This classic Bloody Mary recipe probably dates back to the 1920s. Ever since then, bartenders have been working to improve it, and there are some fantastic variations out there.
This is the simple, no-frills classic version of the recipe. But feel free to dress it up as much or as little as you want.
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Some people would tell you the Bloody Mary is all about the garnish. And you can and should have a ton of fun with the garnish. You can add meat and veggies of all sorts.
But the original just called for a stalk of celery, and there’s something classic about the look of it.
Fancy garnish really is so much fun for this drink. But before you play with the garnish, you want to master the flavor of the actual tomato juice mix.
Here it is, pictured with celery, bacon, a gherkin pickle, an olive, a cherry tomato and a celery salt rim. Which almost makes it lunch.
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The taste of this drink is really all about how you season the tomato juice. That’s what you want to get just right.
This classic Bloody Mary is pretty straightforward. It’s the best recipe to start with, and from there, you can tweak it to make your own signature version of it.
So how do you go about creating your own special version of the tomato juice mixture for a Bloody Mary? Start with little changes and work your way up to bigger ones.
For example, experiment with the measurements for the hot sauce and Worcestershire sauce. You may like it more spicy (more Tobasco) or more savory (more Worcestershire), so try a few combinations to get the levels of spicy and savory just the way you like them.
You can also try different brands of hot sauce. For example, Tapatio is a little more spicy and tangy than Tobasco, with a wonderful robust flavor that you may actually prefer.
One of our top suggestions is toaddbeef stock or beef bullion to the tomato juice. It makes the drink more hearty, almost like a beefy tomato stew. This is especially great in wintertime – sometimes in hot weather, you just want the light, bright flavor of tomato juice.
We recommend Knorr beef bullion in powder form because this stuff has so much yummy au jus flavor. A little goes a long way, and a whole cube in a single Bloody Mary would knock you over.
The trick is to add a small amount of the powder – maybe just an eighth of a teaspoon at first – and taste it. Add a little more and a little more until you find just the balance you like.
You can also add a dash or two of soy sauce. And by soy sauce, we mean the real stuff – brewed and aged, and tasting nothing like the stuff in bottles at the sushi bar. We recommend Eden Organics Shoyu sauce, and not too much of it.
Again, you want to add a dash at a time and taste. This soy sauce has a lot more flavor than you’re used to compared to normal soy sauce.
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Another delicious option is horseradish. Again, a little goes a long way, so start small. This horseradish sauce is extra spicy and doesn’t have as many additives and filler ingredients as most.
You can also try lime juice in place of lemon juice. Try anything that comes to mind and sounds good. It’s a drink that’s hard to perfect, but even harder to ruin. Even garlic works in this drink, if you’re a garlic lover.
Extra celery salt can be a nice touch, too. You can also make a celery salt rim (here’s how to rim a glass), or mix celery salt and chili powder together for a salty-spicy rim.
This is also one of the all-time great co*cktails to serve Virgin style. The Virgin Mary tastes almost exactly the same, just without the vodka. That makes it a great option when you’re entertaining drinking as well as non-drinking guests.
Both the Bloody Mary and the Virgin Mary are perfect for brunch and even breakfast, or breakfast-for-dinner, which is just breakfast food like pancakes, eggs and bacon eaten later in the day.
It also tastes great with egg dishes, such as omelets and scrambles, or even quiche. Try it with this Spinach and Bacon Omelet from Valentina’s Corner for a hearty breakfast. The smoky and savory flavors of the bacon and spinach will bring out all the wonderful seasonings in your Bloody Mary.
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Yield: 1 drink
Prep Time: 5 minutes
Total Time: 5 minutes
The classic Bloody Mary recipe blends vodka with tomato juice, Worcestershire sauce, Tobasco, lemon juice and celery salt. This simple recipe tastes wonderful, but you can add more Tobasco if you want it hotter.
