Bloody Mary
Ingredients
- 1/2 tsp celery salt – for rimming
- 1/2 tsp kosher salt – for rimming
- 1 cup ice cubes
- 2 ounces vodka
- 4 1/2 ounces tomato juice
- 1/2 ounces lemon juice – freshly squeezed (~0.5 medium lemons)
- 1/2 tsp Worcestershire sauce
- 1/4 tsp hot sauce
- 1/2 tsp prepared horseradish
- 1/8 tsp black pepper – freshly ground
- celery stalk – for serving
- lemon wedge – for serving
- green olives – for serving
Instructions
1. Mix 0.5 tsp celery salt and 0.5 tsp kosher salt on a small plate. Rub the rim of a 12-ounce highball glass with the lemon wedge, then dip the rim in the salt mixture to coat evenly, about 30 seconds; reserve the wedge.
2. Add 1 cup ice cubes to the rimmed glass to fill it, about 10 seconds.
3. Pour in 2 ounces vodka, 4.5 ounces tomato juice, 0.5 ounces lemon juice, 0.5 tsp Worcestershire sauce, 0.25 tsp hot sauce, 0.5 tsp prepared horseradish, and 0.125 tsp freshly ground black pepper. Stir until well chilled and slightly thickened, 15–20 seconds.
4. Garnish with a celery stalk, the reserved wedge, and green olives, and serve immediately while cold.
A Bloody Mary is a savory, tangy vodka-and-tomato cocktail known for its bracing spice, bright citrus, and satisfying umami depth. The drink is typically served tall over ice with a salted rim and garnished generously—often with a crisp celery stalk, a citrus wedge, and olives. Its appeal lies in the blend of tomato richness with Worcestershire, hot sauce, horseradish, and black pepper, creating layers that are zesty, peppery, and refreshing.
Its origins are widely traced to the early 20th century, with competing narratives crediting bartenders in Paris and New York. Many attribute the recipe to Fernand Petiot, who is said to have developed it at Harry’s New York Bar in Paris before popularizing it at the King Cole Bar in New York. Over time, the Bloody Mary became a brunch icon in the United States, spawning regional riffs and elaborate garnishes while keeping its core character intact.