Bloody Mary.
The definitive brunch cocktail — bold, savory and complex. Vodka provides the spirit backbone while spiced tomato juice, Worcestershire sauce and hot pepper sauce create an umami-rich, fiery character that is simultaneously refreshing and restorative.
Backstory & Character
"The Bloody Mary traces its origins to Harry's New York Bar in Paris in the 1920s, where bartender Fernand "Pete" Petiot first combined vodka with tomato juice. When Petiot moved to the King Cole Bar at the St. Regis Hotel in New York in 1934, he added the spices — Worcestershire sauce, black pepper, cayenne and lemon — that define the modern recipe. The celery garnish was later added at Chicago's legendary Pump Room restaurant. Today it is the world's most recognized brunch cocktail and a classic remedy for a hangover."
The Method
Step by Step
Pre-chill a Collins glass and optionally moisten the rim with lime juice, then press into celery salt. Combine all liquid ingredients in a mixing glass or shaker and roll (pour back and forth between containers) over ice rather than shaking — this avoids over-aeration and excessive froth. Strain into the ice-filled glass. Garnish with a celery stalk, a skewered gherkin and cherry tomato.