The Bloody Maria, or Bloody Mary, is known worldwide as a heavy cocktail to be consumed in the morning or afternoon and is often a “hair of the dog” drink, meaning that it is used very frequently to cure a hangover from the night before.
The inventor of the Bloody Mary is disputed between various bartenders in New York and Paris, but it rose to popularity in the 1920s and 1930s as a drink meant to restore one’s energy after an eventful night. This also could be attributed to the fact that vegetables are involved in the drink. The association with being a drink that can help cure hangovers has made the cocktail a brunch favorite globally.
- 1.5 ounces of vodka
- 2 ounces of tomato juice
- 1 teaspoon of Worcestershire sauce
- ¾ teaspoon of grated horseradish
- 2-3 dashes of Tabasco hot sauce
- 1-2 pinches of salt
- 1 dash of freshly ground black pepper
- ¼ teaspoon of lime juice (optional)
- Fresh stalk of celery
- Lemon (optional)
- Pour the ice in the highball glass and rim the glass with lime juice and a pinch of salt.
- Add the vodka, tomatoe juice, and stir while adding the rest of the ingredients.
- After all ingredients are added, make sure the drink is stirred enough, then garnish with a celery stick.
- Highball glass
There are so many variations on the Bloody Mary, as it is often in some restaurants served as much as a meal as a drink. There are restaurants that may add more vegetables and even meat to the cocktail, for example. There is also a very popular non-alcoholic version of the Bloody Mary, called the Virgin Mary. Restore your powers today with a nice brunch and a Bloody Mary!