When I felt the need for a Bloody Mary, I knew right where to turn: the 1956 “Esquire Drink Book”, which comes to me highly recommended as the definitive book on the subject. I actually flipped through a few other cocktail guides, but even the esteemed Trader Vic had a much less exciting version, leaving out any spices, and thus, all the fun. This book actually includes two Bloody Mary recipes, one of which is a blender drink, but my blender recently died (insert sad face here), so I used the more traditional recipe below. How can you go wrong with a shaker of ice – you get a workout AND a drink!
I hate to admit this, as into food as I am, but until quite recently, I wasn’t aware that cocktails could actually taste good – that careful thought goes into the pairing of flavors, the ratio of sweet to sour, even the choice of garnish. I’ve since come to enjoy a good drink made by talented friends and bartenders, but am nowhere near an expert myself. This was my first attempt at making a Bloody Mary, and I have to say, it worked quite well. Now I just need to get the girls over for brunch!
You’ll note that the recipe below doesn’t mention the celery I so carefully garnished mine with, but having seen Bloody Marys served thus at fancy dining establishments, I added that. Also, I used Spicy V8 rather than tomato juice, which eliminates (and boy, does it!) the need for pepper. Finally, I don’t keep vodka on hand as I don’t love it, so the brand I grabbed at the cheap corner liquor store was so embarrassing that I had to hide the label. You folks at home, please use something classy and expensive, and don’t tell any of my cocktail expert friends or bar owners what you’ve witnessed here...
1 jigger vodka 2 jiggers tomato juice 1/3 jigger lemon juice 1 dash Worcestershire sauce Salt and Pepper to taste