Bloody mary ingredients salt

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When you begin to think about classic cocktails, the Bloody Mary is one that often creeps up. Many say the brunch cocktail acts as a “hangover cure” and basically a meal AND drink in one. A Bloody Mary is typically made up of a mix of tomato juice and vodka. Yep, I know, it sounds interesting, but trust us. This will soon become your favourite brunch cocktail.

Where did the Bloody Mary come from? The Bloody Mary is meant to have been created by barman Fernand Petiot, who is said to have invented the combination of vodka and tomato juice at Harry’s Bar in Paris in 1921 and then refined the recipe in New York in the 1930s by adding lemon, Worcestershire sauce and black pepper. Do I have to add chilli flakes? The Bloody Mary is completely adaptable. You can make the drink as spicy or mild a you like. What do I serve it in? Bloody Marys work best served in a tall highball glass for ultimate brunch drinking feels.

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Add the vodka, fresh lemon juice and tomato juice over plenty of cubed ice in a tall glass. Stir to mix well and garnish with a celery stick and fresh lemon wheel. Add vodka to a tall glass. Cut a lemon in half and griddle the cut side until charred. Squeeze the lemon into the glass with the vodka.

Add ice to the glass and pour over the tomato blend, stir well and garnish with a charred lemon wheel, celery stick and chilli slice. Fry around 6-8 slices of back rind bacon and save the melted fat. Add the bacon into the oven to crisp up. In a heat proof jug add the vodka and bacon fat and stir well.