The Bloody Mary
26 January 2026
The Bloody Mary started as a tomato juice and vodka drink referred to as a ‘bucket of blood’ at the New York Bar in Paris by Fernand Petiot in 1921. He then moved to the St. Regis Hotel in New York, where Petiot added spices, and flavors for an American palette. It is now known as a "hair of the dog" drink, reputed to cure hangovers with its vegetable base to settle the stomach, salt to replenish electrolytes, and alcohol to relieve head and body aches. When properly prepared, a Bloody Mary drinks as smooth as a chef’s sauce, and eats like a meal - garnished simply with a leafy celery stalk, and a lemon wedge.
Total time -
Less than 15 minutes, plus overnight for chilling
INGREDIENTS -
Serves 4
4 cups tomato juice
Juice of 2 large lemons
1 to 2 tablespoons Worcestershire Sauce
2 tablespoons grated horseradish root
2 cloves garlic, passed through a garlic press
2 teaspoons coarsely ground pepper
1 teaspoon celery seeds
1 teaspoon Tabasco sauce
Unflavored premium vodka to taste, approximately 1 cup
Lemon wedges for garnish
Celery sticks for garnish
Maldon Sea Salt Flakes for garnish
TOOLS -
Highball Glass
Fine grater
Lemon juicer
Garlic press
Ice mallet or heavy spoon
Pepper Mill
Cocktail shaker
PREPERATION -
Wash, peel, and grate horseradish root - use gloves and face mask if you are sensitive to fumes
Crack celery seeds with the back of a sturdy dinner spoon, or loosely muddle in a mortar and pestle
Add ingredients to a container that can be shaken for mixing, then shake aggressively
Taste and adjust seasoning to preference
Place in the refrigerator overnight (optional)
Add full, large ice cubes with one part vodka to three parts Bloody Mary mix into a cocktail shaker per serving
Shake for about 20 seconds
Strain and pour over freshly cracked ice into a sturdy highball glass
Squeeze the juice of one quarter lemon wedge (do not mix)
Garnish with fresh cracked black pepper, horseradish shards, a lemon wedge, and celery stalk to serve
Add a pinch of salt flakes on top for flavor and garnish (optional)
Keep remaining celery stalks for snacking
NOTES -
With a hint of pepper, Belvedere Vodka is preferred for its smooth texture, and no-burn finish. Store in the freezer overnight.
Freshly squeezed lemon juice and grated horseradish are key elements. Fresh lemon brings vibrance, superior aroma, and complex taste. Horseradish in a jar is preserved in vinegar, making it tangy, more mild and less potent. Grated horseradish root is sharp and pungent, with a hint of sweetness. A few shards as garnish adds a crunch and punch to a savory Bloody Mary.
Using celery seeds adds a more intense flavor than celery salt, and a bit more texture
Storing overnight fuses and intensifies the flavors, and softens up any chewy bits.
Add salt to taste and/or Maldon salt flakes for garnish
Candle pairing: MMXXVI
