Bloody MaryTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:49 kcal
Proteins:0 g
Fats:0 g
Carbohydrate:9.8 g
Fibers:0 g
Sugar:4.9 g
Cholesterol:0 mg
Sodium:821.1 mg
Calcium:63.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**Original version
6/10
tomato juice
**Additions
2
ml
worcestershire sauce
1/10
lemon juice
**Garnish
celery salt
celery stalk
slice of lemon
METHOD
- Moisten the rim of a highball glass and dip it into a saucer containing celery salt to coat it.
- Put a few ice cubes into the glass, then pour in the ingredients.
- Stir.
- Garnish with a celery stick.
CHEF'S NOTES
The original Bloody Mary invented in the 1920's by Fernand Petiot, an American bartender at Harry's New York Bar in Paris, consisted of tomato juice and vodka, touted as a hangover cure. He perfected the drink with the addition of Tabasco when he headed up King Cole Bar at New York's St. Regis Hotel shortly after the repeal of prohibition.
Bloody Caesar
The tomato juice is replaced by clamato
A short history - To mark the opening of an Italian recipe in Calgary in 1969, bartender Walter Chell created the Bloody Caesar. Inspired by the Bloody Mary and the Vongole sauce on the menu, he combined clam juice with the tomato to achieve a perfect balance.
Bull shot
Beef broth replaces the tomato juice.
