The Bloody Mary is one of the finest morning after drinks ever invented. It restores precious bodily fluids and purity of essence sapped away by the previous night's encounters with cheap forties and vodka drinks made with less artistry. Of all the drinks served at all the bars, the Bloody Mary deserves an ode.
Here are two popular ways to make a Bloody Mary:
- 1.5 oz vodka
- 3 oz tomato juice
- 0.5 oz lemon juice
- 7 drops Worcestershire sauce
- 3 drops Tabasco sauce
- freshly ground pepper
- 1 dash celery salt, freshly grated (how is any kind of salt "freshly grated"?)
Combine ingredients in glass filled with ice. Stir gently. Serve the Bloody Mary in a pint glass. Garnish with a stalk of celery, pickled asparagus.
- 1 quart Beefamato or Clamato juice
- Juice of one lemon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco brand hot sauce
- 1 tablespoon prepared horseradish
- 1/4 teaspoon garlic salt
- 1/4 teaspoon celery salt
- Freshly ground white pepper
- 1 and 1/2 cups pepper-flavored or plain vodka
- Lemon or lime slices for garnish
Mix all ingredients in a 2-quart pitcher. Stir until well blended. Pour into ice-filled glasses, and garnish with lemon or lime. Or a stalk of celery!
Makes 6 to 8 servings.
Also see Alcohol