Bloody Mary
The only cocktail that doubles as breakfast. Season it like you'd season soup.
8ozHighball holds 8 oz of liquidTall glass over ice, so the liquid tops out around 8 oz.Build
| vodka | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| tomato juice | 4 oz120 ml2 oz60 ml3 oz90 ml5 oz150 ml6 oz175 ml |
| fresh lemon juice | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
| Worcestershire sauce | 4 dashes |
| hot sauce | 3 dashes |
| horseradish | ½ tsp2.5 ml |
| black pepper & celery salt | to taste |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
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Method
- Add everything to a shaker with ice.
- Roll it: pour back and forth between tins rather than shaking, so it stays smooth.
- Strain over fresh ice and garnish generously.
Variations on this
- Hot Bloody Mary
- Bloody Mariatequila where the original pours vodka
Mixology by Whiphttps://mixologybywhip.com/recipes/bloody-mary
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