American · Drinks · SAMPLE RECIPE
Bloody Mary · tomato, lemon & spice
Tomato juice and vodka meet fresh lemon, savory seasoning, and a little heat in a tall cocktail with celery and lemon.
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A NOTE FROM THE KITCHEN
Season gently, then taste.
Contains alcohol. This tomato-led version uses the IBA’s vodka, tomato, and lemon proportions, with measured starting amounts of hot sauce, celery salt, and pepper. Worcestershire sauce commonly contains anchovies; check the label if needed.
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Bloody Mary · tomato, lemon & spice
Sample recipe awaiting kitchen testing. Timings are estimates. Contains alcohol.
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BEHIND THE DISH · New York hotel bars and savory cocktail traditions
Bloody Mary · tomato, lemon & spiceBeyond the plate.
Tomato, lemon, and seasoning make a savory setting for vodka.
ORIGINS & EVOLUTION
A well-known hotel-bar connection.
St. Regis associates the Bloody Mary with Fernand Petiot and its New York King Cole Bar, where the drink was also called the Red Snapper. Accounts of its earliest development vary; the hotel’s enduring association does not require a claim of undisputed invention.
CULTURAL CONTEXT
Seasoning is part of the recipe.
Tomato juices differ in sweetness, thickness, and salt. Hot sauce, Worcestershire sauce, celery salt, and black pepper let the same basic cocktail take different directions. Measuring first makes those adjustments easier to repeat.
AT THE TABLE
A gently stirred home version.
Our base follows the IBA’s vodka, tomato, and lemon proportions. We stir rather than vigorously shake, taste before serving, and pour over fresh ice. Celery and a lemon wedge provide a simple finish.
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