Bloody Mary - more than just vodka and tomato juice

Bloody Mary - more than just vodka and tomato juice

For the past 20 years, the Bloody Mary cocktail has been a top seller in Russian bars. It's delicious, quick to prepare, easy to drink and inexpensive. Fans of this famous drink are able to make Bloody Mary at home. The best recipe is posted below. With some skill, the entire process takes no more than 60 seconds.

Historical reference

According to legend, the cocktail is named after the first British queen and ardent Catholic Mary I Tudor (1516-1558). For her merciless executions of Protestants, she received the nickname Bloody Mary. This is the only queen in the entire history of Great Britain who does not have a single monument.

Mary I Tudor

According to another version, the cocktail was named by the great writer and alcohol lover Ernest Hemingway. He wanted to leave in the memory of his fans the name of his fourth wife, Mary, who created scandals when Hemingway came home drunk.

Two bartenders immediately lay claim to the authorship of the Bloody Mary cocktail: George Jessel and Fernand Petiot. George claims that he came up with this recipe in the interval between global wars. The first official mention of the cocktail dates back to December 2, 1939 in the New York Herald Tribune. But it says that “Bloody Mary” is prepared by mixing vodka and tomato juice in a one-to-one ratio; there is no mention of the other ingredients.

Therefore, Fernand Petiot considers himself the creator of the Bloody Mary recipe, because he was the first to add pepper, salt and sauces to the cocktail. Its version arose in the 20s of the last century.

Homemade Bloody Mary Recipe

There are several ways to make this cocktail (in a shaker, blender, glass, layers) and different proportions of Bloody Mary. According to the standards of the International Bartenders Association (IBA), any of these methods can be used. We will resort to the most common option, mixing all the ingredients in a glass.

• tomato juice – 150 g;
• vodka – 75 ml;
• lemon juice – 15 ml;
• salt – 1 g;
• pepper – 1 gr;
• celery – 1 sprig;
• Tabasco sauce – 3 drops (optional);
• Worcestershire sauce - 3 drops (optional).

Worcestershire sauce is a British sweet and sour condiment made from vinegar, sugar and fish. Tabasco is a special hot sauce made from pepper, vinegar and salt. At home, these two ingredients are used very occasionally, but they do not significantly affect the taste, so you can avoid them.

Manufacturing development

1. Pour vodka into a huge tall glass (highball).

2. Add salt, pepper, lemon juice and mix well.

4. Pour in tomato juice, add Tabasco and Worcester's sauces (optional), stir again.

5. Place a sprig of celery in a glass.

6. Serve with a straw.

When making most vodka cocktails, ice is added to the glass first and only later the other ingredients. In the case of Bloody Mary, experienced bartenders recommend first mixing vodka with pepper, salt and lemon juice, and then filling the glass with ice. Thanks to this amendment, the ingredients mix better, improving the taste of the cocktail.

The video shows a slightly different development in making Bloody Mary, where the ingredients are mixed using the “Russian” method.

How to drink Bloody Mary

The drink belongs to the group of long drinks - huge refreshing cocktails that are drunk through a straw in small sips. If “Bloody Mary” is prepared in layers, then the glass is served immediately with 2 straws so that the drinker can regulate the flow of vodka and tomato juice into his own body. They snack on Bloody Mary with celery.

Another fascinating fact - this cocktail is great for relieving hangovers and migraines the morning after a wild party.

Bloody Mary cocktail

Homeland: literally unknown: either America or France

History of the cocktail : dates back to the 2nd quarter of the 20th century. The first drink named after the Queen of Great Britain from the Tudor family, Mary 1st “Bloody,” was George Jessel’s anti-hangover recipe. It was just a mixture of vodka and tomato juice (1:1). The New York Herald Tribune newspaper dated December 2, 1939 specifically refers to it.

But a Parisian bartender, an employee at the New York bar, Fernand Petiot, almost a quarter of a century later (in 1964), challenged George Jessel’s invention, saying that it was he who invented the real cocktail recipe back in 1920, which also included spices, salt, lemon juice and other ingredients.

At this time, a cocktail was created in Poland, which became the emblem of the country’s white and red flag. The drink consisted of tomato juice and vodka, which divided the glass in two.

