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bloody mary

(5 ratings)
lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

This version of the classic tomato juice-based cocktail was created by Eben Freeman, bartender of Tailor restaurant in New York City. Though fairly simple and straightforward in his approach, Freeman uses freshly grated horseradish, but he admits that prepared is OK for single servings. Freeman encourages experimentation: He recommends adding wasabi or curry powder for an interesting twist.

(5 ratings)
yield 1 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For bloody mary

  • 1/4 c
    tomato juice (2 ounces)
  • 3 Tbsp
    vodka (1 1/2 ounces)
  • 1 tsp
    worcestershire sauce
  • 3/4 tsp
    freshly grated horseradish
  • 3 dash
    hot pepper sauce, such as tabasco
  • pinch salt
  • dash
    freshly ground black pepper
  • 1 c
    ice cubes
  • 1/4 tsp
    fresh lemon juice
  • 1 stalk
    celery
  • 1
    lemon wedge, optional

How To Make bloody mary

  • 1
    In 11-ounce highball glass, stir together tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Fill glass with ice, then pour mixture into second glass. Pour back and forth 3 to 4 times to mix well, then sprinkle lemon juice over. Garnish with celery stalk and lemon wedge (if using) and serve.
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