The recipe
for your table
Put all the liquids and spices with ice in a mixing glass.
'Roll' the cocktail: gently pour it back and forth between two glasses a few times – shaking makes tomato juice foamy and watery.
Strain into a tall glass with fresh ice.
Garnish with celery, lemon and, optionally, olives or gherkin.
The story
Bartender Fernand 'Pete' Petiot claimed that he first mixed vodka with tomato juice in 1921 at Harry's New York Bar in Paris, and perfected the recipe in the 1930s at New York's St. Regis Hotel with herbs and spices. There, it was initially rather properly called 'Red Snapper', because 'Bloody Mary' was considered too vulgar. The name may refer to the English queen Mary Tudor, although more innocent explanations also circulate. The celery stick was only added in the 1960s, when a guest in Chicago was not given a stirrer and took one from the buffet instead.
The right glass
The Bloody Mary belongs in a generous long drink glass of 36 to 47 cl – after all, there needs to be room for a celery stick to stand upright. A sturdy glass with some character suits the drink’s robust character. For brunches, a set of matching, dependable glasses is ideal: this cocktail is rarely served one at a time. For a pitcher in which to let the mix infuse overnight, take a look at our pitchers.
Duralex Picardie Long Drink Glass 36 cl (6 pieces)
Bormioli Rocco Diamond Long Drink Glass 47 cl (6 pieces)
Both sets — € 40.90 together, with free shipping from € 50.
Variations & twists
With tequila, it's called a Bloody Maria; with genever, a Red Snapper in the Dutch style; and without alcohol, a Virgin Mary that's just as good with lunch. Every bar has its own spice blend: try horseradish, smoked paprika, or a splash of pickle brine. The garnish can be a meal in itself. Looking for more inspiration? Browse all 80 cocktail recipes.
Servingtip
Make the mix an hour ahead and let it infuse in the refrigerator—the flavors blend beautifully. Feel free to set up a garnish buffet: pickles, olives, crispy bacon... In America, garnishing is a sport in its own right.
Rolling instead of shaking
Tomato juice contains pulp, and pulp whips into foam as soon as you shake it hard. A shaken Bloody Mary therefore turns light pink, airy, and watery—and that's exactly what you don't want. Rolling solves that: slowly pour the mix with ice back and forth three or four times between two glasses, or between a shaker and a mixing glass. You mix and chill it without breaking down the texture, and dilution remains limited. It takes ten seconds longer than shaking, and the difference is immediately visible in the deep red color.
Virgin Mary: the same flavor, no vodka
Leave out the 4.5 cl of vodka and you won't miss much, because the flavor comes from the tomato juice and spices. What does change is the length: add 3 cl of extra tomato juice and a splash of cold water, otherwise the drink will be too thick. Increase the lemon juice to 2 cl and add an extra dash of Worcestershire sauce, so the drink retains its sharpness without the bite of alcohol. A pinch of smoked paprika or a drop of soy sauce brings back the savory depth. Serve in the same tall glass with the same garnish.
Make ahead for brunch
This cocktail gets better with time. Mix the tomato juice, lemon juice, Worcestershire sauce, Tabasco, celery salt, and pepper in a pitcher and refrigerate for at least an hour, preferably overnight. The flavors infuse and the sharp edges of the Tabasco soften. Add the vodka just before serving, 4.5 cl per glass, or place the bottle alongside so guests can pour their own. Allow 12 cl of mix per person. Stir the pitcher once more before pouring, as the salt settles to the bottom.
Garnishing as a sport
The celery stalk was only added in the 1960s, when a guest at a hotel bar in Chicago grabbed a stalk from the buffet for lack of a swizzle stick. Since then, little has been sacred. A lemon wedge and celery are the essentials; beyond that, green olives, a pickle, capers, a strip of smoked salmon, or a small mozzarella work well. Keep one thing in mind: everything you put in it imparts flavor to the drink. A pickle makes it more sour, olives saltier. More than three garnishes is mostly show.
Frequently asked questions
What is a Bloody Mary made of?
A Bloody Mary consists of 4.5 cl vodka, 9 cl tomato juice, 1.5 cl fresh lemon juice, two dashes of Worcestershire sauce, two dashes of Tabasco, and a pinch of celery salt with freshly ground pepper. Garnish with a celery stalk and a lemon wedge. Seven ingredients, savory rather than sweet.
How do I make a Bloody Mary cocktail?
Put all the liquids and spices in a mixing glass with ice and roll the cocktail: gently pour it back and forth between two glasses several times. Then strain into a tall glass with fresh ice and garnish with celery and lemon. Ready in two minutes.
What is the true story behind the Bloody Mary?
Bartender Fernand 'Pete' Petiot claimed that he mixed vodka with tomato juice at Harry's New York Bar in Paris in 1921, later perfecting the recipe with spices at the St. Regis in New York. The drink was initially called Red Snapper there. The celery stalk was only added in the 1960s.
Why don't you shake a Bloody Mary?
Shaking makes tomato juice foamy and watery, which is why you roll it. Gently pouring the mix back and forth between two glasses combines everything without ruining the texture. Serve in a highball glass holding 36 to 47 cl; see our highball glasses.
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