More Recipes :: sh2
• 1 5.5 oz. can V-8 (the single serving can, sold in 6-packs)
• 2 oz. Absolut Vodka
• pinch Lawry's Original Seasoning Salt
• 1/2 tsp. Fresh Ground Black Pepper
• 1/2 tsp. Lemon Juice
• 3/4 tsp. Lee & Perrins Worcestershire Sauce
• Tabasco Sauce to taste.
The Bloody Mary has enjoyed a long and storied history since its inception by Fernand Petiot at Paris' New York Bar in the roaring 20's.
Mix in a shaker, pour over ice and serve with the requisite celery stalk. Or for a slightly different twist, garnish with a couple vodka-infused green olives.
Options:
The Bloody Mary, unlike many 'traditional' cocktails, can be varied in an infinite
number of ways. I urge experimentation and offer the following suggestions:
• I use the can of V-8 as a matter of convenience when mixing a single
serving. I've also been known to simply use an 8 oz. can of tomato sauce mixed
with 1/3
cup tap water for a double batch (regular tomato juice lacks a certain bite in
my opinion).
• In a party setting, whip up at least one gallon of the above mix, minus
the vodka & Tabasco, a couple days ahead of time. When ready to serve, add Tabasco
and vodka to a glass and top it off with the mix.
• Add Horseradish, drop the Lawry's and reduce the worcestershire sauce to 1/2
tsp.
• Substitute 1 oz. of the Vodka with 1 oz. of Tequila...an acquired, but enjoyable,
taste.
• What about those vodka-infused olives? Simple, get a fresh jar of olives,
pour out olive juice and fill with vodka, replace lid and refrigerate for5-7
days.
© 1996 - :: Shawn Hartley
Originally published in 2003. Restored in 2023.