A staple brunch accessory and renowned hangover cure, the Bloody Mary is an iconic (if a little controversial) cocktail classic.
As with most famous cocktails, what we know about the creation of the Bloody Mary largely amounts to rumours and hearsay. It is often credited to Ferdinand Petiot, a mixologist at legendary 1920s Parisian bar, Harry’s New York.
Petiot was supposedly introduced to a simple blend of vodka and tomato juice and, finding it rather uninspiring, went on to add a host of ingredients to create the punchy blend we now know and love.
The precise recipe for a Bloody Mary is a contested subject, but the essential makeup should always consist of vodka, tomato juice, hot sauce, Worcestershire sauce, and seasonings.
Although this cocktail is traditionally made with plain vodka, it’s worth elevating your serve with a unique spirit. Try a super sizzling Bloody Mary with peaty Oak Smoked, spicy Habanero, or aromatic Rosemary flavoured vodkas.
How to Make a Bloody Mary
- 50ml Vodka
- 125ml Schweppes Tomato Juice
- 20ml Lemon Juice
- 2 Dashes Hot Sauce
- 2 Dashes Worcestershire Sauce
- Celery Salt, to taste
- Black Pepper, to taste
- 1 Celery Stalk, to garnish
- Fill a large glass halfway with ice and add the vodka, tomato juice, and lemon juice. Stir well
- Add the hot sauce, Worcestershire sauce, salt, and pepper to the glass, regularly sampling and adjusting the quantities according to your personal tastes
- Ensure the drink is thoroughly mixed and serve with a stalk of celery
Bloody Mary Variations
There are plenty of ways you can play with a Bloody Mary, ranging from a swap of spirits to some pretty wild culinary accompaniments:
Bloody Maria – Made with tequila instead of vodka
Bloody Fairy – Made with absinthe instead of vodka
Red Snapper – Made with gin instead of vodka
Virgin Mary – A mocktail version with no alcohol added
Bloody Caesar – Made with an added shot of clam broth
Surf & Turf Bloody Mary – A Bloody Mary garnished with a strip of crispy bacon and a couple of grilled prawns