While there is some evidence to discredit the commonly held belief that the Bloody Mary was invented at Harry’s New York Bar in Paris around 1920, I love the bar and its history so I am going to stick with that until proven otherwise.
At its most basic level this morning after favorite is a combination of vodka, tomato juice and any number of fruits, vegetables, spices and seasonings. Everybody has their own personal touches to the point that one of the only compliment’s I can still give Delta Airlines is the Bloody Mary condiment tray in the crown room that allows each weary traveler to dress their cocktail as desired. I like this version as it is heavy on the citrus and a packs a nice kick. Start by mixing the tomato juice mixture below in a large pitcher and refrigerate until well chilled, it should make enough for six to eight cocktails. The time of day will dictate the amount of vodka to use. Prior to 10:00 AM use use one ounce, from 10:00 to 11:00 AM work your way to an ounce and a half, and from 11:00 to noon work from an ounce and a half to two. Once the clock hits twelve all bets are off, make them as strong as you desire. When ready to serve fill a glass with ice. Add the appropriate amount of vodka, fill glass with tomato mix and stir. Garnish each drink with a lime wedge and a spear of pickled asparagus.
Bloody Mary
46 oz tomato juice
¾ cup fresh orange juice
3 tbs worcestershire sauce
2 tbs prepared horseradish
2 tbs fresh lemon juice
1 tsp tabasco sauce
1 ½ tsp celery salt
Vodka
Mix first seven ingredients in a large pitcher and chill. For each drink pour one to two ounces of vodka into an ice filled glass. Pour in tomato mixture and stir. Garnish with a spear of pickled asparagus and a lime.
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