Bloody Mary


Identity Card

  • Type: highballs (IBA version)
  • Alcoholic level: low-alcohol recipe
  • Basic liqueur: Vodka
  • Equipment: shaker or directly in the glass
  • Glassware: highball glass
  • Garnish: undecorated


  • 3/10 Vodka
  • 6/10 tomato juice
  • 1/10 lemon juice
  • 2 drops of Worcester sauce
  • A dash of Tabasco sauce
  • Pinch of celery salt
  • Salt and pepper

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How to make it

For people who like shaker version: place some ice cubes in the shaker and add Vodka, tomato juice, lemon, salt, Worcester and Tabasco sauce. Shake well for 6-8 seconds; let the cocktail rest for some seconds and shake again slowly. Strain into the chilled glass. Sprinkle with pepper and serve. The cocktail is ready.

Variations and note

This cocktail can be also prepared in the mixing glass or directly in the glass. In this case let the salt melt in lemon juice in the chilled glass; then add the other ingredients. Mix with the bar spoon for some seconds. The cocktail is ready. If you want, you can add some ice cubes. There are many versions in the world. In South America this cocktail is called "Bloody Maria" and it's made with tequila instead of vodka. In the Scandinavian countries it's made with clam juice and corn spirit. But everyone can vary doses according to his personal taste: more drops Worcester sauce, a little more salt, … If you want, you can decorate with a thin stick of celery. This cocktail was created by a barman in Paris; thinking about Maria Tudor, he combined tomato juice with vodka for the first time. This drink became famous in the world! You can serve it before lunch or dinner.

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