Bloody Mary
Ingredients:
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1/2 oz. lemon juice, freshly squeezed (≈ 1/8 lemon)
1/2 oz. lime juice, freshly squeezed (≈ 1/2 lime)
2 oz. Vodka
6 dashes Worcestershire sauce
2 dashes Tabasco sauce
2 dashes Austernsauce
2 dashes celery bitters
2 dashes olive bitters
1 pinch salt
1 pinch pepper
to top: 4 oz. tomato juice
Garnish: celery stick
Garnish: lemon wedge
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Steps:
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1. to a cocktail shaker give lemon juice, lime juice, vodka, Worcestershire sauce, Tabasco sauce, Austernsauce, celery bitters and olive bitters with a pinch of salt and pepper
2. add ice cubes to the shaker and shake until chilled
3. strain into a long glass over ice cubes
4. top off with tomato juice
5. garnish with celery stick and a lemon wedge
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Origin
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One theory suggests that in 1927 on a long night out at Palm Beach in Florida comedian George Jessel found himself mixing vodka with tomato juice and seasonings, but he wasn't alone, he had company lined up with him.
One of his friends happened to be named Mary Brown Warburton who played the key role into giving the cocktail its name.
Mary at the time was wearing a bright white dress and once the drinks were contributed to the group Mary almost immediately managed to spill some of the reddish substance on her dress. In response to the now red stain on her dress she said to George:
"Now you can call me Bloody Mary."
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