Bloody Mary seems to be a good friend of everyone who ever had to deal with the morning-after syndrome. Potassium and vitamin C (and vodka) make it a perfect choice for brunch, especially when Mimosa is just not enough.
There are at a few conflicting claims of who invented the Bloody Mary (and even if most of these bartenders are lying, it's hard to blame them). The cocktail was probably created in the first half of the 20th century. Its name comes from sorbiquet given to Queen Mary I of England, known for gory executions of Protestants when she tried to turn England back to Roman Catholicism.
The simplest recipe includes vodka and tomato juice, the most classic mix adds lemon juice, Worcestershire sauce, tabasco, salt and pepper. There are numerous variations. Bloody Fairy contains absinth instead of vodka, Bloody Maria replaces vodka with tequila, Bloody Moly - with Irish whiskey. The inventors of Bloody Bull combined beef bouillon with tomato juice, the admirers of Bloody Mariyaki substitute Worcestershire sauce with teriyaki. Bloodless Mary comes without tomato juice, Bloody Shame is a sad cocktail without vodka.
The most common garnish is a celery stalk, sometimes coming with olives, pickles and lemon slices. More elaborate ones include jalapeño peppers, becon, cheese, oysters or shrimp. The most extraordinary Bloody Marys are garnished with mini burgers (as well as full-size burgers), pizza slices (as well as entire pizzas) and hot dogs.
Recipe: Bloody MaryServes: 2 adults
- 160 ml of vodka
- 320 ml of tomato juice
- juice of one lemon
- 5-6 dashes of tabasco
- a dash of salt
- a dash of pepper
- Combine all the ingredients in cocktail shaker with a few cubes of ice.
- Strain into chilled cocktail glasses.
- Add garnish.
- celery stalks
- caper berries
- dried chili peppers
- lemon slices
- prosciutto wrapped shrimp, grilled or roasted