The Bloody Mary is equally beloved by bridge clubs, brunch guests, and anyone who likes a snack before lunch. There have to be more variations on this drink than there are for gazpacho. And, come to think of it, if you have a favorite gazpacho recipe, just add vodka, and you will have an original and fabulous drink! Nearly all the accompanying ingredients in a Bloody Mary are optional. This version is from San Francisco bartender Joe D'Alessandro, but no amount of sweet talk would make him part with a last secret ingredient. As it is, it tastes spicy, full-flavored, and will encourage you to keep trying variations until you find your own secret ingredient.
- 1 1/2 ounce vodka
- 4 to 5 ounce tomato juice
- Dash hot sauce such as Tabasco, Louisiana Hot Sauce, or, for variety, one of the green/jalapeno hot sauces
- 1 1/2 tsp prepared horseradish
- 1 tsp Worcestershire sauce
- Salt and freshly ground pepper, to taste
- Lemon wedge
- Pinch celery salt (optional)
- Pickled green bean or asparagus spear, for garnish
In a generous glass such as a tall highball half full of ice, stir together vodka, tomato juice, hot sauce, horseradish (yes, it's a good dose, but I won't call you names if you leave it out or use less), Worcestershire, salt, pepper until well blended. Squeeze lemon wedge over drink and drop into glass. Stir again. Dust top with celery salt, if using, and garnish with a pickled green bean or asparagus spear.
Use tequila and a lime wedge instead of vodka and lemon.
Substitute Akvavit, a caraway-flavored spirit, for vodka.
EVEN SPICIER BLOODY MARY:
Use a pepper- or chili-flavored vodka.
Omit the vodka and you have the designated driver's best friend.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
128 calories; 0g total fat; 0mg cholesterol; 93mg sodium; 7g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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