Bloody Mary Recipe
There's a reason 1st January is deemed as National Bloody Mary day in the US! This cocktail is notorious for being the ultimate hangover-cocktail. Is there any science behind this? Well, to rid yourself of a sore head from the night before, your body needs anti-oxidants, and luckily for us tomato juice is full of them.
Whether you love or hate savoury cocktails, there's no denying this cocktail is one of the ultimate classics you should learn how to make. It was back in the 1920s when Fernand Petiot, an American bartender at Harry's New York Bar in Paris, mixed up equal parts of tomato juice and vodka. He had no idea that his concoction would become world famous when he agreed with the guy in the bar who suggested he call the drink "Bloody Mary."
Prep time: 5 Minutes
Nutrition: 160 Calories
- 100ml vodka
- 500ml tomato juice
- 1 tbsp lemon juice, plus 2 slices to serve
- Dash of Worcestershire sauce
- Dash of Tabasco
- pinch celery salt
- pinch black pepper
- 2 celery sticks, to serve
- Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.
- Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of celery salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
- Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy.
Category: Drinks Cuisine: Cocktail