DDW teaches you how to make the original Bloody Mary, and one with a Mexican twist
Famed bartender Fernand Petiot perfected his recipe for a vodka and tomato juice cocktail in 1934, at the St Regis Hotel’s legendary King Cole Bar in New York City. Calling it the ‘Bloody Mary’, this signature cocktail quickly gained international fame and can now be enjoyed the world over.
DDW invites you to join in honouring this delicious 86 year old drink with an at-home cocktail session during our collective global lockdown.
Your perfectly bloody recipes:
THE QUICK BLOODY
30 ml / 1 oz premium vodka (we suggest Nikka Coffey Vodka)
325 ml / 11 oz Bloody Mary mix (we suggest Longbottom & Co’s Virgin Mary Mix)
1 lemon wedge, for garnish
Fill .3 l / 12 oz Bloody Mary glass with ice. Add Vodka. Fill Glass with Bloody Mary mix and garnish with lemon.
THE LONG BLOODY
Juice of 3 lemons
2.5 l tomato juice
150 ml / 5 oz Worcestershire sauce
10 dashes (3 ml) of Longbottom & Co Hot Sauce
2 tbsp / 30 g of freshly ground cayenne pepper
1 tbsp / 15 g ground celery salt
2 tbsp / 30 g whole black peppercorns
Pour ingredients into a container and shake well. Strain peppercorns from the mix before adding vodka. Enjoy!!
THE DDW BLOODY
Our own interpretation of the world’s most famous brunch cocktail
30 ml / 1oz Sipsmith Sipping Vodka
150 ml / 5 oz Longbottom & Co Bloody Virgin Mary Mix
5 ml fresh lemon juice / 1 lemon wedge
5 ml fresh lime juice / 1 lime wedge
4 slices jalapeno
2 g / ½ tbsp sugar
1 thin tomato slice, for garnish
1 celery spear, for garnish
All Images Courtesy of St. Regis