Ingredients
1 1/2 ounces vodka
1/2 cup tomato juice
2 teaspoons of fresh lemon juice
1-3 dashes Tobasco sauce
4-6 dashes Worcestershire sauce
pinch of salt and pepper
1 tsp celery salt
Celery stick
Lemon wedge
Instructions
Shake all ingredients together with a scoop of ice.
McClure's is known for making some tasty pickles, so this Bloody Mary mix incorporates some of those briny, salty flavors. McClure's uses the pickle brine from its other products in the mix, along with dill, garlic, and black pepper for seasoning.
The original Bloody Mary is believed to have contained seven ingredients: vodka, tomato juice, Worcestershire sauce, black pepper, celery salt, Tabasco and lemon juice.
Corn vodka (Tito's Vodka, Smithworks Vodka, Big Spring Vodka) will be sweeter than a traditional rye (Belvedere Vodka, Sobieski Vodka, Square One Vodka, Belvedere Smogory Forest) that will be more spice forward with a crisp and dry finish.
The “dirty” in Dirty Bloody Mary refers to the addition of brine from ingredients such as olives or pickles, which gives the co*cktail a more savory and briny flavor compared to a traditional Bloody Mary. This extra element adds depth and complexity to the drink.
What makes Zing Zang bold and flavorful? All of our mixes are made with unique blends of juices to bring the perfect flavor to your favorite co*cktails.
If using the vodka, mix ¼ cup vodka with ½ cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass. Garnish with a leafy interior rib of celery, a wooden skewer of olives and a lemon wedge.
Sure, you have seen celery as a garnish to a Bloody Mary, but did you know that it adds more than just a pretty presentation? The flavor of the celery compliments the tomato juice and can be enhanced with celery seed or celery salt as well.
But with it's outspoken flavours, the bloody mary tends to linger. To reset your pallet, you can take a bite of the celery. It's strong enough to cut through the spiciness, yet it doesn't leave an outspoken flavour.
So how has the Bloody Mary gotten its reputation as a hangover cure? It is the combination of a heavy vegetable base (tomato juice) and salt that can settle the stomach and replace electrolytes, as well as delivering Vitamins C and B6 that are both beneficial in reducing the effects of a hangover.
Baker has two rules for the booze: either select a clean, brisk vodka that gets out of the way of the other ingredients ("there's enough going on in the drink already...you want to taste the co*cktail, not the vodka”), or grab a flavored vodka whose taste meshes with the Bloody Mary's spice and savoriness.
In addition to electrolytes, sodium, potassium, and Vitamin C, tomatoes also contain lycopene, which is high in antioxidants. Lycopene helps to combat the toxins in the liver (like the toxins that you consumed while drinking the night before.)
Motts claims that the Caesar is the most popular mixed drink in Canada, estimating that over 350 million Caesars are consumed every year. In the United States, the Caesar is typically available at bars along the Canada–United States border. Elsewhere, bartenders will frequently offer a Bloody Mary in its place.
IF YOU'RE GOING TO MAKE A BLOODY MARY, MAKE IT A BLOODY STORY. INGREDIENTS: Filtered Water, Tomato, Fresh Ground Horseradish, Vinegar, Natural Worcestershire Powder, Cayenne Hot Sauce, Salt, Black Pepper, Celery Salt, Sugar, Paprika, Onion Powder, Cayenne Pepper, Ground Turmeric, Ground Garlic.
In addition to electrolytes, sodium, potassium, and Vitamin C, tomatoes also contain lycopene, which is high in antioxidants. Lycopene helps to combat the toxins in the liver (like the toxins that you consumed while drinking the night before.)
Rumor has it that Bloody Mary mix was first offered in the air in the early '60s when an American Airlines exec sampled Mr. and Mrs. "T" and immediately contracted the mix for the entire fleet. American now serves Campbell's, which makes the stuff only because it was persuaded to do so specifically for airlines.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
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