Bloody Mary
A world-famous savory cocktail often served as a restorative brunch staple. This recipe balances the richness of tomato juice with vodka and a kick of spice from Tabasco and Worcestershire sauce.
What it tastes like
The aroma leads with savory tomato and a sharp, peppery spice. On the palate, the thick texture carries flavors of tangy citrus and salty umami from the Worcestershire sauce. The finish is long and dry, leaving a lingering heat from the hot sauce and a hint of salinity.
Flavour profile
Ingredients
- Vodka1.5 oz
- Tomato juice3 oz
- Lemon juice1 dash
- Worcestershire sauce0.5 tsp
- Tabasco sauce2 drops
- Lime1 wedge
Preparation
- 1
Fill a highball glass with fresh ice cubes.
- 2
Add the vodka, tomato juice, lemon juice, Worcestershire sauce, and Tabasco sauce to the glass.
- 3
Stir gently to combine all ingredients.
- 4
Garnish with a lime wedge.
Substitutions
- VodkaGin — Gin adds botanical notes like juniper and coriander that complement the savory tomato base.
- Tabasco saucePrepared horseradish — Horseradish provides a sharp, nasal heat rather than the vinegar-based spice of Tabasco.
- Tomato juiceClamato juice — This creates a Caesar, adding a distinct briny, seafood-forward depth to the profile.
- Lemon juicePickle brine — Pickle brine increases the salinity and adds a fermented, vinegary tang.
Variations
Bloody Maria
Replace the vodka with tequila blanco to add earthy agave notes and a slightly smoky profile.
Red Snapper
Use a high-proof gin in place of vodka for a drink with more aromatic herbal complexity.