Bloody Mary

Bloody Mary

Just as brunch has seen a comeback with restaurants offering bottomless brunches of a Saturday across the city, the Bloody Mary has been annoying a new vogue. First created at Harry’s New York Bar in Paris in 1921 the original is a large glass filled with a thin tomato juice, a good shot of vodka and the lightest of spicing, it can only be described as thin, watery and underwhelming. Today the make up of the drink can be highly complex with the use of varying proprietary spice mixes and garnishes that can include parmesan crips, bacon and large prawns. Then you get the use of Gin, Whisky, Tequila, Sherry, Beef Bouillon, and almost another base spirit you fancy in place of the vodka.


Tomato Juice – thick, none of that thin watery stuff
50ml Vodka
Celery stick to garnish
Ice cubes
Worcestershire Sauce
Celery salt
Juice of 1/4 a Lemon
Juice of 1/4 a Lime
Sea salt


In a high ball add a few dashes of Worcestershire Sauce, Tabasco, the lemon and lime juice, a pinch of pepper, salt and celery salt. Add the vodka and then add the tomato juice to about 2cm bellow the top of the glass. Stir and taste, adjust the spicing as required. Finally add a few ice cubes, the celery stick, and add a little celery salt and cracked black pepper to the top. Enjoy.