Bloody Mary Recipe
Bloody Mary
Difficulty: Easy
Chef's Note

The original Bloody Mary invented in the 1920's by Fernand Petiot, an American bartender at Harry's New York Bar in Paris, consisted of tomato juice and vodka, touted as a hangover cure. He perfected the drink with the addition of Tabasco when he headed up King Cole Bar at New York's St. Regis Hotel shortly after the repeal of prohibition.

Bloody Caesar
The tomato juice is replaced by clamato

A short history - To mark the opening of an Italian recipe in Calgary in 1969, bartender Walter Chell created the Bloody Caesar. Inspired by the Bloody Mary and the Vongole sauce on the menu, he combined clam juice with the tomato to achieve a perfect balance.

Bull shot
Beef broth replaces the tomato juice. 

For 1 cocktail

Original version
- 1 dash of Tabasco
- 3/10 vodka
- 6/10 tomato juice

- 1 dash of Worcestershire sauce
- 1/10 lemon juice

- Celery salt
- Celery stalk
- Slice of lemon
  1. Moisten the rim of a highball glass and dip it into a saucer containing celery salt to coat it.
  2. Put a few ice cubes into the glass, then pour in the ingredients.
  3. Stir.
  4. Garnish with a celery stick.
Pro's tip

Replace the Tabasco with horseradish, depending on how strong you want it.

More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up