Bloody Mary
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"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".