Tomato juice, Tabasco sauce, stick of celery… Doesn’t sound like some ingredients for a cocktail, does it? I’d seen a Bloody Mary several times drunk by characters on TV and film, but it had never really taken my fancy. Having purchased Tabasco and celery for other recipes, it seemed like the right time to give one a go.
The drink has several claims to its invention, including by Fernand Petiot in New York Bar in Paris in 1921, and the 21 Club in New York in the 1930s, but whoever created, people have been putting their own twist on it for years.
It’s known as a hangover cure in some places, drunk the morning after a heavy night’s drinking, due to the fruit/vegetable content, electrolytes from the salt, but I’m not sure how much good more vodka would do!
I’ve seen recipes including shrimps, steaks, anchovies, and miniature burgers as garnish, but to save turning it into a meal instead of a drink, I decided to stick to a more simple recipe from the IBA.
Bloody Mary Recipe
9cl Tomato Juice
1.5cl Lemon Juice
A few dashes each of Worcestershire and Tabasco sauces
Mix all the ingredients together in a highball glass with ice, and garnish with a stick of celery, and a sprinkle of black pepper.
It’s certainly nothing like any cocktail I’ve tried before. The sweetness and acidity from the tomato juice and lemon, the heat from the Tabasco, and the savoury Worcestershire sauce, celery salt and pepper all come together and the final drink is well balanced. The Bloody Mary doesn’t come across as being the type of cocktail to be drunk in a trendy bar, but at home, why not? I’d imagine it could be an interesting drink alongside a tomato-based pasta dish, or with some of the garnishes I’ve seen mentioned, it could be a full meal on its own!
I don’t think it will end up on my regular drinks list, but I’m glad to say I’ve given it a try!