Bloody Mary Sangria

There recipe of the Bloody Mary is simple and energizing, it just requires a little attention. The tomato juice gives a bright red color to the cocktail which contains less than vodka. The taste is enveloping and lightly spicy thanks to some drop of tabasco and Worcester sauce. Here’s how to prepare the Bloody Mary at home, with the tips of a professional bartender.

Ingrediants

  • 45 ml of vodka
  • 90 ml of tomato juice
  • fresh lemon juice
  • a few drops of Worchestershire sauce
  • a few drops of Tabasco
  • salt
  • pepper
  • ice
  • celery (for decoration)

We asked Federico Volpe, Bar Manager of the Dry Milano restaurant, to prepare the Bloody Mary recipe.

We tell you what you need to know about this colorful cocktail to serve as aperitif: the glass to use, the ingrediants, the type of applied technique for the preparation, some shrewdness And curiosity.

Follow the step by step recipe for making Bloody Mary at home.

First, be careful to balance the ingrediants among them and to choose them of excellent quality: Vodka, tomato juice, a few drops of Tabasco and Worcester sauce, lemon juice, salt, pepper.

Most often, the Bloody Mary is decorated with a stalk of celery, in a tall tumbler, with ice.

The spicy notes they are given by the sauce Worcestershire, a spicy sauce whose recipe is still not fully known today, and from Tabasco, the homonymous sauce with salt and white wine vinegar, patented in 1870 by Edmund McIlhenny in Louisiana. Both sauces contain chilli, one of the most popular spices in the world.

To make the Bloody Mary, you need one shaker, tool for mixing ingredients by shaking (from English to shake, to shake) the tool itself. We used a Boston shaker. The technique applied for this cocktail is called Throwing, i.e. pouring from one shaker to another several times.

Then you need a jigger, dispenser that resembles an hourglass, a bar spoon (long-handled spoon) to mix the ingredients and one strainer, a colander-like bar accessory used to remove ice from cocktails after being mixed or stirred.

About the history of the Bloody Mary let’s go back to the 1930s, the years of prohibition, when the French barman, Ferdinand Petiot, who worked in the United States, created a cocktail inspired by the story of Mary Tudor, the Catholic Queen of England, nicknamed “La sanguinaria” for the violent persecutions perpetrated against Protestants.

OTHER COCKTAILS TO TRY: Mojito, Spritz, Negroni, Moscow Mule, Daiquiri, Margarita, Manhattan, Cuba Libre, Dry Martini

Here are the 10 unmissable tools for preparing excellent cocktails at home.

How to prepare: Bloody Mary

Medium Execution Preparation Time 10 min Servings 1

How to prepare: Bloody Mary

Bloody Mary Preparation - Phase 1

Bloody Mary Preparation - Phase 1

To prepare the Bloody Mary, pour the tomato juice into the shaker. Squeeze the lemon.

Bloody Mary Preparation - Phase 2

Bloody Mary Preparation - Phase 2

Proceed by adding a few drops of Tabasco and Worchestershire sauce.

Bloody Mary Preparation - Phase 3

Bloody Mary Preparation - Phase 3

Then, add salt and pepper. Mix the ingredients in the shaker with the help of a bar spoon.

Bloody Mary Preparation - Step 4

Bloody Mary Preparation - Step 4

At this point, pour the vodka with a jigger, the dispenser that allows you to precisely control the doses of the ingredients for a balanced result. Add some ice cubes directly into the shaker.

Bloody Mary Preparation - Step 5

Bloody Mary Preparation - Step 5

Mix with the Trowing technique, i.e. pouring from one shaker to another several times. Open the shaker and in the part from which the cocktail is poured block the ice with a strainer, a bar accessory, used to remove the ice from cocktails after being mixed or shaken. Then strain the cocktail into a tall tumbler.

Bloody Mary Preparation - Step 6

Complete your Bloody Mary by decorating it with a stalk of celery. Good aperitif.

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