Bloody Mary
Bloody Mary is a spicy, sour and citrus cocktail made with Vodka, with high flavor complexity.
Ingredients
- 200 ml water
- 190 g tomato paste (1 pouch; don't use tomato sauce)
- 1/2 tsp hot sauce
- 2 pinches salt
- 25 ml lime juice
- 1/2 tsp soy sauce
- 1 pinch salt
- 1 pinch black pepper
- 45 ml vodka
- 15 ml lime juice
- Ice
- Leek (optional)
- Thyme sprig (optional)
- Olives (optional)
- Cherry tomato (optional)
Method
- In a pitcher, mix the water, tomato paste, hot sauce, the 2 pinches of salt, and the 25 ml of lime juice — this is your tomato juice.
- Blend until smooth.
- In the shaker, add 90 ml of the juice, the soy sauce, a pinch of salt, the black pepper, the vodka, and the 15 ml of lime juice.
- Fill with ice and shake well to aerate.
- Double strain into a tall glass with ice.
- Optional: garnish with leek, a thyme sprig, and a skewer of olive and cherry tomato.
FAQ
What is in a Bloody Mary?
A Bloody Mary is made with 200 ml water, 190 g tomato paste (1 pouch; don't use tomato sauce), 1/2 tsp hot sauce, 2 pinches salt, 25 ml lime juice, 1/2 tsp soy sauce, 1 pinch salt and 1 pinch black pepper.
When should you serve a Bloody Mary?
A Bloody Mary fits a classic.
What is the bartender tip for a Bloody Mary?
Tomato paste isn't tomato sauce: paste is just tomato and makes a full-bodied juice. The batch makes more than one serving; use 90 ml per drink. Soy sauce stands in for Worcestershire. If you like more body, just strain once. Season the hot sauce and salt to taste. Store-bought tomato juice can replace the homemade juice in the same amount.