Bloody Mary

2 oz Vodka
4 oz Tomato juice
1⁄4 oz Lemon juice (to taste)
1 pn Black pepper (to taste)
1 pn Celery salt (to taste)
1 t Horseradish (to taste)
1⁄2 t Worcestershire sauce (to taste)
1 ds Hot sauce, Tabasco (to taste)
1 wdg Lemon (garnish)
1 Celery stalk (garnish)
Instructions

Shake, strain, rocks, collins glass, garnish.

Cocktail summary
Posted by Dan on
Created by
Fernald Petiot, New York Bar, New York, NY. Disputed.
Year
1921
Is of
unknown authenticity
Reference

http://en.wikipedia.org/wiki/Bloody_Mary_%28cocktail%29

Curator
Not yet rated
Average
4.5 stars
(12 ratings)
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From other users
  • Spicy over bland. Garnish should include lime wedges, olives and smoked meat or pastrami
  • Pickapeppa, old bay rim, lime, Worcestershire, crystal hot sauce; pickled green beans, celery, etc
  • Add a small squirt of Heinz 57 ketchup to the mix.
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Comments

With gin this resembles a Red Snapper, though I think that works better as a lowball, 2 oz gin, 2 oz tomato etc., pimola garnish.

Any recommendations on appropriate tomato juice brand/description? I tried this with some Campbell's canned juice and it was one of the saltiest things I have ever had, it just ruined the flavor. Way too much salt, the juice has 980 mg sodium per 12 oz can, so with chloride added, it would be about 0.7% NaCl. Seawater is about 3.5%.