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Vodka

Bloody Mary

Bloody Mary cocktail served in a Highball

Part cocktail, part savoury snack — the drink that started brunch's whole genre.

Every recipe on Sipped Right is tested at home before it's published — not just written.

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Origin

Most commonly credited to bartender Fernand Petiot in 1920s Paris, though exact year and details are disputed across competing Paris/New York claims.

Flavour Profile

Good as a savoury, brunch-table drink. Not for someone who wants anything sweet.

Glass & Garnish

Highball, full of ice.

Garnish for the Bloody Mary

Ingredients

  • Vodka2 oz
  • Tomato juice4 oz
  • Fresh lemon juice0.5 oz
  • Worcestershire sauce2 dashes
  • Hot sauce2 dashes
  • Celery salt and black pepperpinch
Ingredients laid out for the Bloody Mary

Method

  1. Fill highball with ice.
  2. Add vodka, tomato juice, lemon, Worcestershire, hot sauce.
  3. Stir well.
  4. Garnish with celery, lemon wedge, olives.
Stirring the Bloody Mary

Notes

Adjust hot sauce/Worcestershire to taste. Pairs well with brunch food.

Tools Used

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JiggerBar spoonHighball glass

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