How to make a great Bloody Mary
The Bloody Mary is a ubiquitous brunch beverage, a supposed hangover cure-all and the perfect savory sip to accompany eggs and wafflffles alike. Made from a base of tangy tomato juice, seasoned with lemon juice and spices, and fifinished with a pour of vodka, a Bloody Mary provides a savory respite from sweet brunch drinks and can be easily made by the glass or by the pitcher.
This version sticks to the classic expectations with a rich, tomatoey base and a bit of heat from hot sauce. But there’s always room for improvement, right? So we’re adding one unusual ingredient to this recipe to really make it what we’re happy to call “the best.” And because a good Bloody Mary recipe is very much a template for further cocktail customization, we’re including a few pointers for seasoning the drink. Even if you’re nursing a hangover, you can still make a pitcher of the easiest, tastiest brunch drink ever.
A brief history
The Bloody Mary was created in the early 1920s by Ferdinand “Pete” Petiot, a bartender at Harry’s American Bar in Paris. Petiot reportedly mixed together a concoction of tomato juice, vodka, Worcestershire Sauce, salt and pepper. As for the many rumors surrounding the drink’s name, Mary Queen of Scots, the actress Mary Pickford, and a lovelorn young woman named Mary who used to nurse these tall, red cocktails at Harry’s Bar, are just some of the tall tales linked to this classic drink.
Petiot brought the Bloody Mary to America with him in 1934 to the King Cole Bar at the St. Regis Hotel in New York City. His tomato juice cocktail recipe was adapted to American sensibilities, including the addition of lemon juice and Tabasco. It also experienced a name c hange, enj oyi ng a br i ef stint as the “Red Snapper.” The Bloody Mary became a vodka-based brunch menu mainstay during the 1960s, thanks to an aggressive marketing campaign by Smirnoffffffffffff.
Use vegetable juice, not tomato juice
Recipes for Bloody Marys abound, each with a unique twist on the tomato base or the spices. The tomato base is sometimes made with fresh tomatoes, canned tomatoes or even Clamato, but straightup tomato juice is the most widely used base. After tasting several canned and bottled juices alongside Bloody Mary mixes, a friend (and Bloody Mary connoisseur) revealed her secret for flflavorful Bloody Marys at home: vegetable juice. Yes, the classic V8 juice delivers more tomato flavor than other ba s e s wi t hout a ny ext r a work. Since it’s shelf- st able, you can stock up so you can make a batch of Bloody Marys anytime the craving (or a hangover) strikes.
Skipping the horseradish
Grated horseradish is often considered a staple ingredient for Bloody Marys. We blind taste tested two batches side by side — one with and one without the prepared horseradish — and no one missed it. Considering that few people keep horseradish on hand, skipping this ingredient makes for a pantry and fridge-friendly Bloody Mary recipe.
Made better ahead
T h e t o m a t o b a s e f o r Bloody Marys only gets better with time; we suggest refrigerating for at least an hour, but an overnight chill is best. This is one of the secrets of restaurant Bloody Marys: Big batches are mixed up regularly and left to marinate before adding the vodka and garnishing and serving. Some folks prefer to add the vodka for the Bloody Marys right into the pitcher, but I suggest making the base and then adding the vodka to each individual glass. This allows your brunch buddies to customize their tipple, and it keeps the vodka and tomato mixture from separating.