Bloody Mary

Spicy, salty and refreshing, the Bloody Mary has eased the hangovers of millions. Because it is designated as a "brunch drink" by many, the garnishes carry nearly as much importance as the cocktail itself. Experiment with different vegetables–or go so far as to finish your drink with a stick of beef jerky or bacon.

Recipe adapted from Todd Thrasher, Restaurant Eve/ The Majestic/ PX, Alexandria, VA

Bloody Mary
5 from 48 ratings
Make this Bloody Mary cocktail from Todd Thrasher at Restaurant Eve/ The Majestic/ PX in Alexandria, VA.
Servings
1
cocktail (plus ½ cup Bloody Mary base)
Ingredients
  • For the Bloody Mary Base
  • 7 ounces fresh horseradish, scraped and grated
  • 5 ounces Worcestershire sauce
  • 2 ounces Tabasco
  • 1 ounce fresh lemon juice
  • 1 ounce sherry vinegar
  • ½ teaspoon celery salt
  • Salt and freshly ground black pepper
  • For the Cocktail
  • Ice
  • 2 ounces vodka
  • 1 tablespoon Bloody Mary base
  • 5 ounces tomato juice
  • Celery leaves
Directions
  1. Make the Bloody Mary base: In an airtight container, add the horseradish, Worcestershire, Tabasco, lemon juice, sherry vinegar, celery salt and salt and pepper. Stir to combine, cover and refrigerate.
  2. In a cocktail shaker, add the ice, vodka, Bloody Mary base and tomato juice. Cover and shake once, then pour into a Collins glass. Finish with celery leaves.
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