The Perfect Bloody Mary

Cooking with Rich

2021-10-12T11:30:29+00:00

The Perfect Bloody Mary - Cooking with Rich The "perfect bloody mary?" is a big claim you say, and yes I do say, this is THE Perfect Bloody Mary. One thing I rarely say is ... trust me .... but this time I do, I've researched this one .... a lot ... haha.

Having a read through wikipedia, it appears, like most things, there are many claims to having created this now go to hangover cure - for a few of my friends and I it is also the go to pre-golf loosening up cocktail, we consider the practice range cheating.

One version of the Bloody Mary birth suggests it was created in Paris in the 1920's, then there are the overt claims made from the US in the 1930' and 1940's. However it is quite possible the cocktail was created a few times independently, but it does not really matter. It is now a staple in the arsenal of every reasonable bartender and slight variations would number about the same as the number of bartenders that make it.

There is of course some basics to any Bloody Mary, vodka and tomato juice as a start, some spices and or herbs, giving it a kick with some chili or tabasco and a garnish. The choice of garnish can get a little weird ranging from a simply celery stick to bacon and lobster. A quick online search for recipes will definitely give you dozens, if not hundreds of options, all with tiny variations or personal touches. I am no different here.

This recipe is founded on a long period of indepth research, testing constantly the nuanced amount of each ingredient, whilst trying not to too fall over at the end of each testing session.

So have a go and let me know. If you do have your own version or preference for ingredients please definitely share it in the comments section, I have plenty of extra research left in me for further perfecting if required.

The responsible bit: always drink in moderation and never ever drink and drive, unless of course the drive is using a golf club in an attempt to hit a golf ball, moderation is still the suggestion, even here.

The Perfect Bloody Mary

Preparation: 5-10 mins | Serves: 1 Adult (and only adult)

Ingredients

60 ml of quality vodka
160 ml of tomato juice
½ lemon
2 small Thai limes, sliced in halves
Pinch of smoked paprika
1 tsp of horseradish
½-1 tsp Worcestershire sauce
Tabasco to your liking, start with 1 tsp
Black pepper and salt to taste*
Celery or carrot stick and parsley for garnish

Method

For a fancy version, on a flat plate, add some salt (or celery salt), take your serving glass and rub a lemon or lime around the rim and carefully dip the rim of the glass in the salt to add a layer of salt around the lip. Add 3-4 ice cubes to the glass and set aside.
In a shaker add a few cubes of ice to a shaker.
Squeeze the lemon and limes into the shaker then drop them in.
In this order add horseradish, black pepper, paprika, a little salt, Worcestershire sauce, tabasco, vodka, tomato juice.
Shake gently.
Carefully strain into your serving glass.
Add you preferred garnish and serve immediately.

Tips & Alternatives

You can substitute celery salt for the salt. Some receipe also suggest garlic salt, however as much as I love garlic, that just didn't work.
Always use good vodka. I am not sponsored by any of these but go with quality equal to the likes of Grey Goose, Belvedere, Absolut, 42 Below, Ciroc and Crystal Head.
Use cracked black pepper, and if you can crack whole peppercorns in a mortar and pestle just prior to making.
The amount of tabasco is definitely to personal taste. I like spice but not so much that I can't taste any longer. I suggest starting with 1 tsp and work your way up from there.
Use only smoked paprika, although you can use normal, however you can taste that little smoky tinge.
Garnish is up to you, here I am a little old school and go with celery and some parsley, cilantro (coriander) works well also. I did find a weird list of options at Spoon University - Bloody Mary Garnishes You Never Thought To Try.

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