• Vodka
  60 ml (2 oz)

  Choose a quality, neutral vodka
• Tomato juice
  120 ml (4 oz)

  Fresh or high-quality bottled
• Lemon juice
  15 ml (0.5 oz)

  Freshly squeezed
• Worcestershire sauce
  3 dashes

  Adds umami and depth
• Hot sauce
  2 dashes

  Adjust to your spice preference
• Celery salt
  1 pinch

  Plus extra for rim, optional
• Black pepper
  1 pinch
• Ice
  1 cup

  Enough to fill the glass

• Highball glass
• Bar spoon
• Jigger
• Citrus juicer (optional)
• Small plate (for rimming salt, optional)

1. 1

   Optional: Rim a highball glass with lemon and dip it into celery salt.

2. 2

   Fill the glass with ice.

3. 3

   Add vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, and black pepper to the glass.

4. 4

   Stir gently with a bar spoon to combine all ingredients and chill the mixture.

5. 5

   Taste and adjust seasoning if desired (add more hot sauce, Worcestershire, or lemon juice to suit).

6. 6

   Garnish with a celery stalk, lemon wedge, and optionally a skewer of olives or pickles.

• Perfect hangover cure with a savory, spicy kick
• Highly customizable with endless garnish possibilities
• Pairs perfectly with brunch foods
• Easy to batch for parties
• Satisfying, complex flavors that delight the palate

The Bloody Mary is steeped in cocktail lore. Most stories trace its origins back to the 1920s at Harry's New York Bar in Paris, where bartender Fernand 'Pete' Petiot first mixed vodka and tomato juice for American expatriates. When Petiot moved to New York’s King Cole Bar in the 1930s, he refined the drink with Worcestershire, spices, and lemon, giving us the iconic Bloody Mary we know today. Its name? Some say it references Queen Mary I of England; others suggest it was named after a regular patron or simply the drink’s vivid hue.