Invented at Harry’s New York Bar in Paris in 1920, the Bloody Mary originally consisted of vodka, tomato juice, Worcestershire sauce, cayenne pepper, salt, and lemon. The drink was purportedly named after the English queen Mary Tudor, daughter of King Henry VIII, infamous for burning Protestants during her reign.
Ranked third as America’s most popular cocktail, the Bloody Mary is one of the few cocktails commonly imbibed in the morning given its popular acceptance as a curative for the common hangover.
What Is in a Bloody Mary?
Bloody Mary lovers across the globe will argue exactly which ingredients make the perfect drink. The fact is, when it comes to a Bloody Mary the perfect concoction subsists in the taste of the maker. The best way to discover your favorite is to start with the basic recipe and add and subtract ingredients to taste.
- 2 oz vodka
- 6 oz tomato juice
- 1 tsp. lemon juice
- ¼ tsp. Worcestershire sauce
- Dash Tabasco sauce to taste
- Celery stalk to garnish
How to Make a Bloody Mary
Fill an aluminum drink shaker with cracked ice.
Add all ingredients except celery.
Shake until well mixed and chilled.
Strain into a tall glass. Add celery to garnish.
Common Bloody Mary Amendments
The following are common additions to the basic Bloody Mary recipe given names such as the Smokey Bloody Mary (the addition of BBQ sauce) and the Clam Digger (the addition of clam juice).
- Orange Juice
- White Pepper
- Beef Bouillon
- Clam Juice
- Barbeque Sauce
- Soy Sauce
Hara, Christopher B.. The Bloody Mary: a Connoisseur’s Guide to the World’s Most Complex Cocktail. New York: Lyons Press, 1999. Print.
Axelrod, Alan. The Complete Idiot’s Guide to Mixing Drinks . 2nd ed. Indianapolis, IN: Alpha, 2003. Print.