Bloody Mary

Name: Bloody Mary
Prep time: 7 min
Yield: 1 glass
Ingredients: 45 ml Vodka; 90 ml Tomato Juice; 15 ml Fresh Lemon Juice; 2-3 drops Worcestershire Sauce; 2-3 drops of Hot Sauce (Tabasco etc.); A pinch of salt; A pinch of black pepper; Ice; Celery stalk or lemon wedge (garnish)

A bold combination of tomato juice, spices and vodka. An unusual classic with a salty, sour and slightly bitter character.

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The birth of the Bloody Mary can be traced back to Harry's New York Bar in Paris in the 1920s. It is said to have originated when bartender Fernand Petiot combined vodka and tomato juice. Vodka was not common in Europe at the time; this mix was a bold and unusual experiment.

Later, when it moved to the US, the recipe was enriched with spices. Worcestershire sauce, hot sauce and black pepper were added to give it the characteristic taste it has today. It is not known for sure whether the name comes from Queen Mary I of England or a customer, but the taste is as ambitious as the name.

Bloody Mary

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