Vodka
Bloody Mary
A cold, tomato‑laden mix greets the palate the moment you sip, the vodka’s bite cutting through the vegetal richness. Add fresh lemon juice for a sharp acidity, a couple of dashes of Angostura for depth, and a crisp celery stick that doubles as a stirrer. The drink assembles quickly over ice in a highball, making it a practical choice for a weekend brunch or a lazy Saturday morning. You’ll have it ready in minutes today.
Ingredients
- Vodka 2 oz
- Juice (Tomato) 4 oz
- Juice (Lemon) 0.5 oz
- Bitters (Angostura) 2 dashes
- Glass:
- Highball
- Garnish:
- Celery Stick
Instructions
- 1
Build over ice
- 2
Roll gently to combine
History
Records trace the Bloody Mary to the early 1930s, with bartender Fernand “Pete” Petiot often credited for its creation at Harry's New York Bar in Paris. It gained popularity in the United States during the post‑World War II era as a brunch staple.
Tasting Notes
The cocktail delivers a savory, umami‑forward flavor dominated by tomato and spice, balanced by the bright acidity of lemon. The mouthfeel is smooth and slightly thick, with a mild heat from vodka and bitters that lingers.
Serve it chilled as a brunch aperitif, ideally alongside hearty breakfast foods.
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