In the Russian Union it was one of the favorite (and affordable) cocktails. It most closely resembled Jessel's two-ingredient, lightly salted recipe. Almost everyone perceives it exactly in this form at the moment, easily preparing it at home.

Types and varieties : despite the simplicity and small number of components, there are a huge number of cocktail options. It exists, for example, in state varieties (Russian, South American, etc.). It also comes with different types of alcohol in the composition (whisky, gin, etc.). There is also a very unique non-alcoholic version, which is called the “Bloody Virgin” or “Virgin Mary”. At first glance, it’s hard to imagine this cocktail. Because having gotten rid of alcohol in the recipe, we are essentially left with tomato juice. But in essence, this recipe goes beyond the scope of the 1st juice (it is given at the end of this article).

By the way, the alcohol that forms the base of the cocktail almost completely describes the name of the cocktail. Thus, the substitution of vodka for whiskey led to the emergence of “Brown Maria”, tequila – “Bloody Mary”, sherry – “Bloody Bishop”, sake – “Bloody Geisha”, Mexican beer – “Michelada”.

Effect on the body : dual. The drink can be both sobering and intoxicating. It all depends on the amount you drank, the time of day when you decided to take it, and a huge number of other events. The non-alcoholic version saturates with vitamins, microelements, relieves hangover syndrome (a set of symptoms with a common pathogenesis) and increases immunity, especially if prepared from freshly squeezed juices.

How to drink correctly:

option 1: in one gulp / in one gulp / (if you are preparing the drink in a glass, or “for a hangover”)

option 2: through a cocktail straw, but also quite quickly (if you cook in a tall glass in layers “for intoxication”). The essence of drinking comes down to the fact that vodka is drunk first, which is immediately washed down with juice.

option 3: if you prepare the drink in a shaker, you can drink it slowly through a straw (especially if you like the taste of tomato juice).

Cost : different in any bar. Although this drink is usually quite affordable. In connection with this, they prepare it virtually everywhere.

1. It is necessary to take vodka of good quality and cool it very much (almost to the point of thickness) before making it.
2. Tomato juice, on the contrary, must be at room temperature. It is better if it is thick, maybe freshly squeezed (with pulp!). You can get juice for a cocktail in an ordinary blender by adding ripe tomatoes to it and creating a puree. In addition, the juice must be lightly salted (in advance), and if you use freshly prepared juice, then sugar it with a pinch of sugar.
3. If desired, lemon juice can be replaced with lime juice, and the amount of spices and salt can be adjusted according to taste, desire and mood.
4. No ice is added to this cocktail! The exception is the non-alcoholic version of the drink or the option when you prepare “Mary” in a shaker. And in these options, they take only 2-3 pieces, which should be large enough (they will melt more slowly).

The Bloody Mary cocktail is most often the choice of friends who decide to sit together over a “glass” of tea. Or friends who don’t want to get drunk quickly, as well as students saving on snacks. But there are people who simply love the combination of tomato juice and “white milk”, and who order it constantly and everywhere.

Cocktail recipe “Traditional”

• vodka (chilled) – 50 ml
• tomato juice (not chilled, thick) - 100 ml
• lemon juice (freshly squeezed) - 15 ml
• salt and pepper - 2 pinches each
• “Tabasco” and “Watchester” sauces - 2-3 drops each

You need to cook like this:

Option 1: mix all ingredients in a shaker and serve with a straw.

Option 2: pour salt and pepper into the bottom of the glass (glass), drip sauces, lemon juice and pour tomato juice. Slowly pour vodka along the blade of a knife (or a teaspoon) onto the side of the glass, trying not to mix the layers.

From time to time, at home, the cocktail is simplified using only spices, salt, tomato juice and vodka. This option is especially widespread in the countries of the former USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) and has a prefix in the title - “in Russian”.

Here, in the post-Soviet space, another version of the cocktail was invented. This is a recipe with eggs . Its components duplicate the traditional recipe almost one hundred percent, but the manufacturing process is slightly different. Absolutely, this cocktail could be called a tomato flip (due to the egg in the composition), but Russian people classified it as a variety of “Mary”. It has a wonderful anti-hangover effect, and in the afternoon, after a stormy feast, it will be like a godsend for you.

