The Bloody Mary is a savory, spicy, and tangy cocktail that is a classic brunch staple. Its blend of vodka, tomato juice, and bold seasonings makes it a complex and flavorful drink that’s also known as a hangover cure.
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Cocktail shaker or mixing glass
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Highball or pint glass
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Cocktail pick
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Bar spoon
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Prepare the Glass:
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Rim the glass with lemon juice and dip it into a plate of celery salt (optional).
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Fill the glass with ice and set aside.
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Mix the Cocktail:
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In a shaker or mixing glass, add vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, black pepper, and smoked paprika.
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Add ice and gently roll (do not shake) the mixture back and forth between the shaker and another glass to mix and chill without over-diluting.
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Strain and Serve:
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Strain the mixture into the prepared glass filled with fresh ice.
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Garnish and Serve:
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Garnish with a celery stick, lemon wedge, and a skewer of olives and cherry tomatoes.
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Add additional garnishes such as pickled green beans or bacon for a more elaborate presentation.
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Serve immediately while the cocktail is cold and the garnishes are fresh.
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The traditional Bloody Mary is served in a tall glass to accommodate the ice and garnish.
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Appetizers: Deviled eggs, shrimp cocktail, smoked salmon.
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Main Course: Eggs Benedict, avocado toast, breakfast burrito.
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Dessert: Savory scones, spicy cheese straws, or jalapeño cornbread.
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Spicy Bloody Mary: Add more hot sauce or muddle fresh jalapeño slices in the shaker.
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Smoky Bloody Mary: Use mezcal instead of vodka for a smoky, complex flavor.
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Bloody Maria: Substitute tequila for vodka to give it a Mexican flair.
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Red Snapper: Use gin instead of vodka for a herbal, juniper-forward twist.
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Virgin Mary: Omit the alcohol and add a splash of club soda for a non-alcoholic version.
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Clamato Bloody Caesar: Replace tomato juice with Clamato juice for a briny, Canadian version.
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The Bloody Mary is believed to have been created in the 1920s at Harry’s New York Bar in Paris, originally named the "Bucket of Blood."
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It was later refined and popularized in the U.S. during the 1930s, where it became known as the Bloody Mary.
Ingredients
Directions
-
Cocktail shaker or mixing glass
-
Highball or pint glass
-
Cocktail pick
-
Bar spoon
-
Prepare the Glass:
-
Rim the glass with lemon juice and dip it into a plate of celery salt (optional).
-
Fill the glass with ice and set aside.
-
-
Mix the Cocktail:
-
In a shaker or mixing glass, add vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, black pepper, and smoked paprika.
-
Add ice and gently roll (do not shake) the mixture back and forth between the shaker and another glass to mix and chill without over-diluting.
-
-
Strain and Serve:
-
Strain the mixture into the prepared glass filled with fresh ice.
-
-
Garnish and Serve:
-
Garnish with a celery stick, lemon wedge, and a skewer of olives and cherry tomatoes.
-
Add additional garnishes such as pickled green beans or bacon for a more elaborate presentation.
-
-
Serve immediately while the cocktail is cold and the garnishes are fresh.
-
The traditional Bloody Mary is served in a tall glass to accommodate the ice and garnish.
-
Appetizers: Deviled eggs, shrimp cocktail, smoked salmon.
-
Main Course: Eggs Benedict, avocado toast, breakfast burrito.
-
Dessert: Savory scones, spicy cheese straws, or jalapeño cornbread.
-
Spicy Bloody Mary: Add more hot sauce or muddle fresh jalapeño slices in the shaker.
-
Smoky Bloody Mary: Use mezcal instead of vodka for a smoky, complex flavor.
-
Bloody Maria: Substitute tequila for vodka to give it a Mexican flair.
-
Red Snapper: Use gin instead of vodka for a herbal, juniper-forward twist.
-
Virgin Mary: Omit the alcohol and add a splash of club soda for a non-alcoholic version.
-
Clamato Bloody Caesar: Replace tomato juice with Clamato juice for a briny, Canadian version.
-
The Bloody Mary is believed to have been created in the 1920s at Harry’s New York Bar in Paris, originally named the "Bucket of Blood."
-
It was later refined and popularized in the U.S. during the 1930s, where it became known as the Bloody Mary.