Bloody Mary

Vodka Recipe - Bloody Mary

Created in 1921 by Fernand Petiot at Harry’s New York bar Atin Paris, this was originally called a bucket of blood. A few years later, when Fernand became the head of cocktails at the King Cole bar in New York, he pepped up his cocktail, adding spices and Worcestershire sauce to create a new bloody Mary. He seems to have named it in honor of Mary Pickford, the screen Goddess, though some think that it refers to Queen Mary -1, whose relentless persecution of protestants earned her the nickname bloody mary. The celery stick garnish dates back to 1960 when a lady at the Ambassador hotel in Chicago used a stick of celery to stir her drink. The bartender noticed and started the fashion.

INGREDIENTS :

60ml vodka.
100ml Tomato juice.
Juice of 1 lime.
8-10 drops of Tabasco sauce

PREPARATION :

Rim the glass with salt. Fill it with ice cubes. Drop in the spent shell. Add all ingredients except the vodka and stir. Gently slide in the vodka to form a clear layer. Place the lime slice over the rim and use the celery stick or green chilly in place of a stirrer.

GARNISH :

Salt Rim, Spent Lime Shell, Lime Slice, Long Celery Stick or Green Chilly.