• vodka (chilled) – 50 ml
• tomato juice (not chilled, thick) - 100 ml
• lemon juice (freshly squeezed) - 15 ml
• salt and pepper - 2 pinches each
• “Tabasco” and “Watchester” sauces - 2-3 drops each
• egg – 1 piece (or 2 yolks)

You need to cook like this:

1. Pour the egg into the bottom of the glass so that the yolk remains intact.
2. Mix tomato juice with lemon juice, salt, pepper and sauces and carefully pour onto the egg (do not break the yolk!). You can adjust the spiciness and saltiness of the juice to taste.
3. Carefully pour vodka onto the juice along the edge of a knife (or a teaspoon), so that layers form in the glass.

In the end, the last, alcohol-free recipe we promised.

Cocktail “Bloody Virgin” (“Virgin Mary”/non-alcoholic “Bloody Mary”)

Option 1.

• tomato juice (not chilled, thick) - 100 ml
• lemon juice (freshly squeezed) - 15 ml
• salt and pepper - 2 pinches each
• “Tabasco” and “Watchester” (Worcestershire) sauces - 2-3 drops each

You need to cook like this:

All ingredients are mixed in a shaker and poured into a glass. If desired, you can add a couple of ice cubes.

Option 2.

Prepare:

• large tomatoes - 2 pcs.
• reddish bell pepper – 1 pc.
• onion – ½ pc.
• tomato juice – 250 gr.
• freshly squeezed lime/lemon juice – 70 gr.
• salt - 0.5 tsp.
• cumin - 1/4 tsp.
• ground cayenne pepper - 1/4 tsp.
• fresh cilantro leaves - 1/4 cup
• dark peppercorns – 2-3 pcs.
• olive oil - 2 tbsp. l.

• large salt (preferably sea salt) – 1 handful
• cayenne pepper - 1/4 tsp.
• lime/lemon – 4 mugs

You need to cook like this:

1. Cut the tomatoes in half, the onion into thick half rings, there is no need to peel the bell pepper. They will need to be placed on the grill, sprinkled with olive oil. Bake the tomatoes for 1-2 minutes on each side, onions and peppers for 5 minutes (on both sides). Peel the finished tomatoes and peppers. Discard the pepper seeds.
2. Mix all the ingredients of the cocktail in a blender and refrigerate the drink. Meanwhile, rim the glass by moistening the edges with lemon juice and rolling on a plate with salt and pepper. After you fill the glass with the drink, place a lime circle on the rim.

Cocktail “Bloody Mary”

An excellent drink, recognizable throughout the world, was invented by Ferdinand Piet Petiot. He simply mixed vodka, tomato juice and lemon juice and called his creation “Bucket of Blood (internal environment of the human and animal body) .” But, since the creator did not insist at all on his own sole authorship, the title was considered very ominous and was christened in the most gentle and presentable way - “Bloody Mary”. Later, all sorts of things were added to the cocktail recipe: Tabasco sauce, Worcestershire sauce, horseradish, spices and a stick of celery, perhaps as an appetizer. I suggest preparing an almost traditional version of the cocktail: vodka, tomato juice, a few drops of Tabasco and lemon juice. The cocktail is ordinary, from affordable goods, but very pleasant. When making a cocktail, there are several inviolable rules, which you can read about in the recipe.

Ingredients for the Bloody Mary Cocktail:

• Vodka – 100 ml
• Tomato juice – 200 ml
• Lemon juice - 2 tsp.
• Tabasco - 10 drops.
• Salt (for decorating the glass) - 4 tbsp. l.

Production time: 5 minutes

Number of servings: 2

Nutritional and energy value:

Recipe for “Bloody Mary” cocktail:

The cocktail is prepared either in large glasses, served with ice and a straw, or in low, wide shot glasses, without ice and straws. And so, and so - right. For those who are used to leisurely savoring drinks - a tall glass with ice and a straw, and for those who want to immediately feel the vodka-tomato “hit” - without ice in the shot. In any case, the edge of the glass or glass is dipped into water, shaken off, and then immersed in a layer of heavy salt so that a salt rim is formed along the edge.

