · about 11% ABV
Ingredients
- 45 ml Vodka
- 90 ml Tomato juice
- 15 ml Fresh lemon juice
- 4 dashes Worcestershire sauce
- 2 dashes Hot sauce
- Celery stick (garnish)
- Lemon wedge (garnish)
Method
- Ice the glass
- Pour 45 ml vodka into the glass
- Pour 90 ml tomato juice into the glass
- Add 15 ml fresh lemon juice
- Add 4 dashes of worcestershire sauce
- Add 2 dashes of hot sauce
- Garnish
Tip
Roll it between two tins instead of shaking so the tomato stays smooth.
About the Bloody Mary
Usually credited to Fernand Petiot at Harry's New York Bar in Paris in the 1920s. He later moved to the St. Regis in New York, where it was briefly renamed the Red Snapper. Comedian George Jessel also claimed it. It became the classic brunch and hangover drink.
The savoury family. Savoury tomato drinks date from the 1920s and 1930s. The Bloody Mary is usually credited to Fernand Petiot in Paris and later New York. The family grew to include the Canadian Caesar and the Mexican Michelada, and these drinks are brunch favourites.
Bloody Mary FAQ
What's in a Bloody Mary?
45 ml vodka, 90 ml tomato juice, 15 ml fresh lemon juice, 4 dashes worcestershire sauce, 2 dashes hot sauce, garnished with celery stick and lemon wedge.
How strong is a Bloody Mary?
About 11% ABV once mixed with ice, which is 1.4 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Bloody Mary?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Bloody Mary in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
