The Bloody Mary is by far the most universally known pick-me-up. Legend has it that the Bloody Mary was born in Paris in or around 1921 at Harry’s New York Bar by a Frenchman, Fernand “Pete” Petiot. In those days, it consisted merely of a shot of vodka mixed with tomato juice and maybe a squeeze of lemon.

　　

Ingredients

makes 1 drink

　　2 ounces Russian Standard vodka

　　5 ounces Bloody Mary mix (recipe follows)

　　1/2 ounce freshly squeezed lemon juice

　　1 long celery stalk, for garnish

　　1 lemon wedge, for garnish

　　Grape tomato, pickled onion, olive on a skewer, for garnish

　　

Bloody Mary Mix

3 cups tomato juice

　　1/2 tablespoon capers, crushed

　　3 ounces Worcestershire sauce

　　2 ounces freshly squeezed lemon juice

　　1 ounce olive brine

　　1/2 teaspoon celery salt

　　1 teaspoon freshly ground black pepper

　　1 teaspoon Tabasco

　　4 tablespoons freshly grated horseradish

　　(makes 1 quart)

　　

Step 1

Pour the vodka, mix, and juice into a Collins glass. Add large cold ice cubes and shake briefly to blend. Garnish with the celery, lemon, and tomato-onion-olive skewer.

　　

Bloody Mary Mix

Step 2

Stir all ingredients in a large food-safe container until well combined. Refrigerate overnight. Stir again before using. Will keep for 3 days, refrigerated.

　　

tasting notes

Step 3

Dominant Flavors: tomato, pepper sauce, and lemon

　　

Step 4

Body: full-textured

　　

Step 5

Dryness: medium to dry

　　

Step 6

Complexity: high

　　

Step 7

Accentuating or Contrasting Flavors: capers, horseradish, and black pepper

　　

Step 8

Finish: short, salty with lingering spiciness

　　

Step 9

Glass: rocks

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.