The delights of alcohol, tomato juice and spice are an experience to be savoured. One might think these seemingly odd ingredients form a recipe for tragedy, a taste phenomenon that surely cannot constitute a cocktail. However, with the right methods and ingredients, there's nothing better.
Historical accounts of the true origins of this infamous Sunday morning concoction differ. In my humble opinion, true recognition should be credited to Mr Fernand "Pete" Petiot, a bartender in the 1920s who served up the first "Bloody" in Harry's New York Bar in Paris. Today, millions of aficionados have developed their own variations, recipes and additions, making the bespoke Bloody Mary an interesting weekend staple. Click through the slides above to see how to create my take on this spicy special.
SOME COMMON MISTAKES
Many people are tempted (especially if you are indulging in some hair of the dog therapy) to be over generous with the vodka. Similarly, some choose to use less. Measure this key ingredient carefully (60ml) to perfect the overall taste.
You want your Bloody to be nice and cold, and you don't want to dilute your cocktail with melted ice. Mix the correct amount to achieve the optimum temperature for serving. Thirty revolutions of the ice using a bar spoon will do the trick.
Don't be shy with experimenting to find the exact amount of Tabasco, hot sauce, horseradish and Worcestershire sauce to satisfy your palate.
There are many glasses to choose from, but one should always serve a Bloody Mary in a highball glass over ice. The highball is a classic, easy-to-drink-from vessel and it houses the ingredients perfectly. This completes a refreshing, chilled cocktail to enjoy with your Sunday brunch.
Some people are afraid to think outside the box. Luckily for all, there is no such thing as wrong when making a bespoke Bloody Mary. Add anything you think might enhance your experience. Tequila and wasabi can be great add-ins to make things interesting.