Bloody Mary

Make Mine Extra Bloody

Spicy and thick, the Bloody Mary is often served at breakfast time.

by Franklin P. Carruthers


The Hangover’s Best Friend

Did you know, a Bloody Mary is the prime drink for chasing the hair of the proverbial dog? I once saw a bartending book, printed sometime in the late to mid-1950s imparts some wisdom on the reader…

“The best cure for a hangover is to stay drunk.”

One of the prime nuggets of wisdom from this bartender’s guide from the gilded age of sippin’ on the job. Times have changed however, and drinking while at work are typically frowned upon, regardless of whether you’re a Madison Avenue advertising executive or a pharmacist at Walgreens. But what hasn’t changed is the Bloody Mary’s amazing power of staving off the inevitable.

Prepare the Night Before

If you know you are going to have a wild night ahead of you, and trust me – those sorts of feelings linger in the bones! – it’s very handy to prepare the night before and have the ingredients at the ready. Do not keep them next to your bed. And keep that Tabasco out of reach. I woke up one night to grab a glass of water and ended up pouring a glass of Tabasco into my mouth. It was awful!

Great Drink

All Tabasco incidents aside, the Bloody Mary is a classic cocktail that any aficionado worth his or her salt would be wise to concoct.



^ Back to Top

Bloody Mary

+ 1 1/2 oz Vodka
+ 3 oz Tomato juice
+ 1 dash Lemon juice
+ 1/2 tsp Worcestershire sauce
+ 2-3 drops Tabasco sauce
+ 1 wedge Lime

Mixing instructions:
Shake all ingredients (except lime wedge) with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Optional celery salt. Add the wedge of lime, olives, and celery for garnish.