Classic Bloody Mary Recipe with Vodka

The holiday season is about to start. Holidays mean “gathering-around”s and having fun with families and friends, but you cannot control the liqueur amount you take as your loved ones surround you during the holiday. 

What will cure your hangover? 

A Bloody mary! 

We usually have our Bloody marys in a bar at Picadilly or a pub after breakfast. But COVID changed our lives, and like everything else, we started to cook in our homes, make drinks, make cocktails, and make beer at home. Yes, I began to brew at home, and I am excited to talk about it when the time comes. But for now, I will serve you with the perfect Bloody mary recipe. 

You can have a Sunday brunch gathering at your backyard and serve the Bloody mary to make your guests happy. 

There are many variations of the classical British cocktail. I will give you a classic recipe with pulpy tomato juice in it. Because in the past, ı have seen Bloody marys that did not have the tomato juice in it. I mean, how is it bloody if it is not red, eh? 

Some people use vodka; some people use gin. And as far as I know, debates are going around which alcohol shall be used. Although I had many great Bloody marys with gin, I prefer Vodka; my personal choice has been vodka and always will be.

I do not add ice because it is a cocktail for sipping. The ice will liquefy the cocktail and spoil your sipping every time it touches your lips.  

I will give you a recipe that serves eight people. 

Ingredients 

300ml vodka

5cm piece of fresh horseradish

1-liter tomato juice

2 tsp tabasco

2 tsp Worcestershire sauce

1 tsp celery salt

One lemon, cut into wedges

2 tbsp amontillado or cream sherry (whichever you prefer, but let me remind you that cream is sweeter, and I like the sweet taste)

Celery, to serve

Method:

You need to start to prepare the drink one da before. The day before serving, take the horseradish, and cut it into chunks. Put the pieces in the vodka, seal the cup, and leave it like that for a day. The horseradish and vodka will infuse for a day. 

On the day you will serve, get the vodka infusion, and take the horseradish pieces out. 

In a big jar, mix the tomato juice, Tabasco, Worcestershire sauce, and celery salt and squeeze some lemon juice. Season with black pepper. I prefer freshly grounded pepper. You can put some more for your taste. I love pepper and use abundantly for the cocktail. Put the lemon wedges in the jar and stir well. Put the pot in the fridge at least for an hour and let it chill. 

After an hour, take the mix out of the fridge, pour the vodka and cream sherry or amontillado into the jug, stir well with a celery stick, and serve right away! 

Cheers!