Bloody Mary
Photo: Penny De Los Santos
SERVES 1
Probably invented sometime in the early 20th century (one likely apocryphal account features a Palm Beach socialite named Mary Warburton, who spilled a tomato-and-vodka drink down her white dress and thus inspired the name), this now ubiquitous brunch cocktail has lent itself to countless interpretations, most of them revolving around the basic theme of a peppery kick complemented by tangy, vodka-spiked tomato juice.
4 oz. tomato juice
2 oz. vodka
1 tbsp. fresh lemon juice
1⁄4 tsp. Worcestershire
1 tsp. prepared horseradish
Freshly ground black pepper
lemon wedge
1. Combine tomato juice, vodka, lemon juice, worcestershire, horseradish, and black pepper to taste in a mixing glass.
2. Pour the mixture into a second mixing glass and then back again several times to combine.
3. Pour into a highball glass full of cracked ice and garnish with a lemon wedge.
The tomato juice is organic like vodka, he uses the 0.1 Organic the first italian organic vodka and also the basil and like garnish a little mozzarella's skewer