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Recipe

Bloody Mary

10 min • 1 to 2 servings •
David
Fresh Bloody Mary cocktail garnished with celery, surrounded by lemon, horseradish, and sauces on a kitchen counter.

There is nothing quite like a Bloody Mary the morning after the night before or, indeed, on any morning. My favourite occasion for a Bloody Mary is Christmas morning. I find it takes the edge off the stress of the day and after two or three I am not remotely upset if the turkey is dry.

Ask a dozen different folk for their recipe and, most likely, you will get a dozen different answers. Here is mine.

Ready

  • a really good vodka
  • dry sherry
  • good quality tomato juice
  • fresh horseradish
  • Tabasco
  • Worcestershire sauce
  • fresh ground pepper
  • salt
  • lemon
  • celery stalk (if you fancy)

    • Set

  • a big glass
  • ice cubes
  • grater

    • Go!

  • Pour the alcohol over the ice cubes (not crushed please! Oh, and quantity of alcohol depends on you and your liver). I would suggest you use at least two parts vodka to one part sherry (I prefer it at a three to one ratio).
  • Add the tomato juice (quantity up to you but I double the alcohol).
  • Then add a pinch of grated horseradish, a dash of Tabasco and Worcestershire Sauce, a squeeze and then a wedge of lemon and, after I stir it, I add the salt and pepper. The celery is nothing more than an organic stirrer and a nibble for those who don’t like drinking on an empty stomach. I personally find it gets in the way.

    • sherry tomato drink tomato juice vodka

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