The Bloody Mary contains vodka, tomato juice, and combinations of other spices and sauces. In the United States, it is popular to consume in the morning or early afternoon. Legend has it it was invented in the 1920s by bartender Pete Petiot initially as a hangover cure. A patron asked Pete to name it after his girlfriend Mary, who he met in a cabaret named "Bucket of Blood: From then on, it was known as the "Bloody Mary". The cocktail has many variants, most notably the Red Snapper, the Virgin Mary, the Caesar, and the Michelada.
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2 oz. Vodka
1/2 cup ice cubes
1 cup spicy tomato-vegetable juice (I recommend V-8™ Juice- Spicy)
1 TBSN celery salt
1 TBSN lemon juice
2 dashes Worcestershire sauce
1 dash hot pepper sauce (I recommend Tabasco™ sauce)
Skewers for olives, cocktail shrimp, or lemon wedges, celery stalk or slice of cooked bacon for garnish
Tall glass, measuring shot glass, mixing spoon.
Prep: 5 min, 30 min to refrigerate Ready: 35 min Serves: 1 cocktail
Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.
To make a Spicy Bloody Mary:
1. Mix the tomato juice, Vodka, Worcestershire sauce, lemon juice, hot sauce, celery salt together in a tall glass.
TIP: Make a enough for a pitcher and chill for 30 minutes.
2. Chill beverage for 30 minutes.
3. Add 1/2 cup of ice.
4. Garnish with either skewers with olives, cocktail shrimp, or lemon wedges. Include a celery stalk or slice of cooked bacon for garnish
1 serving: 30 calories, 1 fat (0 saturated fat), 0 cholesterol, 770 mg sodium, 6 g carbohydrate (4 g sugars, 1 fiber), 2 protein.