Bloody Mary Cocktail Recipe
The Bloody Mary, a very interesting cocktail originally most likely created in Paris but from then it’s spread around the world. It can be made in multitude of different ways. I like thinking people and put their own little creative spark to how they make their Bloody Mary’s.
Welcome to the Cocktail Spirit from the Small Screen Network I’m your host Robert Hess. The Bloody Mary, now, many people will tell me I really did kind get kind of detailed on recipes, and say there’s only one way to make a particular cocktail. I don’t think I’m that bad. Am I? But the Bloody Mary is one of those cocktails that I actually think there’s tons of room for creativity. I describe the Bloody Mary as the meat loaf of cocktails. Not only does everybody have their own while making this drink, but everybody should have their own way of making this drink.
If you’re a bartender of a bar I would say use a recipe for the Bloody Mary as the starting point and then find ways you can take in twisted it up a bit and make some different changes. The Bloody Mary should be Vodka base tomato juice and spices. Usually on the hot side slightly and usually Tabasco sauce brings the hotness to it, but there are other things you can use as well. You can use horse radish, you can use Wasabi and you can use some of the other hot pepper sauces out there, you can use like you know—insanity sauce if you really want to blow some guys head off which I don’t recommend unless I do that anytime. So what I’d like to do now is kind of quickly mix up a Bloody Mary for you.
Now the origins of the Bloody Mary is slightly unknown, Harry’s Bar in Paris has the big story as that they’re the one that it came from, but they’re still someone certain to either. Some people are saying that it was originally made with Gin and Vodka didn’t come in until the drink came over here to America.
Other people are saying it was originally 50% Vodka, 50% Tomato juice and that was it no spices and stuff like that, and that is probably the way of the drink started up in Harry’s and eventually evolved in the drink we have now that is more of the meatloaf quality. This drink is really good with Gin instead of Vodka, so I’d recommend maybe trying it, maybe trying some other Spirit as well, but we’re going to use Vodka because that is the accustom way of doing it.
We’re going to start with a 1 ½ ounces of Vodka. To that we’re going to add about three ounces of tomato juice, then we’re going to take and add a half ounce of lemon juice. I’m using another antique juicer that I’ve got of an eBay. And now comes the fun part this is where we’re going to spice things up a bit. Celery salt is one of the ingredients that I feel kind of adds a very comforting flavor to it, so that is not just grounds salt, but it’s celery salt. I add just kind of a little bit to taste. A lot of people don’t use celery salt, but I think something is missing without the celery salt in. Worchestershire sauce is another common thing to add in, black pepper.
And for the hot spice, I’m actually going to be using horseradish, just a spoon full of horseradish and then to add extra depths to it, I’m going to be using a chili powder. It’s not the chili powder that’s been flavored on dish and spices it’s a basically just dried chilies have been ground up and in this case it’s an ancho chili, so it doesn’t add an awful lot of spice to it, but it does add depths, and so I actually like adding quite a bit to it.
Now we add the ice. Shake it up. Take the glass of your choice, fill that with ice. Now strain the drink in and garnish it with a piece of celery. Again the garnish is something where you can actually have some creativity. Asparagus, lime wedges, lemon wedges, olives you probably salad in there. I like don’t getting too crazy with it I think the celery is a little bit of fluff on it. Looks good, so there we have a Bloody Mary.
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