Today’s Best Recipe is the Perfect Bloody Mary.
The bloody mary might be best known as a hangover cure, or one of the socially acceptable morning liquor-soaked drinks. This recipe will show you how to make the perfect bloody mary recipe, savory, tangy, salty, spicy, all at once–then you can choose what time of day suits your best to drink it! It is a traditional brunch recipe meaning it’s perfect for breakfast; right?
Origin of the Bloody Mary:
There are lots of origin stories for the cocktail and the name Bloody Mary.
Some people say it’s named after Queen Mary I of England, or Mary Pickford, a movie star back in the day.
Whatever the case, this combination of tomato juice and vodka has become one of the most famous brunch cocktails in the world.
The Bloody Mary was invented in the 1920s or 1930s.
Fernand Petiot laid claim to inventing the bloody mary in 1921.
At the time he was working in Paris at the New York Bar, later to be named Harry’s New York Bar.
Just a side note here: This same Paris bar also created the French 75, and Between the Sheets cocktails.
Harry’s New York Bar was visited frequently by American migrants and more famously, Ernest Hemingway.
Petiot’s version consisted of tomato juice and vodka and was named the Bucket of Blood.
The modern Bloody Mary is again claimed by Fernand Petiot to have been invented by him in 1934.
His version was a refinement to George Jessel’s drink.
Petiot told The New Yorker in July 1964:
I initiated the Bloody Mary of today. Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.”
What was in the Original Bloody Mary?
The original Bloody Mary is believed to have contained seven ingredients:
- tomato juice
- Worcestershire sauce
- black pepper
- celery salt
- lemon juice
Can I Make It Without Alcohol?
You sure can.
A Virgin Mary still tastes amazing.
Be sure your mix is seasoned well and pile on the garnishes!
Can I make Bloody Mary Mix in Advance?
This Bloody Mary mix recipe is perfect for brunch and tastes great made ahead.
Omit the vodka and add it when you’re ready to serve.
Make mix and keep in the refrigerator for up to one week.
Like many classic drinks, it has inspired several variations.
There are many famous brunch cocktails but the classic bloody mary recipe has inspired many variations.
Maybe even this one from Master Mixologist Tad Carducci.
Powell & Mahoney Bloody Mary Cocktail Mixers For Fall 2014 Tailgating All-natural Powell & Mahoney vintage original cocktail mixers are making their way onto the tailgating scene this football season with the “Perfect Bloody Mary” from acclaimed master mixologist Tad Carducci.
Mr. Carducci uses Powell & Mahoney’s award-winning Bloody Mary mixer in this crowd-pleasing recipe that’s as easy to make as Hut 1, Hut 2, Hut 3.
At the 2014 Los Angeles International Spirits Competition, Powell & Mahoney won a Silver Medal for its original Bloody Mary, and Gold Medals for its Chipotle Bloody Mary and Sriracha Bloody Mary, which also swept “Best of Show” and “Best of Division.” Other Powell & Mahoney award-winning mixers include the Peach Bellini (Gold Medal) and the Jalapeno Margarita (Silver Medal).
In the cocktail world, it’s an easy recipe!
You might enjoy other drinks from our Pinterest Drinks Board.
Makes: Single Drink
- Glassware: Pint glass packed with ice.
- 4 oz Powell &Mahoney Bloody Mary
- 1 ½ oz vodka.
- fresh horseradish (optional)
- Celery stalk
- slice of lemon
- pickled long beans, olives, salami, grilled shrimp, or a slice of crispy bacon
- Dash of Tabasco sauce
How to Make the Perfect Bloody Mary
- In a shaker, gently shake the vodka and Bloody Mary mix and strain over ice.
- Add a dash of tabasco sauce.
- Garnish with a celery stick, a slice of lemon, pickled long beans, olives, salami, grilled shrimp, or a slice of crispy bacon.
Tips for the Perfect Bloody Mary:
Chill the tomato juice and vodka.
This prevents ice from diluting the cocktail, ensuring a great texture.
Skip the Ice in the Cocktail Shaker.
Again, this prevents diluting the thick, creamy texture wanted for the best Bloody Mary.
Chill for one hour:
Okay, you can serve it right away, but placing the mixture in the refrigerator for at least one hour melds all the amazing flavors.
Rim the Glass:
Choose your Seasoning.
Mix until well combined on a small plate.
Cut a notch in the center of a lemon wedge and place the rim of the glass in the notch and slide the lemon wedge all the way around the glass.
Tilt the glass so only the outside of the edge goes into the garnish seasoning.
- Old Bay Seasoning and Coarse Kosher Salt (a ratio of 1:1).
- Coarse kosher salt and celery salt (1:1 ratio)
- Smoked Paprika and Coarse Kosher Salt (1:1 ratio)
- Lemon Pepper
- Coarse Salt
Have skewers long enough to hold all your garnish!
Pickled garnish is a must, so choose a favorite!
For the Ultimate Bloody Mary or a Bloody Mary Bar you might like:
- Cucumber slices
- Kosher dill pickle spear
- Pickled beans
- Pickled asparagus
- Pickled okra
- Pimento stuffed green olives
- Cheese stuffed green olives
- Pickled beets
- Pickled cauliflower
- Pickled carrots
- Other peppers
- Pickled jalapeños
- Pickled Okra
- Large caper berries
- Marinated artichoke hearts
- Marinated pearl onions (cocktail onions)
- Baby corn
- Cherry Tomatoes
Add some Protein:
- Cooked shrimp
- red snapper
- Beef jerky or pepperoni sticks
- Steak bits
- Hard-boiled eggs
- Cheese squares
Tomato Juice is traditional, but for more spice try using V-8 Vegetable Juice or Clamato Juice. (note: Clamato will have a thinner texture).
Please drink responsibly
Alcohol can be too much of a good thing.