18
Oct
09

Bloody Mary

  Believed to be invented in the early 1900’s in Paris, the Bloody Mary is a popular hangover cure and often consumed at breakfast or brunch.  The most accepted story of the origins of its name is that it was dedicated to Mary I of England.  She was a sixteenth-century queen who was nicknamed “Bloody Mary” because of how many people she had put to death.  Variations on this cocktail are many and it can be tailored to suit almost anyone’s tastes.

Garnishes for the Bloody Mary can include carrots, olives, cheeses or even shrimp.

Garnishes for the Bloody Mary can include carrots, olives, cheeses or even shrimp.

2½ ounces vodka (Three Olives®  Tomato Vodka works extremely well here.)
5 ounces tomato juice
½ ounce freshly squeezed lemon juice
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
⅛ teaspoon celery seed
¼ teaspoon minced fresh dill or a dash of dried
3 dashes Worcestershire sauce
3 dashes Tabasco sauce
1 celery rib
1 lime slice

In a shaker half-filled with ice cubes, combine the vodka, tomato juice, lemon juice, salt, pepper, celery seed, dill, Worcestershire, and Tabasco.  Shake well.  Strain into a highball glass almost filled with ice cubes.  Garnish with the celery and the lime slice.

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