[Originally posted on October 8, 2003]
Today's recipe from the The Professional Mixologist Recipe Guide is The Bartender's very own creation and damn near as good as The Ultimate Martini.
This drink hails from Harry's New York Bar in Paris, and was first mixed by "Pete" Petoit. When Pete came back to New York City in the 1930's, he introduced the Red Snapper as America's first Bloody Mary. It was made with Gin, as Vodka was just emerging as a new spirit to American palates. The name may be attributed to Mary Tudor, the daughter of Henry VIII, who was declared illegitimate when Henry divorced her mother in 1532 to marry Anne Boleyn. She had a brief five year tenure as Queen and managed to kill off most of her Protestant adversaries. She was known as "Bloody Mary". Another account is that a patron said it reminded him of a girl named Mary he knew at the Bucket of Blood Club in Chicago. [Follow the link for a good picture of final product]
Ingredients:
1 1/4 oz. Vodka
Worchestershire Sauce - splash or to taste
Tabasco Sauce - splash or to taste
Real Lemon Juice - splash or to taste
Celery Salt - pinch or to taste
Cracked Pepper - pinch or to taste
Kosher salt
Tomato juice
Preparation:
Pour Vodka, Worchestershire sauce, Real Lemon juice, celery salt, cracked pepper, and tomato juice over ice in a mixing glass. Shake mixture enough to consolidate ingredients.Presentation:
Salted rim glass
Stalk of celery - must have small amount of leaves on stalk
Lime wheel
Lime wedge - 1/8 small limeMoisten rim of tall glass. The best way to do this is to wet a sponge and push the rim of the glass onto the surface of the sponge. Dip rim of glass into a pile of Kosher salt. You should have a thick line of salt on the rim. Pour consolidated mixture from mixing glass into beverage glass, leaving enough room to place celery stalk into glass. Take a slice of lime and slit from center out. Place on rim of glass. Squeeze lime wedge onto top of Bloody Mary and discard skin. Your mixture should be filled up to right below the salted rim.
The Bartender says: I used to make this recipe in 5 Gallon quantities, so I'm not sure of the exact quantities for single or multiple cocktails. Just season to taste. Use the thickest tomato juice possible. I used to like Hunts but cannot find it anymore; just don't use the thin, runny stuff. Make sure to use Kosher salt - it has bigger crystals and looks better on the glass.
This recipe is damn near as good as The Ultimate Martini! I do guarantee you the Best Bloody Mary you have ever seen or tasted!
Cheers!