Cocktail of the Week: Bloody Mary

The origin of this iconic cocktail is unclear, and many people claim to have invented this spicy concoction as far back as 1921. Its name is claimed to have derived from a variety of women whose name is Mary, from historical figures to a waitress from a Chicago bar called The Bucket of Blood. The most obvious of which is Queen Mary I of England, who inherited her ruthless nickname for her bloody attempts to re-establish the Catholic Church in England.
Commonly known as the “hair of the dog” drink, this popular tomato and vodka based drink is reputed to cure hangovers due to its combination of a heavy vegetable base (to settle the stomach), salt (to replenish lost electrolytes) and alcohol (to relieve head and body aches). Although the effectiveness of this as a cure for the previous night’s activities is something that has met with some scepticism, its reputation as a restorative beverage explains the popularity of the Bloody Mary in the morning and early afternoon, especially with brunch. With this simple recipe, you can attempt to conquer that post-wine fragility without even needing to leave the house!
After a quick google search, it very quickly becomes apparent that seemingly every single person has a different idea of a Bloody Mary’s ingredients. Some swear by gin, not vodka, others add fortified wines such as sherry for that extra bit of “je ne sais quoi” and others add mustard and even horseradish to the mix.
What is clear is that the key elements, such as tomato juice, Worcestershire sauce, hot sauce (normally tabasco), lemon juice, salt and pepper are, more often than not, non-negotiable.
The recipe we have included here is of the vodka variety, and choosing the more traditional path, we have refrained from adding elements such as the mustard and horseradish. This deliciously thick cocktail is almost a meal in itself. Its spicy kick may not live up to its reputation and clear wine-induced headaches, but it is so tasty, it’s worth a try.
¼ oz lemon juice
Worcestershire sauce
Celery salt
Ground pepper
1 1/2oz vodka
4oz tomato juice
Celery stalk
Add the lemon juice, vodka and tomato juice to a Collins glass with ice. Add the Worcestershire sauce, celery salt, pepper and tabasco to taste. Stir well and garnish with a celery stalk. 
 Cocktail recipe adapted from American Bar:Artistry of Mixing Drinks by Charles Schumann. 
Find the book here on Amazon.  
 Black Cow Pure Milk Vodka £25
Country: England 
Alcohol: 40%

The creation of West Dorset dairy farmer Jason Barber, Black Cow claims to be the world's first pure milk vodka, made from nothing but pure whole milk. The whey is used for vodka whilst the curds go into Jason's award winning cheeses! Pleasant sweet vanilla tones emerge on the nose whilst the palate is creamy with a touch of cinnamon. A perfect addition to any vodka based cocktail. 


Written by: Lucy Prosser

Lucy Prosser 


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