What are the ingredients and preparation of bloody mary?!
What are the ingredients and preparation of bloody mary?
Answers:
1 1/2 oz vodka
3 oz tomato juice
1 dash lemon juice
1/2 tsp Worcestershire sauce
2 - 3 drops Tabasco? sauce
1 lime wedge
Shake all ingredients (except lime wedge) with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Add the wedge of lime and serve.
Ingredients
1 teaspoon horseradish sauce
1 handful frozen cherry or grape tomatoes [or ice cubes]
1 shot vodka
1 squeeze lemon juice
1/2 cup tomato juice
5 dashes Worcestershire sauce
2 to 3 drops Tabasco sauce
1 shot sherry
freshly ground black pepper to taste
1 celery stick
Method
Spoon the horseradish into a hi-ball glass and throw the frozen cherry tomatoes [or ice] on top. Pour in the vodka, squeeze in some lemon juice and top up with the tomato juice.
Season with the Worcestershire sauce and Tabasco and stir. Pour in the sherry [over the back of a spoon], grind over some black pepper, add the celery stick and serve.
olive juice is the secret ingred.
I don't like giving measurements. To put it in simple terms bloody mary is made of vodka and tomato juice.
Just add a few drops of tabasco sauce, a few drops of lemon juice, a measure of vodka and a glass of tomato juice. Shake or stir, pour into a glass, sprinkle a little bit of ground black pepper on top. You can decorate with a slice or wedge of lemon/lime if you like. Some people pour it over ice cubes, while others shake it in a shaker with ice and strain.
Enjoy it :)
A bloody mary is vodka and bloody mary mix. Bloody Mary mix varies greatly from place to place, but can be store bought if you don't want to make it yourself. The basics of the mix is mostly tomato juice, pepper, celery salt, hot sauce. I've even seen some recipes that call for Worcestershire sauce or beef consomme. Most bloody marys are garnished with celery stalk, and green olives, sometimes lime wedge, or salt on the rim of the glass.
Bloody Mary
Ingredients:
1 1/2 oz Vodka
3 ea Drops tabasco sauce
3 oz Tomato juice
1 x Pepper; to taste
1 ea Lemon; juiced
1 x Salt; to taste
1/2 ts Worcestershire sauce
Preparation:
Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added.
Serves: 1
http://www.greatrecipesonline.com/dir/de...
Vodka and try the zing zang bloody mary mix. its the best by
far you may want to add hot to taste,since everybody likes
it differen try lemon or lime in it,
1 1/2 oz vodka
3 oz tomato juice
1 dash lemon juice
1/2 tsp Worcestershire sauce
2 - 3 drops Tabasco? sauce
1 lime wedge
A Bloody Mary is a cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire sauce, Tabasco sauce, beef consomme or bouillon, horseradish, celery or celery salt, salt, black pepper, cayenne pepper, and lemon juice.
History of the Bloody Mary
The origin of the Bloody Mary is somewhat disputed. One claim states that it was originally created by George Jessel around 1939. The New York Herald Tribune (December 2, 1939) printed what is believed to be the first reference to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka."[citation needed]
Frenchman Fernand Petiot corroborates that George Jessel first created the drink and name, and that he (Petiot) merely added the spices to the plain vodka and tomato juice drink. From the New Yorker Magazine, July 1964:
“I initiated the Bloody Mary of today,” he told us. “George Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.”
A shrimp for garnishment
A shrimp for garnishment
[edit] Onomastics
The epithet "Bloody Mary" is associated with a number of historical and fictional women, most notably Queen Mary I of England (see Bloody Mary (person) for others); however, there is no known connection between the name of the cocktail and any of these people.
The name likely refers to the blood-like color of the cocktail.
[edit] Popular culture
* In South Pacific, the song Bloody Mary refers to the character Bloody Mary, a native trader.
* In the movie The Royal Tenenbaums, Richie Tenenbaum regularly drinks Bloody Marys.
* Mother Jefferson on the television show The Jeffersons regularly drank Bloody Marys.
[edit] Preparation and serving
Wikibooks
Wikibooks Bartending has a page on the topic of
Bloody Mary
Lots of garnishes
Lots of garnishes
Bloody Marys, and the non-alcoholic Virgin Mary, are frequently served in the morning (as are Mimosas and Screwdrivers), although they are a popular drink later in the day as well.
While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnishment is a celery stick when served in a tall glass, often over ice.
[edit] Ingredients
* 2 parts vodka
* 3 parts tomato juice
* Ground salt and pepper
* 6 dashes of Worcestershire sauce
* 5 drops Tabasco
* 1 tsp. celery salt
* 1 tsp. horseradish
* Dash of lemon or lime juice
* Dash of orange juice
May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat (salami, shrimp, etc.) and cheese (see photos).
[edit] Variations
Variations in alcohol
* Virgin Mary, Bloody Shame, or Bloody Virgin - without alcohol
* Red Hammer - In the Northeastern U.S. through the 1950s while vodka was scarce, gin instead of vodka was known as a Bloody Mary ; once vodka became readily available in those regions, the traditional vodka-based Bloody Mary was known as Red Hammer for a time
* Michelada - Mexican beer replacing vodka, usually flavored with a couple of dashes of Worcestershire sauce and Tabasco sauce
* Bloody Geisha - sake replacing vodka
* Bloody Maria - tequila replacing vodka
* Brown Mary or Whiskey Mary - whiskey replacing vodka
* Bloody Bishop - sherry in equal measure to vodka
Variations in mixers
* Bloody Bull - beef bouillon and tomato juice. The drink originated at Brennan's restaurant in New Orleans and is served at Commander's Palace as well as other Brennan Family Restaurants.
* Bull Shot - beef bouillon or beef consomme in place of tomato juice. It may also contain salt, pepper, lemon juice, Tabasco sauce and Worcestershire sauce.
* Caesar, Bloody Caesar, or Clammy Mary - Clamato replacing tomato juice, popular in Canada[citation needed]
* Bloody Eight or Eight Ball - V8 replacing tomato juice, or a mixture, usually equal parts
Variation in drink format
* Frozen Bloody Mary - placed in a blender with ice.
* Flaming Bloody Mary - a small amount of 151 rum is floated on top and a string hangs outside the glass and is ignited for a cold weather drink.
* Flaming, Frozen Bloody Mary" - a frozen Bloody Mary is topped with 151 rum and ignited. Also called "Bloody Fire and Ice".
* Upside Down Bloody Mary - the drinker lies face up on the bar with head hanging backwards. The drink is poured into the mouth and the drinker stands mixing the drink in her mouth. This is a popular morning-after hangover cure as it also forces blood to the head.