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Bloody Mary

Savoury · Vodka · IBA official

Bloody Mary

Tomato, vodka and spice – brunch's savoury, peppery restorative

Vodka and tomato juice seasoned with lemon, Worcestershire sauce, hot sauce, celery salt and black pepper. Savoury, spicy and bracing – more a meal than a sip, with endless room to tune the heat. The classic brunch drink and a famous restorative after a long night.

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Glass
Highball
Ice
Ice cubes
Technique
Stirred
Difficulty
Intermediate
Time
4 min
Strength
≈ 10% ABV

Ingredients

Highball
  • 45 mlVodka1½ oz
  • 90 mlTomato juice3 oz
  • 15 mlFresh lemon juice½ oz
  • 2 dashesWorcestershire sauce
  • 2 dashesHot pepper sauce
  • 1 pinchCelery salt
  • 1 pinchBlack pepper
  • GarnishCelery stalk + Lemon wedge

≈ 184 ml served · 1.4 standard drinks

Substitutes: Fresh lime juice can stand in for Fresh lemon juice.

Method

  1. 1

    Fill a highball glass with ice cubes.

  2. 2

    Add the vodka, tomato juice and lemon juice.

  3. 3

    Season with the Worcestershire sauce, hot sauce, celery salt and black pepper.

  4. 4

    Stir well until cold, then taste and adjust the seasoning.

  5. 5

    Garnish with a celery stalk and a lemon wedge.

Learn it step by step

History

Fernand Petiot, a bartender at Harry's New York Bar in Paris in the 1920s, is usually credited with first mixing vodka and tomato juice. After moving to the King Cole Bar at the St. Regis in New York in 1934, he seasoned it with salt, pepper, lemon and Worcestershire sauce, and for a time it was sold there as the Red Snapper. The entertainer George Jessel also claimed to have invented it.

First recorded
1934

Bartender's notes

  • Try rolling instead of stirring: pour the drink back and forth between two shaker tins with ice a few times to mix it without making the tomato foamy.
  • Tomato juices vary a lot in salt and thickness – always taste before serving.
  • Gin in place of vodka makes a Red Snapper; a spoonful of grated horseradish adds extra heat.
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