Bloody Mary
Yield: 1.0
Glass: Highball glass, 12–16 oz
Scale this recipe
Adjust for any number of servings while keeping the ingredient proportions intact.
classic cocktail
vodka
brunch
built
seeded
Ingredients
- 1.5 oz vodka
- 4 oz tomato juice
- 0.5 oz fresh lemon juice
- 2 dash Worcestershire sauce
- 2 dash hot sauce
- Celery salt and black pepper, to taste
- Celery stalk, lemon wedge, or olive, for garnish
Instructions
Roll or stir with ice and serve over fresh ice in a tall glass.
Behind the drink
A little history
1920s–1930s
Paris / New York
The Bloody Mary’s origin is disputed, with Fernand Petiot often linked to early vodka-and-tomato versions at Harry’s New York Bar in Paris and later refinements at New York’s King Cole Bar. Its seasoning has always invited improvisation.
Bloody Mary history