How to make the perfect bloody mary
Most sources point to Harry’s New York Bar in Paris, where bartender Fernand Petiot originated this tomato cocktail in its modern day form. A staple of Sunday morning brunch, the Bloody Mary can help cure the worst of what’s hanging over from your Saturday night.
To make the perfect Bloody Mary, it’s a good idea to learn from the master. This recipe is adapted from a 1964 New Yorker article in which Petiot explains his technique in making his famous drink.
Start with a clean shaker. Then add these ingredients, in this order:
-4 large dashes of Salt
-2 dashes of Black Pepper
-2 dashes of Cayenne Pepper (or 2 drops of Tabasco sauce)
-Cover the spices with a layer of Worcestershire Sauce (Lea and Perrins, please)
-1 dash of fresh Lemon Juice
-1 handful of Ice
-2 oz of Vodka (top shelf!)
-2 oz of thick Tomato Juice (R.W. Knudsen Organic Tomato Juice is my recommendation)
Shake it up, strain it into a Collins glass, and then garnish your perfect Bloody Mary with a stalk of celery and a lemon wedge.
If your more of the exotic type, there is plenty you can add to this original (celery salt, garlic, fresh horseradish), but why would you want to mess with perfection?
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