Bloody Mary

"The Bloody Mary" invented in the early 1920s at Harry's New York bar in Paris by Fernand Petiot still endures to this day. Now, to build this drink which means no shaking involved tomato juice is not a fan of being thrown around so let's leave it alone, just pour it straight into the glass, ok? The ice goes in Add a double measure of vodka There we go And then add in your spices. I'm gonna scoop three dashes of tabasco. One, two, three... That will give you a medium spice. If you like things a little bit more firy, please feel free to add as much as you like Then six dashes of Worcestershire sauce Juice of half a lemon, roughly around about 20 ml There we go And then just a little bit of pinch of salt and the same again with pepper before we top off with our tomato juice Like so We just have to give a little bit of a stir. There we are before we add our garnish. Now, the celery stick garnish didn't come in until the 1960s. Originally, it was always a lemon wedge so that's what we'll stick with today. Now you have "The Bloody Mary".