Bloody Mary
by Ming Tsai on Aug 27, 2011
Recipe by Ming Tsai of The Daily Dish. There really is nothing better at brunch than a spicy bloody mary with a nice tall celery stick to garnish. And there is no shortage of theories about the cocktail's origins. One tale is that during the 1920s, the cocktail was the signature drink at a bar in Chicago called The Bucket of Blood. Others have pinned the name on Mary, Queen of Scots and her notorious violent temperament. No matter what you believe, one thing is true, this is one tasty cocktail.
- Servings
- 1 drink
- Course
- Beverage
Ingredients
- 4 cups vegetable juice or tomato juice
- 2 tablespoons tamari (wheat-free naturally brewed soy sauce)
- 1 tablespoon hot pepper sauce
- 1 tablespoon grated ginger
- 1 teaspoon celery salt
- Grey Goose or other high premium vodka to taste (optional)
- Caper berries for garnish
- Long celery stalks with leaves, for garnish
- Ice cubes
Instructions
-
Drop a few ice cubes in a shaker and combine juice, tamari, hot pepper sauce, ginger, celery salt and vodka. Shake well.
-
Strain into tall glasses filled with ice cubes.
-
Garnish each glass with caper berries and celery stalks.