Bloody Flashcards
Bloody Mary?
Ingredients:
1 1/2 ounces vodka
4 ounces tomato juice
1/2 ounce lemon juice
1/2 teaspoon horseradish
3 dashes Tabasco sauce
3 dashes Worcestershire sauce
Salt, to taste
Cracked black pepper, to taste
Celery salt, to taste
Preparation: Build the drink in a mixing glass and roll with ice to mix and chill.
Presentation: Highball glass. The celery stick is mandatory, but everything else is optional.
History: A few people claim to have developed this brunch staple. Fernand Petiot originally claimed to have created it in 1921 at the New York Bar in Paris (before it became Harry’s New York Bar). However, according to the St. Regis Hotel in New York, where he later bartended at the King Cole Room, Petiot said he merely initiated the modern Bloody Mary in 1934. The simple vodka and tomato juice mixture was already a known drink served at the 21 Club.
Preparation & Variations: The Bloody Mary may be the all-time most varied cocktail. Everyone makes it differently, using unique blends of spices, sauces, pickles, juices, bitters, and spirits. This recipe lists the most common components, though it is just a foundation for continued variation.
Bull Shot?
Ingredients:
1 1/2 ounces vodka
3 ounces beef broth
1/2 ounce fresh lemon juice
Salt, to taste
Preparation: Build the drink in an ice-filled glass. Stir gently.
Presentation: Highball glass, garnished with lime wedge
History: Also known as the Bloody Bull Shot, this cocktail appeared sometime between 1949 and 1956. Smirnoff claims to be the creator.
Preparations & Variations: Many variations exist. Some add Worcestershire and Tabasco sauces, black pepper, celery salt, and even tomato juice, making the cocktail more akin to the Bloody Mary.
To stock beef broth behind the bar, purchase small cans of Campbell’s beef broth or dissolve bouillon cubes in hot water. Using canned broth will allow for quick service and minimal prep without waste. Bouillon cubes will yield a liquid that needs to be cooled to room temperature before using, requiring prep at the beginning of the shift and more waste in discarding leftovers.
This cocktail most often appears in old taverns and inns. Visit JG Melon if you’re in Manhattan—there is always an open can of beef broth on the bar.
