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Cocktail Corner | Brunch Edition | Bloody Mary

The Bloody Mary is a delicious accompaniment to a weekend breakfast, and those who subscribe to the “hair of the dog that bit you” school of thought claim it is a good hangover remedy. (Note: I disagree. If you’re hung over, you want lots of water and something with potassium in it, like bananas. Or Vitamin Water Revive.) I just think they look pretty and taste good. And what with the tomato juice and celery, a Bloody Mary is basically a liquid salad. With vodka. Which is made from potatoes. Heck, it’s practically a health tonic.

Copyright Nanea Hoffman 2013

The origin story of the Bloody Mary is a bit murky, but most people agree that it originated in the 1920s in New York City. A man named Fernand Petiot who bartended at the infamous Harry’s Bar in Paris and later, the King Cole Bar at the St. Regis Hotel in New York, claims to have invented the cocktail.

Bloody Mary

  • 2 oz vodka
  • 4 oz. tomato juice
  • 1 tsp. lemon juice
  • ¼ tsp. prepared horseradish
  • 3 dashes Worcestershire sauce
  • 2 dashes Tabasco
  • 2 dashes of celery bitters
  • Salt and pepper to taste
  • Celery stalk for garnish

Combine ingredients in drink mixer. Feel free to adjust the amounts of lemon juice, horseradish, Worcestershire sauce, Tabasco, and bitters to your liking – the proportions are a suggestion. Shake well and pour into an ice filled glass. Garnish with celery stalk. Cheers!

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About Nanea Hoffman (287 Articles)
Nanea Hoffman is the founder of Sweatpants & Coffee. She writes, she makes things, and she drinks an inordinate amount of coffee. She is also extremely fond of sweatpants. She believes in love, peace, joy, comfort, and caffeinated beverages.

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