Bloody Mary

For those last days of cold, before the heat comes, just a little hot Bloody Mary drink will warm you up! Those are so delicious and different then most cocktails, it’s a bit of everything; spice, veggies, vodka… Back in Canada, where I’m from, they do drink a version with Clamato juice (mildly spicy clam broth and tomato juice) instead of simple tomato juice, they call it Bloody Caesar. Since Clamato isn’t easy to find in  Europe… maybe in latin american Bloody Marystores… I have to use tomato juice, and spice it up. Also add to import a few thing from Canada to make it, like the celery salt, which I think is an important element to this drink. Obviously, living in Spain, I add a little ingredient called “Salsa Espinaler” which is basically a vinegar and paprika sauce instead of the Worcestershire sauce.

The origin of the drink isn’t clear, but a parisian bar owner, from 1921, claimed it was his idea… The bloody Mary in the USA is often drank with ice cubes, while in Canada and France, they omit the ice cubes. You decide.

So here is the recipe for this spicy Bloody Mary.

Bloody Mary

Makes 1 portion

  • 50ml (1 shot) vodka
  • 250ml tomato juice
  • pinch of celery salt
  • cracked black pepper
  • 1/2 tbsp of Worcestershire (or salsa Espinaler)
  • 8 drops of tabasco
  • a squeeze of lime *optional
  • a celery stalk
  1. Add all the ingredients to a glass of your choice
  2. Mix it up with the celery stalk

Serve before a meal, it’s a good appetizer. Enjoy!




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