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Perfectly bloody

Perfectly Bloody

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:

Perfectly 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.


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!!

Perfectly Bloody


Our own interpretation of the world’s most famous brunch cocktail 

30 ml / 1oz Sipsmith Sipping Vodka

30 ml / 1 oz Casamigos Reposado Tequila

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

2 olives

1 thin tomato slice, for garnish

1 celery spear, for garnish

Images Courtesy of St. Regis — Perfectly Bloody