Both tomato juice and vodka should be chilled.
Carefully pour the tomato juice into the containers topped with salt.
The ratio of tomato juice: vodka is 2:1. Add 5 drops of very spicy Tabasco sauce to the juice. DO NOT MIX!

Carefully pour vodka on top of the juice until the salt rim, if preparing in a glass without ice, being careful not to mix the waters;
or add ice almost to the rim, and then pour in vodka so that the edge reaches the salt. Add 1 teaspoon of lemon juice. There you go!
Happy New Year!

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Bloody Mary cocktail

Traditional recipe for the alcoholic cocktail “Bloody Mary” - a true icon of the modern world. It is a good drink for brunch and one of the best hangover cures. Almost any bartender can mix a cocktail.

“Bloody Mary” is a long drink (a huge cocktail that is drunk slowly through a straw). Made with vodka, tomato and lemon juice and spices. The traditional method of production is a stir and strain (mix the ingredients in a separate glass with ice, then pour through a strainer into a cocktail glass). In this recipe we will combine everything in one glass.

Ingredients

Manufacturing method

Prepare all ingredients.

Take a highball glass and add a little ice. Pour in all the watery ingredients, starting with the vodka, and stir well with a bar spoon.

Add seasonings and sauces for flavor. Garnish with a celery stalk and a lemon wedge. Serve and enjoy!

Save the recipe

Recipe Creator

Yuri Burmin

Bartender with more than 10 years of experience. During his own work, he wrote more than 900 recipes for various publications. He is a spirits cocktail consultant and helps bars and restaurants create bar menus. Member of the Russian Bartenders Association.

Recipe photo

Tips for making Bloody Mary

Tip #1: Use high quality tomato juice. Most of the cocktail consists of juice, so the overall taste greatly depends on it. Don't skimp, buy one that is made from natural ingredients and does not contain unnecessary additives. As a reference, take juicy tomatoes and make freshly squeezed juice at home.

Tip #2: Don't overdo it with spices. The taste of the cocktail will also depend on the spices and sauces you add. The best sauce for Bloody Mary is spicy Tabasco.

Tip #3: Add decoration. It’s easy to miss when making cocktails at home, but in some drinks decoration plays an important role. “Bloody Mary” is one of those. Celery adds a pleasant aroma to the cocktail, and a lemon slice can be used to wipe the edges of the glass and, if desired, squeeze additional juice into the cocktail. Almost all fans of the drink love adding pickled cucumber completely. He assigns additional special notes to the cocktail.

Bloody Mary Variations

“Bloody Mary” is not the only tomato-based cocktail. When you get tired of the taste of a traditional cocktail, try several other options for making it:

“Central Park” is a modern cocktail similar in composition to “Bloody Mary”. To prepare it you need to mix 60 ml of gin, a little vanilla extract, 120 ml of tomato juice, 30 ml of lemon juice and a pinch of cayenne pepper.

“Red Pepper Sangrita Margarita” is a variation of “Bloody Mary” based on tequila. Its composition: 45 ml of tequila, 45 ml of tomato juice, 15 ml of citrus juice and 15 grams of reddish pepper paste.

“Bloody Caesar” is a very popular option in which Clamato Caesar mixture is used instead of tomato juice. The ingredients are the same as in a Bloody Mary, just swap the tomato juice for Clamato.

“Red Eye” – if you want a regular and light drink. This cocktail uses beer (360 ml), tomato juice (60 ml) and salt.

History of the Bloody Mary cocktail

One of the more likely creators of the cocktail is bartender Fernand Petiot, who has worked since 1934 at the King Cole bar in New York. In 1964, he gave an interview to The New Yorker magazine, in which he said that he invented the tomato-vodka cocktail back in the 20s, when he worked as a bartender in Paris.

There is a legend that after moving from Europe to the USA (the United States of America is a country in North America) , Fernand Petiot gave his cocktail the name “Red Snapper”. But the bar preferred to call it “Bloody Mary”, in honor of the first queen of Great Britain, Mary Tudor I. For her merciless executions of Protestants, she received the nickname “Bloody Mary”. As a result, this particular name was assigned to the cocktail.

In Poland, the same drink under the name “Krwawa Mańka” enjoys particular success among local patriots, for whom the tomato juice at the bottom of the glass and vodka at the top remind them of the colors of the Polish flag.