By Michelle Fabio
We talked about the origins of the Bloody Mary in Part 1, but now it’s time to get down to the good stuff–the recipe.
Here is a basic Bloody Mary (and remember, you can even make your own tomato juice!):
- 3 parts top-quality tomato juice
- 3 parts top-shelf vodka, depending on strength of drink
- 1 teaspoon horseradish
- 6 shakes Tabasco Sauce
- 1 teaspoon Worcestershire Sauce
- Juice of Â½ lemon or lime
- 1/8 teaspoon salt (preferably sea salt)
- 1/8 teaspoon freshly ground black pepper or cayenne pepper
- Celery stalk
Combine all ingredients except the last and shake well. Pour over ice in tall glass and garnish with celery stalk.
Now if you’re feeling a little adventurous, you can always try variations, replacing the vodka with sherry (Bloody Bishop), absinthe (Bloody Fairy), sake (Bloody Geisha), tequila (Bloody Maria), whiskey (Brown Mary or Whiskey Mary), dark rum (Bloody Pirate), scotch (Bloody Scotsman), or gin (Ruddy Mary).