The Bloody Mary is arguably the most famous brunch cocktail recipe. While its origins are often debated, the most commonly accepted history holds that it was invented by Fernand “Pete” Petiot at Harry’s New York Bar in Paris during the early 1920’s. The Bloody Mary—in its most basic form a combination of tomato juice and vodka—is easy to make and allows for an infinite number of variations.
Below you will find our basic Bloody Mary cocktail recipe and links to our collection of Bloody Mary recipes and variants as well as links to stories about the history of the Bloody Mary. Enjoy!
THE BLOODY MARY
Contributed by Wayne Curtis
- 2 oz Vodka
- 4 oz Tomato juice
- Fresh lemon juice (about .25 oz)
- Worcestershire sauce (3 dashes)
- Tabasco Sauce (2 dashes)
- Prepared horseradish (.25 tsp)
- Celery bitters (2 dashes) or celery salt (2-3 dashes)
- Salt and pepper
Garnish: Lemon wedge, celery rib, pickled green bean or as desired
The vodka and tomato juice are a blank canvas. Add both to a pint glass. Then add the remaining ingredients according to your taste—my preferences are in parentheses. Fill with ice and stir to combine. Garnish with a lemon wedge, celery rib, pickled green bean or whatever else you have in the fridge.