Wednesday, 2 January 2019
How to Make a Perfect Bloody Mary
In my family a Bloody Mary has always been the traditional drink the morning after the night before, and you’ll often find a jug of the home made mix – it must be home made –in the fridge at the ready, sans vodka of course.
This classic Bloody Mary is the favourite hangover cure - not to mention Sunday brunch tipple. Decorate how you like, edge the glass with celery salt if you want to, but ensure yours has enough Worcestershire sauce and Tabasco do give it its traditional deep and spicy tang. . .
To make liquor.com’s traditional Bloody Mary you will need
1 Lemon wedge,
1 Lime wedge,
2 oz Vodka,
4 oz Tomato juice,
2 dashes Tabasco
2 tsp Prepared horseradish
2 dashes - or more - Worcestershire sauce
1 pinch celery salt
1 pinch ground black pepper
1 pinch smoked paprika
Put the celery salt on a plate, rub the edge of the glass with a lime wedge and roll on the plate of celery salt. This is not essential by the way. Squeeze the lemon and lime into a shaker, add remaining ingredients plus ice, shake and pour. You can strain if you wish. And decorate with olives and lime if you wish and if you have the patience.
I have to confess in the UK we usually do not....
Thanks to Liquor.com for the recipe and the picture.
And if you’d like to know more about the history of the Bloody Mary click through to Imbibe Magazine here. It’s worth the history lesson.