The Bloody Mary

Few classic drinks have fallen from grace as much as the Bloody Mary, and I use it here as a benchmark for true bartending.

The classic recipe is made from cold ingredients, then shaken and strained into a frozen stemmed wine glass, a far superior method than on the rocks, where one has the unpleasant sensation of the melting ice not mixing with the tomato juice, and of the ice hitting the front of oneโ€™s teeth.

The Bloody Mary hits its apotheosis when made from fresh ripe, pureed, and sieved tomatoes.

Celery salt on the rim of the glass is fairly revolting (would you use garlic salt?), so use instead very finely chopped chives (moisten the rim with lemon juice and then dip it in a plate of the chives).


  • 4 ounces cold tomato juice
  • ยฝ teaspoon cold prepared white horseradish
  • ยฝ tablespoon freshly squeezed lemon juice
  • 2 splashes cold Worcestershire sauce
  • 2 splashes cold Tabasco sauce
  • 2 ounces frozen vodka(or gin)
  • pinch salt
  • pinch freshly ground black pepper


Put a shaker full of ice and an 8-ounce wine glass in the freezer for 30 minutes.

Put all the ingredients in the shaker and shake for minutes. Strain into the cold glass and garnish with either a stalk of celery or a scallion, but certainly with a wedge of lemon stuck on the rim of the glass.