This classic brunch cocktail is claimed as an original creation by several bartenders, dating all the way back to the 1920s. There’s also some argument as to who first moved it beyond “vodka and tomato juice” into the much, much more delicious drink we know today. If Fernand Pietot is indeed the man responsible for the change, as he claimed in 1964 , then he has my thanks.
The key to the Bloody Mary’s enduring popularity is that it can be infinitely personalized. Even if you don’t want to make your own, every bar you visit will have its own spin on the drink. That said, you’ll always do better adjusting to your own meticulous specifications. My personal recipe doesn’t stray much from the classic one, and with good reason: the classic’s delicious. I do add some horseradish, though, because I love the burn it produces, which is very different from (but complimentary to) the Tabasco burn.
Typically I make the mix a pitcher at a time and then let guests add as much booze as they want, but I’ve broken it down to a single serving for this update. Adjust all seasonings to your particular taste … but if you’re like me, you won’t skimp on that horseradish. It’s the best part!
This article is a modified and enhanced version of a post that ran on my nightly cocktail blog, DrinkShouts. Liquors in parentheses are what I used when I made this recipe, and are included as suggestions.
 Wikipedia – http://en.wikipedia.org/wiki/Bloody_Mary_%28cocktail%29
The Bloody Mary Cocktail Recipe
- Cocktail shaker
- Cocktail Strainer
- Hurricane glass
- 2.5 oz. Vodka Svedka
- 4 oz. Tomato juice
- .25 oz. Fresh lemon juice
- 1 tsp. Prepared horseradish
- 2 dashes Tabasco
- 1 dash Worcestershire sauce
- 1 sprinkle Celery salt
- 1 grind Black pepper
- Green olives Garnish
- Celery stick Garnish
- Add all ingredients in a cocktail shaker with ice and roll gently to combine.
- Strain into an ice-filled hurricane glass. Garnish with green olives and a celery stick.